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SALVATORES PIZZAIOLO TRATTORIA

5541 YOUNG, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • The preparation refrigerator near the front entrance was measured at 12.5°C and must also be repaired to maintain 4°C or lower.
  3. Inspection

    3 infractions

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • The preparation refrigerator located in front of the oven was measured at 13°C and must be repaired to maintain 4°C or lower. The preparation refrigerator near the front entrance was measured at 12.5°C and must also be repaired to maintain 4°C or lower.
    • 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;
      • Clean and sanitize all areas affected by mice. Pest droppings were observed on the kitchen floor and behind a preparation refrigerator.
    • 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. All potentially hazardous foods that had been stored in the affected refrigerators for less than two hours were relocated to a refrigerator capable of maintaining 4°C or lower.