ST. JOSEPHS CHILDRENS CENTRE (MONASTERY)
2155 MONASTERY, HALIFAX · Food Establishment
8 inspections
- Inspection
0 infractions
- Inspection
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;
- Bottom shelf of a center prep table in the kitchen is worn out (wood) and not easily cleanable. Replace or repair so that it is a smooth, non absorbent and easily cleanable.
- 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.
- A door sweep must be installed at back kitchen door and all gaps must be filled.
- 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 two containers left in a bag of corn starch. The containers were removed at the time of inspection. Obtain scooping utensils with handles. Minimize direct hand-food contact. Ensure to handle and store utensils in a sanitary manner to prevent potential for cross-contamination of foods. The container used to store corn starch bag was also observed lined with blue recycling bag. Only food grade bags must be used to store food products.
- 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
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;
- Bottom shelf of a center prep table in the kitchen is worn out (wood) and not easily cleanable. Replace or repair so that it is a smooth, non absorbent and easily cleanable.
- 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.
- A door sweep must be installed at back kitchen door and all gaps must be filled.
- 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 two containers left in a bag of corn starch. The containers were removed at the time of inspection. Obtain scooping utensils with handles. Minimize direct hand-food contact. Ensure to handle and store utensils in a sanitary manner to prevent potential for cross-contamination of foods. The container used to store corn starch bag was also observed lined with blue recycling bag. Only food grade bags must be used to store food products.
- 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: Temperature logs for all meals for this centre and for all meals sent to other centres.
- 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
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.
- Bottom shelf of centre prep table in the kitchen is not easily cleanable. Replace or repair so that it is a smooth, non absorbent and easily cleanable material.
- 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
0 infractions
- Inspection
6 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;
- Cold water handle at one of the hand wash sinks in the staff washroom is broken. Repair or replace handle/faucet so that cold water is available at the hand wash sink.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install a self-closing device on the staff washroom door that enters into the kitchen area.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser required in the staff washroom at the hand wash sinks to protect paper towel from contamination. Install a paper towel dispenser.
- 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;
- Evidence of cockroaches observed on sticky traps throughout the kitchen. Contact pest control services and provide pest control service reports from January and February 2024 to the Public Health Officer.
- 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.
- Chemical spray bottle observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical identified at time of inspection.
- 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 recorded at least once daily. Temperature logs must be maintained onsite (most recent three months) for review by the Public Health Officer.
- 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(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. Ensure structural recommendations made by the pest control company are followed.
- 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.
- Obtain pest proof bins to store open foods.
- 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;
- Discard any equipment that is in disrepair. Ensure equipment is regularly inspected and replaced when needed.
- 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;
- Develop written cleaning and sanitation schedules for the kitchens.
- 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 noted above.
- 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.