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SALVATION ARMY CENTRE OF HOPE

2044 GOTTINGEN, HALIFAX · Food Establishment

12 inspections

  1. Inspection

    1 infraction

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Submit updated floor plans to the Department. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
  2. Inspection

    5 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Submit updated floor plans to the Department. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Install a back flow prevention valve or vacuum breaker on the janitorial faucet located in the janitorial room to prevent potential for back flow. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Provide paper towel in dispenser in the the public washroom. Ensure public washroom has a constant supply of handwashing suppliers. In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; v. are easily cleanable, well ventilated, and well lit;
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Repair the water sprayer nozzle in the dishwasher extension located in dining (not diffusing / spraying water). In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended 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;
      • Public washroom requires cleaning and sanitation. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
  3. Inspection

    8 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Submit updated floor plans to the Department. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Paint unfinished wall surfaces (concrete) with materials that are smooth, impervious to moisture, and easy to clean in the following areas: under the dishwashing area, under the extended dish line in the dining area, concrete wall behind and above spray sink in the extended dish line, concrete wall surfaces on front/back kitchen exit doors In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair.
    • 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;
      • Pass-through windows areas are unfinished. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable
    • 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;
      • Seal all wall holes / gaps in the following areas: around plumbing lines under dishwashing pit area; around utility lines above dishwashing pit area, around electrical and utility lines in the dry storage room; between the ceiling and wall ledge in the dry storage room. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Wall to floor junctures under the dishwashing area must be coved and sealed. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains.
    • 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.
      • Install door sweeps to close bottom door gaps and prevent pest access to the food premises. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Install a back flow prevention valve or vacuum breaker on the janitorial faucet located in the janitorial room to prevent potential for back flow. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, you must submit construction plans and specifications respecting the location, design and construction of the facility to be approved by the Department before construction begins. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 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.
      • Close gap behind walk-in cooler to prevent pest movement and access.
  6. Inspection

    7 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, you must submit construction plans and specifications respecting the location, design and construction of the facility to be approved by the Department before construction begins. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 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.
      • Close gap behind walk-in cooler to prevent pest movement and access.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Hot water must be available for use at the kitchen handwashing station. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Fix the leak from dispenser hooked up and next to kitchen handwashing plumbing. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended 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 required for: Storage cabinet where single service utensils are stored, main walk-in cooler door frame with mold growth, public washroom. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Inadequate sanitation program at this facility. Grease and debris build-up observed under, around, and on the surfaces of cookline equipment. Areas under and surrounding dishwasher pit area require cleaning. A significant amount of cleaning throughout food premises is required. Deep cleaning of entire kitchen required. Cleaning needs to be more frequent throughout the facility. Ensure hard to reach and all areas affected by rodent dropping are properly cleaned and disinfected. Staff washroom requires cleaning.
    • 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;
      • Add drain flies to your pest control service and provide written verification of service. Keep areas under dishwashing pit free of pooling water (foul smell) to prevent breading sites. Service floor drains. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly.c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
  7. Inspection

    7 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, you must submit construction plans and specifications respecting the location, design and construction of the facility to be approved by the Department before construction begins. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 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.
      • Close gap behind walk-in cooler to prevent pest movement and access.
    • 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;
      • Foods were observed to be stored on the floor in the walk-in cooler and walk-in freezer during inspection. Store foods 6" off the floor and 2" off the wall to prevent pest access and for easy of cleaning. Provide adequate shelving for food storage. Declutter walk-in freezer. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
    • 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 required for: Storage cabinet where single service utensils are stored, main walk-in cooler door frame with mold growth, public washroom. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Inadequate sanitation program at this facility. Grease and debris build-up observed under, around, and on the surfaces of cookline equipment. Areas under and surrounding dishwasher pit area require cleaning. A significant amount of cleaning throughout food premises is required. Deep cleaning of entire kitchen required. Cleaning needs to be more frequent throughout the facility. Ensure hard to reach and all areas affected by rodent dropping are properly cleaned and disinfected. Staff washroom requires cleaning.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food permit expired. Renew food permit asap.
    • 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Wall surfaces were observed to be in disrepair. There is a new hole at the bottom of the wall behind the staff washroom door. Resurface hole to prevent pest access and properly seal hole with materials that are smooth, impervious to moisture, and easy to clean.
  8. Inspection

    7 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Inadequate sanitation program at this facility. Grease and debris build-up observed under, around, and on the surfaces of cookline equipment. Areas under and surrounding dishwasher pit area require cleaning. A significant amount of cleaning throughout food premises is required. Deep cleaning of entire kitchen required. Cleaning needs to be more frequent throughout the facility. Ensure hard to reach and all areas affected by rodent dropping are properly cleaned and disinfected. Staff washroom requires cleaning.
    • 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;
      • A dead mouse was observed under on the floor under the dishwashing pit area during inspection). Remove dead rodent. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.
    • 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Wall surfaces were observed to be in disrepair. There is a new hole at the bottom of the wall behind the staff washroom door. Resurface hole to prevent pest access and properly seal hole with materials that are smooth, impervious to moisture, and easy to clean.
    • 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;
      • Foods were observed to be stored on the floor in the walk-in cooler and walk-in freezer during inspection. Store foods 6" off the floor and 2" off the wall to prevent pest access and for easy of cleaning. Provide adequate shelving for food storage. Declutter walk-in freezer. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
    • 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 required for: Storage cabinet where single service utensils are stored, main walk-in cooler door frame with mold growth, public washroom. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Flooring observed to be in disrepair under dishwashing pit area with pooling water and missing tiles in the dry storage room. Repair / replace flooring tile areas. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors in dry areas are a) durable, impervious, easily cleanable, and non-slip; and b) have coved floor-to-wall joints In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains.
    • 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.
      • Close gap behind walk-in cooler to prevent pest movement and access.
  9. Inspection

