SHANGHAI 360
7001 MUMFORD, HALIFAX · Food Establishment
16 inspections
- Inspection
5 infractions
- 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;
- Remove bare wood shelf under the pasta station.
- 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.
- Repair leak at the faucet of the three-compartment sink.
- 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 the floor under the pasta station and under the hot display station.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Mix 1/2 teaspoon of unscented household bleach per 1 liter of water for an approved food grade surface sanitizer.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- Refrigeration and freezer temperatures must be measured and record at least once daily; hot holding temperatures must be measured and recorded every 2 hours. Temperature logs must be maintained onsite for review by the Public Health Inspector.
- 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;
- Inspection
0 infractions
- Inspection
1 infraction
- 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. Mice droppings were observed on the floor surface in the kitchen and on the floor by the front service line. Mice droppings also observed on the floor in the dry storage area.
- 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;
- Inspection
3 infractions
- 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.
- The pest control company must conduct a thorough inspection of the facility and report must be reviewed by inspector.
- 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;
- Scoop handles were stored inside dry storage containers on top of product. Do not store scoop handles in buckets or inside containers with food product.
- 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. Mice droppings were observed on the floor surface in the kitchen and on the floor by the front service line. Mice droppings also observed on the floor in the dry storage area.
- 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
2 infractions
- 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.
- The pest control company must conduct a thorough inspection of the facility and report must be reviewed by inspector.
- 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;
- Scoop handles were stored inside dry storage containers on top of product. Do not store scoop handles in buckets or inside containers with food product.
- 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
8 infractions
- 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.
- The pest control company must conduct a thorough inspection of the facility and report must be reviewed by inspector.
- 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;
- The handwash station was blocked by a food-grade bucket. Handwash stations must always remain accessible for proper handwashing
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- The dry storage area must have all storage and clutter removed, followed by a thorough cleaning.
- 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;
- Scoop handles were stored inside dry storage containers on top of product. Do not store scoop handles in buckets or inside containers with food product.
- 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 facility was closed on November 19th, 2025 under a Health Protection Act Order due to extensive contamination from mouse droppings observed throughout the facility on various surfaces. A thorough cleaning and sanitizing of all surfaces is required, including floors, shelving units, equipment, utensils, and any other food contact or non-food contact surfaces
- 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 were found in the kitchen and dry storage areas, including on food-contact surfaces such as the grill, shelving units, and floors. All affected areas must be thoroughly cleaned and sanitized.
- 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.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Ensure a cleaning schedule is in placed and approved by inspector
- 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
7 infractions
- 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.
- Clean and sanitize all areas affected by mice. Mice droppings were present on the kitchen floor, in the back preparation area, and in dry storage.
- 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.
- Cockroaches were observed in the dry storage area and the kitchen. This requires immediate action, and a pest control company must conduct a thorough inspection. Clean and sanitize all areas affected by cockroaches. Provide pest control reports.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- In accordance with Section 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise. Dry storage is overstocked, blocking shelving units and floors, and must be reorganized to allow proper cleaning.
- 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;
- Improper storage of scoops: Scoops were stored directly in dry goods. Scoop handles must be kept outside the product to avoid contamination.
- 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 ice machine. Mold build up observed in the ice machine.
- 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 entire facility requires a deep cleaning, including: 1. Cleaning and sanitizing all food-grade containers. 2. Removing food debris and grease build-up from walls and floors. 3. Deep cleaning vents above the prep line. 4.Addressing mold growth inside the walk-in cooler
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- No food-grade sanitizer prepared: A proper bleach solution must be mixed at ½ teaspoon of bleach per 1 liter of water. Label spray bottle and mix daily.
- 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
10 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 2.3 and Section 2.4.2 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. Replace ceiling tiles above the walk-in cooler.
- 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.
- Clean and sanitize all areas affected by mice. Mice droppings were present on the kitchen floor, in the back preparation area, and in dry storage.
- 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.
- Cockroaches were observed in the dry storage area. This requires immediate action, and a pest control company must conduct a thorough inspection. Clean and sanitize all areas affected by cockroaches. Provide pest control reports.
