SUPPLEMENT WORLD HALIFAX
56 SUPREME, HALIFAX · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Obtain plugs for for the three-compartment sink so that compartments can be filled with water for dish washing, rinsing, and sanitizing.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Inspection
2 infractions
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Obtain plugs for for the three-compartment sink so that compartments can be filled with water for dish washing, rinsing, and sanitizing.
- 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.
- Bleach sanitizer measured too strong and was diluted to 100ppm at time of inspection.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Inspection
0 infractions
- 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.
- Front door observed propped open. Exterior doors must be kept closed when not in use to prevent entry of pests. Front door closed at time of inspection.
- 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;
- Soiled dishes (blenders) observed in the basin of the hand wash sink. In accordance with Section 2.14 of the Nova Scotia Food Retail and Food Services Code: b. Handwash facilities must: ii. be accessible for the use of workers at all times; iii. not be used for purposes other than handwashing; and viii. be easily cleanable, and maintained in a clean and sanitary condition. Discontinue the use of the hand wash sink for dish washing and storage of soiled dishes.
- 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;
- German cockroaches observed on a glue trap next to the three-compartment sink. Provide the most recent report completed by a certified pest control operator to the Public Health Officer. Clean and sanitize counter space.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- Bulk Mode cookies by Munchin with Ari observed for sale on a retail sales table. In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. Remove Bulk Mode cookies by Munchin with Ari from the food establishment.
- 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(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;
- Paper towel dispenser at the hand wash sink observed empty. Paper towel must be stored in or on a dispenser to facilitate proper hand washing practices. Paper towel dispenser was restocked at time of inspection.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Food handler was unable to demonstrate proper manual dish washing and sanitizing procedure. Dishes must be washed with hot soapy water in the first compartment, rinsed with hot water in the second compartment, sanitized for 2 minutes with an approved food grade surface sanitizer in the third compartment, and then allowed to air dry.
- 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 bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Sanitizer spray bottle was labelled; unidentifiable chemical was discarded at time of inspection.
- 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;