Silver Dragon
2827 ROBIE, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Wooden cutting block that is damaged to an extent that will compromise adequate cleaning and sanitizing must be repaired, resurfaced or replaced.
- 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.
- Inspection
7 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 cardboard and worn piece of counter top.
- 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.
- Provide the last three pest control reports to the Public Health Inspector for review. Follow all recommendations outlined on the pest control reports.
- 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;
- Remove or replace the white strainer that is unsanitary.
- 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.
- Wooden cutting block that is damaged to an extent that will compromise adequate cleaning and sanitizing must be repaired, resurfaced or replaced.
- 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 underneath equipment and shelves in the kitchen, walls, floors ceilings in the walk-in cooler, metal shelves in the walk-in cooler, the entire basement.
- 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 disinfect areas affected by rodent droppings including the perimeter of the kitchen, underneath shelves/equipment and floor throughout the basement.
- 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.
- Ensure all food is stored with lids, covers or plastic wrap when not being used.
- 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
- 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.
- Observed dishwasher to have a sanitizer concentration of 0ppm. Repair dishwasher so the sanitizer concentration is 100ppm. Do not use dishwasher at this time. Use the 3 compartment sink method if wash and sanitize dishes, equipment, etc.
- 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.
- Inspection
4 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.
- Observed rodent droppings on the floor and some shelves. Thoroughly clean and sanitize areas where rodent droppings are located. n accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator. Operator does not have a professional pest control company for pest control. Hire a pest control company for pest control.
- 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;
- Observed a bag of bean sprouts on the floor in the walk-in fridge. The bag of bean sprouts was stored up off the floor at this time.
- 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.
- Observed the cutting board and butcher block not being maintained in good repair so the surfaces are easily cleanable. Refinish the cutting board and surface block for the surfaces are easily cleanable. Observed dishwasher to have a sanitizer concentration of 0ppm. Repair dishwasher so the sanitizer concentration is 100ppm. Do not use dishwasher at this time. Use the 3 compartment sink method if wash and sanitize dishes, equipment, etc.
- 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;
- Observed grease accumulation on the floors under the deep fryer and on the shelving units next to the cooking equipment. Clean floors and shelving units.
- 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
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Observed the silver, double door fridge not maintaining a temperature of 4C or less. Repair fridge. Do not store any hazardous foods in this fridge until it can maintain a temperature of 4C or less.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Inspection
6 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;
- Observed debris on the wall and on the floor below the cooking equipment. Clean wall and floor.
- 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.
- Observed mouse droppings on parts of the floor and on chemical bottles. Thoroughly clean areas where mouse droppings are seen.
- 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;
- Observed food being stored on the floor. Operator stored food at least 15cm off the floor at this time. Observed food not to be covered when not in use. Operator covered food that was not in use at this time.
- 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.
- Observed dishwasher not providing the required amount of sanitizer concentration. Repair dishwasher so it is providing 100ppm for the sanitizer concentration. Use single-use items for patrons until the dishwasher is repaired. Use the 2 compartment sink method (wash and rinse in first sink and sanitize in the second sink) for cooking equipment and utensils.
- 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Observed the silver, double door fridge not maintaining a temperature of 4C or less. Repair fridge. Do not store any hazardous foods in this fridge until it can maintain a temperature of 4C 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.
- Observed foods being stored above 4C or less. Operator placed foods in a refrigeration unit that was maintaining a temperature of 4C or less.
- 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;