- 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;
- Hand sinks must be equipped with single-use paper towels and liquid soap. Cloth towels are not permitted, as they can harbor bacteria if not properly laundered.
- 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
- In accordance with Section 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise. Dry storage is overstocked, blocking shelving units and floors, and must be reorganized to allow proper cleaning.
- 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;
- Improper storage of scoops: Scoops were stored directly in dry goods. Scoop handles must be kept outside the product to avoid contamination.
- 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;
- Improper use of sinks: Cooked noodles were stored directly in compartment sinks. Noodles must be strained in a proper strainer to prevent contamination.
- 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 Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods.
- 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 entire facility requires a deep cleaning, including: 1. Cleaning and sanitizing all food-grade containers. 2. Removing food debris and grease build-up from walls and floors. 3. Deep cleaning vents above the prep line. 4.Addressing mold growth inside the walk-in cooler
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- No food-grade sanitizer prepared: A proper bleach solution must be mixed at ½ teaspoon of bleach per 1 liter of water. Label spray bottle and mix daily.
- 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
7 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;
- Hand wash station was being blocked by thawing food products and containers. Do not use the hand wash station for any other purpose other than hand washing. The hand sink must be accessible for workers at all times.
- 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 Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. Do not store carton of eggs over vegetables.
- 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 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. Re-organize the dry storage area to have all boxes stored 15cm off of the ground.
- 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 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. Remove all pots and boxes being stored on the floor in the kitchen.
- 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. Clean and sanitize the inside of the fridge unit in the front of the kitchen.
- 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 of mice. Mice droppings were found on the floor in the kitchen and in the dry storage area.
- 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. Shrimp was being thawing out at room temperature in the hand wash sink.
- 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;
- Inspection
2 infractions
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.3.2 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. Staff were unable to exhibit safe food handling practices during the time of inspection. Recommend all the food handlers to complete the food safety training course. Submit the certificates to the Public Health Officer upon completion the course.
- 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;
- Mould growth observed in the walk-in cooler's walls. Clean and sanitize the affected areas.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- Inspection
14 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;
- rearrange the placement of steamer and ice machine. Clean and sanitize the steamer and the ice machine. Repair the steamer for leakage. Do not consume or sell the ice cubes until all of the above are addressed.
- 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. Repair and close the broken/open ceiling tiles above the dishwashing area
- 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.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Solid waste and recyclables must be stored inside proper containers.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.3.2 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. Staff were unable to exhibit safe food handling practices during the time of inspection. Recommend all the food handlers to complete the food safety training course. Submit the certificates to the Public Health Officer upon completion the course.
- 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;
- Discard the clutter throughout the establishment (Kitchen, front area and the back storage room). Clean and sanitize/ disinfect the food contact and non-food contact surfaces.
- 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;
- Mould growth observed in the walk-in cooler's walls. Clean and sanitize the affected areas.
- 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 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Operator must hire pest control services for the food establishment and must follow their recommendations.
- 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 in the following areas; Throughout the floor/wall junctions of the kitchen and the counter area, inside the cabinets in the counter area, on the corner behind the upright coolers in the back room, on the floor below the shelfs in the back room, on the floor where the food items were stored in the back room, on the floor behind the flour containers. Clean and sanitize the areas affected by rodent droppings. Operator must ensure that the affected areas are cleaned and disinfected every operational day to avoid contamination.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Food establishment must implement and maintain a cleaning schedule for daily and weekly 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.
- raw shelled eggs observed stored on the top shelf in the walk- in cooler and cut veggies and sprouts on the lower shelfs. Raw foods must be stored below or separate from ready-to-eat foods to protect from contamination. Rearrange the storage of food items in the walk-in cooler to ensure the food items are stored in a manner that prevents contamination and adulteration.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: -The potentially hazardous food items stored in the hot-holding units upfront measured a temperature between 45- 56 degrees Celsius. The supervisor stated that the items are kept only for 2 hours and discard after the this time period. Operator must submit the proof of this time-temperature log to the Public Health Officer. Food establishment must maintain a temperature log.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Food items must be stored in closed containers in the walk in cooler. Vegetables and other food items must be stored inside food grade containers or food grade bags.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible All the food items must be stored in food-grade containers or bags in the back storage room and in the kitchen. rice must be stored in a food grade container after opening.
