Shajeela's Kitchen
226 BROAD, BEDFORD · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
- 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.
- Inspection
3 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition.
- 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 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
- 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.
- In accordance with clause 2.14 (b) of the Nova Scotia Food Retail and Food Services Code: Handwash facilities must i. be located to allow convenient use by food handlers in the food preparation area, food dispensing and utensil washing areas, and constructed in such a way that avoids splashing of water into food or food contact surfaces; ii. be accessible for the use of workers at all times; iii. not be used for purposes other than handwashing; iv. be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices (such as paper towel in a dispenser), or other drying apparatus that is approved by a PHO; v. be equipped to provide hot and cold, or pre-mixed warm running water set at a temperature of at least 38°C through a mixing valve or combination faucet; vi. provide an adequate flow of water: if a self-closing faucet is installed, it must flow for at least 20 seconds without the need to reactivate the faucet; vii. be equipped with a sign that explains the proper handwashing procedures; and viii.be easily cleanable and maintained in a clean and sanitary condition.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- In accordance with 4.2.6 of the Nova Scotia Food Retail and Food Services Code: Mechanical dishwashing machines employing chemical agents to sanitize tableware, utensils, and equipment should apply the sanitizing solution as specified below: a. A chlorine solution should have a minimum temperature based on the concentration and pH of the solution as listed in Table 1. b. An iodine solution used as a sanitizing agent should have: i. a minimum temperature of 240C (750F); ii. a pH of 5.0 or less, unless the manufacturer's specifications state otherwise; and iii. a concentration between 12.5 mg/L and 25 mg/L. c. A quaternary ammonium compound solution used as a sanitizing agent should: i. have a minimum temperature of 240 C (750 F); ii. have a concentration of 200 mg/L or as indicated in the manufacturer's specifications; and iii. be used only in water with a hardness concentration of less than 500 mg/L.
- 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;