    11 infractions

    • 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;
      • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. A significant amount of rodent droppings observed throughout the food premises. Rodent droppings observed on the floor and in the cabinet under the handwashing sink in the staff washroom; on the covers of the dishwasher's chemical containers and on the floor in the dishwashing pit and surrounding areas; on the floor behind and around waste containers and under the stainless steel shelving rack with overflow dishware; on shelves of utility carts, on the open shelf next to hot holding unit, in utensil wooden drawers, on the counter behind the cork/bulletin board, in the storage space under the hot holding table, in bottom shelving of various stainless steel tables in the kitchen (miscellaneous storage, cutting boards/steam trays, coffee table, etc.), on the floor between and under stainless steel tables, on lower shelves of food prep tables, on the shelving under the pass-thru window, on the covers of dry bulk food containers/totes and equipment, on the floor throughout walk-in cooler floor and under shelving, on the shelves inside walk-in, on the floor under the potato wash sink, on the floor outside of small/bread walk-in cooler, under and around cookline equipment, on covers of dry goods containers in dry storage room, on the floor and on shelving in the dry storage room, on the floor and shelving in the open dry storage area near handwashing sink. Truly Nolen monitors facility monthly and on site this morning as per staff. Pest control reports not available. Increase monthly pest control service to bi-weekly for the next three months. Provide a copy or written verification of new service agreement and pest control reports to Public Health Officer. Ensure to keep pest controls available on site for review during inspections.
    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Inadequate thawing practices observed during inspection. Chicken parts were noted thawing in three compartment sink at room temp. Chicken temp measured between 4-10C. Kitchen staff claim the chicken was out for the lunch break hour only. Discussed proper thawing practices (under cold potable running water or a in a container with cold water replaced every 30 mins; in the cooler; during the cooking process; in the microwave followed by immediate cooking).
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Plumbing leak under handwashing sink. Repair leak.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Several knives observed to be stored in between table surface and the mounted knife holder. This is an unsanitary practice. Remove knives from in between unclean surfaces. Ensure knives are clean and sanitized. Knives must be stored in a sanitary manner to protect food from contamination., e.g., clean and dry drawers or container.
    • 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.In accordance with Section 4.3.3 of the NS Food Retail and Food Services Code, you must immediately treat the presence of pests by inspecting and discarding any adulterated food. Wall surfaces were observed to be in disrepair. There is a hole at the bottom of the wall behind the staff washroom door. Another open hole was observed behind the coffee table in the kitchen. Several holes observed in kitchen with stuffed steel wool material. Seal holes to prevent pest movement and limit access. Ensure to seal holes with materials that are smooth, impervious, and easy to clean.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.No hot water available at the kitchen handwashing sink. Hot water valve kept closed due to a plumbing leak under sink. Supply handwashing sink with hot water.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area. Staff washroom door observed opened during inspection and opens directly to food storage space (food and service utensils).
    • 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;
      • Foods were observed to be stored on the floor in the walk-in cooler and walk-in freezer during inspection. Store foods 6" off the floor and 2" off the wall to prevent pest access and for easy of cleaning. Provide adequate shelving for food storage. Declutter walk-in freezer. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Dishwasher was observed with broken spring arms and no sanitizer residual (0PPM) measured during inspection. Repair / replace spring arms. Dishwasher requires maintenance to ensure proper sanitizing of dishware. Can use dishwasher to wash/rinse dishware. Ensure to carry out manual sanitizing of dishware in the three compartment sink until the dishwasher has been serviced and fixed.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Inadequate sanitation program at this facility. Grease and debris build-up observed under, around, and on the surfaces of cookline equipment. Areas under and surrounding dishwasher pit area require cleaning. A significant amount of cleaning throughout food premises is required. Deep cleaning of entire kitchen required. Cleaning needs to be more frequent throughout the facility. Ensure hard to reach and all areas affected by rodent dropping are properly cleaned and disinfected. Staff washroom requires cleaning.
    • 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.
      • Utensils observed with handle down in bulk dry goods. Remove utensils from bulk product. Utensils must be handled and stored in sanitary manner. Minimize direct hand contact with food to prevent potential for cross-contamination.
  10. Inspection

    0 infractions

  11. Inspection

    1 infraction

    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand-wash station is repaired to have hot water under adequate pressure.
  12. Inspection

    2 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand-wash station is repaired to have hot water under adequate pressure.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). Ensure cleaning is completed throughout kitchen. This includes mice droppings in hard to reach areas; in storage room, in dishwashing area, under cooking equipment, under prep tables, between two walk in refrigeration units and in three compartment prep sinks.