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Tareks Cafe

3045 ROBIE, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    10 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.
      • Exterior doors must be kept closed when not in active use or install fitted screen doors to prevent the entry of pests.
    • 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.
      • Fill hole/crack in the corner by the hot water heater, next to the NSP box, and around the plumbing in the customer washroom.
    • 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;
      • Hand wash sinks must be accessible at all times and be used for no other purpose other than hand washing; remove soiled dishes/buckets from the front hand wash sinks.
    • 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.
      • Repair or replace rusty shelves in the reach-in coolers as they are no longer easily cleanable; replace water damaged ceiling tiles.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Replace broken gaskets on reach-in coolers.
    • 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 following areas affected by rodent droppings: in the cabinet below the front corner hand wash sink, on top of the cardboard board where food contact packaging is stored (discard the cardboard box and obtain a container with a fitted cover for storage), on the storage shelf below the microwave, on the storage shelf below the mixer, and on the storage shelf below the back prep table.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Potentially hazardous food must be temperature controlled. Bulk soup must either be maintained at 60 degrees Celsius for hot holding or cooling from 60 degrees Celsius to 20 degrees Celsius within 2 hours and from 20 degrees Celsius to 4 degrees Celsius within 4 hours; reheat for service to an internal temperature of 74 degrees Celsius.
    • 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.
      • Food must be stored in a sanitary manner at least 6 inches off the floor; store raw meat below or separate from ready-to-eat food or food without a cook step.
    • 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.
      • If storing scoops in food the handle must extend out of the food; use scoops with longer handles.
    • 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; records must be maintained onsite for review by the Public Health Inspector.
  3. Inspection

    0 infractions