SILONG EXPRESS
16 TITUS, HALIFAX · Food Establishment
12 inspections
- 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 the following areas to remove grease and debris build-up: the floor under the two-compartment sink, on the floor under the cookline and prep table, and on the propane stove.
- 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
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 sinks must be accessible at all times and be used for no other purpose other than hand washing; remove soiled dishes from the hand wash sink.
- 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.
- Cuts/sores/band aids must be covered with a disposable glove when handling food or food contact equipment/packaging.
- 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 the following areas to remove grease and debris build-up: the floor under the two-compartment sink, on the floor under the cookline and prep table, and on the propane stove.
- 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 storage shelf below the prep table.
- 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.
- Food must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
- 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.
- Hot holding unit used for storage of in-use utensils (e.g. ice cream scoop) must be maintained at 60 degrees Celsius or above. Preheat hot holding unit/water prior to using scoop.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Discard improperly cooled pork hocks.
- 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
0 infractions
- 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;
- Repair leak at the faucet of the hand wash 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;
- Clean and sanitize the following areas observed with food/debris build-up: interior surfaces of the glass front reach-in cooler, interior surfaces of the microwave, and on the commercial chopper.
- 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 following areas observed with rodent droppings: on the floor around the dish washer and on the floor behind the reach-in cooler/freezer in the kitchen.
- 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.
- Food (e.g. pot of sweet and sour sauce) must be stored at least 6 inches off the floor to protect from contamination.
- 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.
- Organize reach-in coolers and freezers so that there is adequate air flow for temperature control and so that cross contamination is prevented.
- 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
0 infractions
- 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.
- Fill holes around the plumbing at the two-compartment sink to prevent entry and movement of pests.
- 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;
- A few rodent droppings observed on the floor under the reach-in cooler/freezer, under the prep table, and at floor/wall junctions under the two-compartment sink. Clean and sanitize areas affected by rodent droppings.
- 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)(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.
- Crack observed at the floor/wall junction under the two-compartment sink. Fill crack to prevent entry of pests.
- 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 spills observed in the reach-in freezer. Clean freezer to remove food spills.
- 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.
- Discontinue storing in-use utensils in room temperature water (rice scoop observed stored in container of water). Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration, or wiped with a sanitizer solution and then cleaned and sanitized every 4 hours.
- 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
11 infractions
- 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;
- Install a dipper well or hot holding well for the ice cream scoops at the hard ice cream self serve station.
- 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;
- Debris and standing water observed on the floor under the two-compartment sink. Clean floor under the two-compartment 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;
- Detergent hooked up to the dish washer observed empty. Dishes must be washed in the two-compartment sink prior to putting in the dish washer. Restocked the detergent hooked up to the dish washer.
- 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/grease build-up observed on the grill, on the shelf below the grill, under the deep fryers, and on the floor under the cooking equipment; clean areas to remove food debris build-up.
- 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.
- Quat sanitizer bucket measured too strong - diluted to 200ppm. Follow directions as described on the quat bottle.
- 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.
- Cooked vegetables and pork belly observed in the hot holding unit measured internal temperatures of 39.0 and 43.0-45.0 degrees Celsius. Potentially hazardous food must be hot held at 60 degrees Celsius or above. Reheated cooked vegetables and pork to an internal temperature of 74 degrees Celsius prior to storing back in the hot holding unit.
- 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.
- Internal temperature of cooked beef observed stored in a covered container in the reach-in cooler measured between 23.4-34.0 degrees Celsius. Cooked beef was cooked less than 2 hours ago and was moved to small shallow pans and returned to the reach-in cooler at time of inspection.
- 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.
- Internal temperature of pansit (rice noodles) observed stored in the reach-in cooler in a covered container measured 45.3 degrees Celsius. Pansit was cooked less than two hours ago. Pansit divided into small shallow pans to ensure it cools as quickly as possible. Potentially hazardous food must cool from 60 degrees Celsius to 20 degrees Celsius in two hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
- 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.
- Large container of bicol express observed cooling at room temperature - internal temperature measured 75.9 degrees Celsius. Potentially hazardous food must be cooled quickly as possible. Large container of bicol express divided into smaller/shallow pans.
- 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.
- Whole raw eggs observed stored next to tomatoes on the shelf in the reach-in cooler. Raw eggs must be stored separate from foods that may be eaten without cooking. Eggs moved to a lower shelf at time of inspection.
- 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.
- Install a sneeze guard at the hot holding buffet station.
- 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;
- 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;
- Debris/food spills observed on the exterior and interior of the reach-in cooler in the kitchen, on surfaces of the cooking equipment, and on the floor under the two-compartment sink. Clean and sanitize areas with debris/food spills.
- 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.
- Cooked jackfruit/shrimp in coconut milk observed covered in the reach-in cooler measured an internal temperature of 30 degrees Celsius. Jackfruit/shrimp in coconut milk was cooked approximately 1.5 hours ago. Discussed proper cooling methods at time of inspection. You must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 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;
- Inspection
0 infractions