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Salt Yard Social

1549 LOWER WATER, HALIFAX · Food Establishment

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Remove caulking around bar sink and re-caulk.
  3. Inspection

    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;
      • Remove caulking around bar sink and re-caulk.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Clean and sanitize interior surfaces of large ice machine.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Develop a written cleaning schedule for ice machines.
    • 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 of kitchen area.
  4. Inspection

    3 infractions

    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Clean and sanitize interior surfaces of large ice machine.
    • 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;
      • Clean and sanitize hand sink in bar area.
    • 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;
      • General cleaning is required of kitchen area.
  5. Inspection

    0 infractions

  6. Inspection

    7 infractions

    • 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;
      • Paper towel dispenser at the server hand wash station outside the dish washing area observed empty; restocked at time of inspection.
    • 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;
      • Low-temperature glass washer in the bar measured 0ppm iodine sanitizer. Discontinue use of the glass washer and have it repaired by a service technician. Iodine sanitizer must measure 12.5-25ppm. Empty bottle of detergent restocked at time of inspection.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles were labelled at time of inspection.
    • 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.
      • Toppings/garnishes observed stored in containers sitting on top of ice. When ice is being used as a means of temperature control, the ice must surround the containers of potentially hazardous food. Additional ice added to surround toppings/garnish containers.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Discontinue storing in-use utensils (e.g. pizza slicers) in room temperature water. Acceptable methods for storing in-use utensils include (i) in a dipper well, (ii) in a clean container in a refrigerator or freezer, (iii) in a hot holding unit in water held above 60 degrees Celsius, or (iv) wiped with a cloth or paper towel soaked with a food grade surface sanitizer and then stored in a clean container; wash, rinse, and sanitize utensils and containers every 4 hours.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Ice scoop observed stored directly in the beverage ice in the bar. Store ice scoop in a manner that does not contaminate the ice (e.g. clean container).
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Mold build-up observed on the internal surfaces of the ice machine in the bar. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.