- 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
15 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;
- rearrange the placement of steamer and ice machine. Clean and sanitize the steamer and the ice machine. Repair the steamer for leakage. Do not consume or sell the ice cubes until all of the above are addressed.
- 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. Repair and close the broken/open ceiling tiles above the dishwashing area
- 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.
- 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 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. Recoat the wooden storage shelfs in back room to ensure it is smooth, non-absorbent and easily cleanable.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Solid waste and recyclables must be stored inside proper containers.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.3.2 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. Staff were unable to exhibit safe food handling practices during the time of inspection. Recommend all the food handlers to complete the food safety training course. Submit the certificates to the Public Health Officer upon completion the course.
- 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;
- Discard the clutter throughout the establishment (Kitchen, front area and the back storage room). Clean and sanitize/ disinfect the food contact and non-food contact surfaces.
- 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;
- Mould growth observed in the walk-in cooler's walls. Clean and sanitize the affected areas.
- 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 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Operator must hire pest control services for the food establishment and must follow their recommendations.
- 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 in the following areas; Throughout the floor/wall junctions of the kitchen and the counter area, inside the cabinets in the counter area, on the corner behind the upright coolers in the back room, on the floor below the shelfs in the back room, on the floor where the food items were stored in the back room. Clean and sanitize the areas affected by rodent droppings. Operator must ensure that the affected areas are cleaned and disinfected every operational day to avoid contamination.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Food establishment must implement and maintain a cleaning schedule for daily and weekly 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.
- raw shelled eggs observed stored on the top shelf in the walk- in cooler and cut veggies and sprouts on the lower shelfs. Raw foods must be stored below or separate from ready-to-eat foods to protect from contamination. Rearrange the storage of food items in the walk-in cooler to ensure the food items are stored in a manner that prevents contamination and adulteration.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: -The potentially hazardous food items stored in the hot-holding units upfront measured a temperature between 45- 56 degrees Celsius. The supervisor stated that the items are kept only for 2 hours and discard after the this time period. Operator must submit the proof of this time-temperature log to the Public Health Officer. Food establishment must maintain a temperature log.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Food items must be stored in closed containers in the walk in cooler. Vegetables and other food items must be stored inside food grade containers or food grade bags.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible All the food items must be stored in food-grade containers or bags in the back storage room and in the kitchen.
- 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
12 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;
- rearrange the placement of steamer and ice machine. Clean and sanitize the steamer and the ice machine. Repair the steamer for leakage. Do not consume or sell the ice cubes until all of the above are addressed.
- 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;
- Hand wash stations must be provided with single-use hand drying devices such as paper towel in proper dispensers and/or hot air dryers.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Solid waste and recyclables must be stored inside proper containers.
- 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Observed food handler at the front area eating while serving the customers. food consumption must not take place in food handling areas.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.3.2 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. Staff were unable to exhibit safe food handling practices during the time of inspection. Recommend all the food handlers to complete the food safety training course. Submit the certificates to the Public Health Officer upon completion the course.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Chlorine sanitizer must be at 100ppm concentration to be used on food contact surfaces
- 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;
- Discard the clutter throughout the establishment. Clean and sanitize/ disinfect the food contact and non-food contact surfaces.
- 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 the areas affected by rodent droppings.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Food establishment must implement and maintain a cleaning schedule for daily and weekly 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.
- Observed garbage bin stored very closer to the fried meats in a way it could contaminate the food items. Store the garbage bins away from the food preparation or storage area.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: -The potentially hazardous food items stored in the hot-holding units upfront measured a temperature between 45°C- 56°C. The supervisor stated that the items are kept only for 2 hours and discard after the this time period. Operator must submit the proof of this time-temperature log to the Public Health Officer.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Food items must be stored in closed containers in the walk in cooler.
- 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
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- Inspection
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- 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;
- Do not block off access to handwashing sink.
- 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 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. 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.
- 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. 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
- 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;