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SECOND CUP (Killam Library, Dal. University)

6225 UNIVERSITY, HALIFAX · Food Establishment

5 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;
      • Ensure the handwash stations are accessible at all times.
    • 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 the areas identified at the time of inspection.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Ensure the pre-packaged food items have adequate information on their labels
  4. Inspection

    0 infractions

  5. Inspection

    5 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 hand wash sink observed empty. Paper towel dispenser restocked at time of inspection.
    • 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;
      • Dipper well for storage of in-use utensils is not functioning. Repair dipper well.
    • 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 food handler present who holds a certificate from an approved food hygiene training program. At least one food handler with a valid food hygiene training program certificate must be onsite during operating hours.
    • 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 counter behind the coffee machines. Clean and sanitize counter behind the coffee machines.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Monitoring thermometer in the milk cooler observed broken. Replace broken monitoring thermometer in the milk cooler.