Rudy's Catering

1681 GRANVILLE, HALIFAX · Food Establishment

12 inspections

1. InspectionJun 3, 2026

   2 infractions

   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • Ensure fry cutter is dismantled, washed and sanitized between each use.
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • Cleaning is required in hard to reach areas (i.e., under and behind shelving units, prep tables and cooking equipment).
2. InspectionJan 30, 2026

   0 infractions

3. InspectionOct 29, 2025

   6 infractions

   • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
     • Re-surface rusted shelving units in back of kitchen.
   • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
     • Replace broken floor tile next to dishwasher.
   • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
     • A designated hand sink must be installed, equipped with liquid hand soap and single-use paper towel.
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • A food-grade sanitizer must be prepared and available at all times for sanitizing food-contact surfaces.
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • When washing dishes and utensils in three-compartment sink, a sanitize step must be completed.
   • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
     • In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
4. InspectionMay 5, 2025

   0 infractions

5. InspectionApr 23, 2025

   0 infractions

6. InspectionApr 23, 2025

   4 infractions

   • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
     • Shelving unit under dishwasher is no longer smooth or easily cleanable due to rust and deterioration. Shelving unit must be repurposed or replaced.
   • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
     • Screen door must be installed to protect against entry of pests.
   • 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (a) the person is clean and sanitary and shows good personal hygiene;
     • Observed employee perform several tasks without changing single-use gloves. Proper hand hygiene must be practiced (remove gloves between tasks, wash hands and new gloves must be worn).
   • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
     • Cleaning is required around dishwasher.
7. InspectionNov 29, 2024

   1 infraction

   • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
     • Back door has tear in screen along the bottom and must be repaired/replaced to prevent entry of pests.
8. InspectionNov 7, 2024

   1 infraction

   • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
     • Back door has tear in screen along the bottom and must be repaired/replaced to prevent entry of pests.
9. InspectionOct 21, 2024

   1 infraction

   • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
     • Back door has tear in screen along the bottom and must be repaired/replaced to prevent entry of pests.
10. InspectionApr 26, 2024

    0 infractions

11. InspectionApr 11, 2024

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • High-temperature dish washer final rinse measured 67.0 degrees Celsius at the dish. The final rinse temperature at the manifold must reach 82 degrees Celsius at the manifold and 71 degrees Celsius at the dish. Discontinue use of the high-temperature dish washer until it was been serviced. Manually wash and sanitize dishes in the first and second compartment of the three-compartment sink.
12. InspectionMar 22, 2024

    3 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • High-temperature dish washer final rinse measured 67.0 degrees Celsius at the dish. The final rinse temperature at the manifold must reach 82 degrees Celsius at the manifold and 71 degrees Celsius at the dish. Discontinue use of the high-temperature dish washer until it was been serviced. Manually wash and sanitize dishes in the first and second compartment of the three-compartment sink.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the floor under the back dry storage shelves. Clean and sanitize floor where rodent droppings were observed.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Soiled dishes observed in the right side compartment of the three-compartment sink that is supposed to be a dedicated hand wash sink. Remove soiled dishes from the right side compartment of the three-compartment sink and only use this compartment for hand washing.