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The Brown Hound Pub

1450 IRONSTONE, HALIFAX · Food Establishment

5 inspections

  1. 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;
      • Re-surface rusted shelving units so that they are smooth and easily cleanable.
    • 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;
      • Replace missing and broken tiles in kitchen so that the floor is smooth and easily cleanable.
    • 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;
      • General cleaning is required in hard to reach areas - see report for details.
  2. Inspection

    1 infraction

    • 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;
      • Cleaning is required in walk-in refrigerator behind beer kegs.
  3. Inspection

    1 infraction

    • 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;
      • Rodent droppings observed on the floor around the garbage can/paper storage at the server station, on the floor under the prep table in the kitchen, and on the floor under shelving in the storage area behind the bar. Clean and sanitize areas affected by rodent droppings.
  4. 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 dispensers are required at the hand wash sink set-up at the two-compartment sink.
    • 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;
      • Grease/debris build-up observed on the shelves at the cookline. Clean and sanitize shelves to remove grease/debris build-up.
    • 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;
      • Rodent droppings observed on the floor around the garbage can/paper storage at the server station, on the floor under the prep table in the kitchen, and on the floor under shelving in the storage area behind the bar. Clean and sanitize areas affected by rodent droppings.
  5. Inspection

    7 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;
      • Remove soiled cloths from lining shelves at the cookline. Surfaces must be smooth, non-porous, and easily cleanable.
    • 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 dispensers are required at the hand wash sink set-up at the two-compartment sink in the kitchen and at the bar hand wash sink.
    • 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.
      • Ambient air temperature of the mini fridge under the prep table measured 12.4 degrees Celsius. Three eggs were discarded at time of inspection. Discontinue use of this fridge for storage of potentially hazardous food. Refrigeration temperatures must measure 4 degrees Celsius or below.
    • 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;
      • Grease/debris build-up observed on the shelves at the cookline. Clean and sanitize shelves to remove grease/debris build-up.
    • 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;
      • Rodent droppings observed on the floor around the garbage can/paper storage at the server station, on the floor under the prep table in the kitchen, and on the floor under shelving in the storage area behind the bar. Clean and sanitize areas affected by rodent droppings.
    • 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.
      • Ice scoop and beverage containers observed stored directly in the ice used for beverages at the bar. Store beverage containers in the cooler or in a container surrounded by ice in the well. Ice scoop must be stored in a clean container or on a clean surface.
    • 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/freezer checks are competed daily, but not maintained in a written log. Refrigeration/freezer temperatures must be maintained in a log and kept onsite for review by the Public Health Officer.