Staff of Life
2451 MAYNARD, HALIFAX · Food Establishment
3 inspections
- Inspection
1 infraction
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: "Facility must develop a food recall system within the first six months after obtaining the food establishment permit." Ensure a food recall system is in place as defined in the term and condition of the permit.
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- Inspection
2 infractions
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible. Ensure food is covered on racks in walk-in cooler.
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: "Facility must develop a food recall system within the first six months after obtaining the food establishment permit." Ensure a food recall system is in place as defined in the term and condition of the permit.
- 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following:
a) protect the food from contamination,
b) provide an environment that adequately controls contamination,
c) protect the food from damage likely to make the food inedible.
- Inspection
4 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;
- Address the grease leaking form the dough mixer.
- 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 surfaces and food processing equipment that were identified to be contaminated with pest droppings at the time of inspection.
- 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: - Cleaning schedule for the facility including daily cleaning tasks (floors and food contact surfaces must be cleaned and sanitized before operations begin) - Cleaning log for high risk food processing equipment identified at the time of inspection. - Temperature logs for all refrigeration and freezing units. - Proper labels for items stored in freezers and walk-in cooler.
- 45(1)(a) If directed by an inspector or the Administrator, an operator must establish
(a) a written procedure that ensures the timely and complete recall of any lot of a food; and
- Ensure facility has a system in place that identifies batches, distribution and supply and procedure to ensure recall is possible if needed.
- 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;