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THAI EXPRESS SPRING GARDEN

5475 SPRING GARDEN, HALIFAX · Food Establishment

6 inspections

  1. Inspection

    3 infractions

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Ensure at least one staff member on-site has an up to date, approved Food Handling course.
    • 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;
      • Ensure debris and droppings in back storage/break room are cleaned.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment permit expired. Ensure renewal of permit is completed.
  2. Inspection

    0 infractions

  3. Inspection

    3 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;
      • In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use. Cover food while in storage.
    • 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.
      • Observed no plugs to be on-site. Temporary plugs are being used. Provide plugs for all sinks in the 3 compartment sink.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Observed garbage bags in a food storage container. Remove garbage bags. Use food safe bags or do not use bags.
  4. Inspection

    0 infractions

  5. Inspection

    2 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;
      • Observed boxes of food to be stored on the floor in the walk-in fridge. Boxes of food were stored at least 15cm above the floor at this time.
    • 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;
      • Observed boxes of food to be stored on the floor in the back storage room. Store boxes of food at least 15cm off the floor.
  6. 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;
      • Observed an accumulation of debris under the cooking equipment and prep fridges out front. Clean floors.
    • 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;
      • Soap was provided at the hand wash station at this time.
    • 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;
      • Observed food to be stored on the floor in storage area and walk-in fridge. Store food at least 15cm off the floor.