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TAIYAKI 52 JAPANESE DESSERT CAFE

2001 BRUNSWICK, HALIFAX · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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;
      • Dirt, grease and debris buildup observed on the ceiling above the prep area, on the sides of equipment, top of the fridge. Clean and sanitize all areas.
    • 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 cooling equipment.
  3. Inspection

    0 infractions

  4. Inspection

    2 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 was out of paper towels, which were stocked at the time of inspection. Ensure that handwashing sink is equipped with single-use paper towels in dispenser at all times.
    • 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;
      • Mould growth observed on the inner surface of ice machine. Discard ice and clean and sanitize the machine according to manufacturer's instructions.