SICILIAN PIZZA
5245 BLOWERS, HALIFAX · Food Establishment
5 inspections
- 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 the Nova Scotia Food Service and Food Retail Code section 2.17: a. Exterior openings must be protected against the entry of pests. Examples include the following: i. filling or closing holes and other gaps along the floor, walls and ceiling ii. solid, self-closing, tight-fitting doors iii. screen doors that open outward and are self-closing b. If windows or doors are kept open for ventilation or other purposes, the exterior openings must be protected against the entry of pests by means such as the following: i. screens (a screen size of 16 mesh to 25 mm [1 in.] is generally recommended) ii. properly designed and installed air curtains iii. other effective means to restrict the entry of pests
- 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
0 infractions
- Inspection
1 infraction
- 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 mold growth inside 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;
- Inspection
0 infractions
- Inspection
2 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;
- The food contact surface sanitizer that was available at the time of the inspection was too strong. Instructions on how to prepare food contact surface sanitizer were posted above the dishwashing sink. To prepare bleach food contact surface sanitizer, miz 2ml (1/2 tsp) household unscented chlorine bleach with 1 litre (1 quart) of tap water. Prepare this mix regularly throughout the week to insure that it maintains an adequate concentration of active ingredient.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Renew permit.
- 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;