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SECOND CUP - Bayers Lake

185 CHAIN LAKE, HALIFAX · Food Establishment

4 inspections

  1. 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;
      • Soap dispenser at the hand wash sink restocked at time of inspection.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • At least one food handler per shift with valid food hygiene training certification must be onsite.
  2. Inspection

    0 infractions

  3. Inspection

    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;
      • Food/debris build-up observed on the floor under the cabinets along the wall and in the front storage under the front counter. Clean flooring and cabinets to remove food/debris build-up.
    • 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;
      • Repair leak at the dipper well so that the dipper well can be turned on for proper functioning/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;
      • The dish washer was observed leaking at the bottom left corner and measures 0ppm chlorine sanitizer. Discontinue use of the low-temperature dish washer and contact a dish washer technician. Chlorine sanitizer must measure 100ppm and the leak must be repaired. Dishes must be manually washed, rinsed, and sanitized in the two-compartment sink; take-out dishware permitted only.
  4. Inspection

    4 infractions

    • 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.
      • Rusty shelves observed in the milk storage cooler under the espresso machine. Repair or replace rusty shelves so that they are smooth, and easily cleanable.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No certified food handler onsite. At least one staff member with valid food hygiene training must be onsite during operating hours.
    • 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;
      • Food/debris build-up observed on the floor under the cabinets along the wall and in the front storage under the front counter. Clean flooring and cabinets to remove food/debris build-up.
    • 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 dish washer observed with detergent bottles hooked up to both chemical dispensing lines. Detergent bottled hooked up to the detergent chemical dispensing line observed to be empty. Chlorine sanitizer and detergent were properly hooked up, but the chlorine measured 0ppm. The dish washer was also observed leaking at the bottom left corner. Discontinue use of the low-temperature dish washer and contact a dish washer technician. Chlorine sanitizer must measure 100ppm and the leak must be repaired. Dishes must be manually washed, rinsed, and sanitized in the two-compartment sink; take-out dishware permitted only.