SMOKES POUTINERIE HALIFAX WATERFRONT - KIOSK #17

1549 LOWER WATER, HALIFAX · Food Establishment

5 inspections

1. InspectionJul 18, 2025

   0 infractions

2. InspectionJul 9, 2025

   4 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;
     • Replace baseboards in kitchen.
   • 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;
     • Replace caulking along three-compartment sink.
   • 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;
     • Resurface rusted shelving unit next to deep fry 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;
     • Clean hard to reach areas (i.e., under three-compartment sink, under deep fry station, along perimeter of entire kitchen).
3. InspectionJun 10, 2025

   4 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;
     • Replace baseboards in kitchen.
   • 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;
     • Replace caulking along three-compartment sink.
   • 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;
     • Resurface rusted shelving unit next to deep fry 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;
     • Clean hard to reach areas (i.e., under three-compartment sink, under deep fry station, along perimeter of entire kitchen).
4. InspectionAug 29, 2024

   0 infractions

5. InspectionJul 30, 2024

   3 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;
     • Rusted shelves observed below the service counter and the hot holding prep counter. Repair or replace rusted surfaces so that they are smooth, non-porous, and easily cleanable.
   • 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 paper towel dispenser at the kitchen hand wash sink so that it dispenses paper towel.
   • 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.
     • Obtain a concentrated food grade surface sanitizer for manually sanitizing dishes (e.g. mix 1/2 teaspoon of unscented household bleach per 1 liter of water).