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The Brown Hound Pub Inc

5545 YOUNG, HALIFAX · Food Establishment

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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 gaps around plumbing at the kitchen hand wash sink, the three-compartment sink, and the hand wash sink in the staff washroom; fill gaps along floor/wall junctions throughout the kitchen and storage areas; fill holes in the walls behind the hot water heater.
  3. Inspection

    1 infraction

    • 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 gaps around plumbing at the kitchen hand wash sink, the three-compartment sink, and the hand wash sink in the staff washroom; fill gaps along floor/wall junctions throughout the kitchen and storage areas; fill holes in the walls behind the hot water heater.
  4. Inspection

    0 infractions

  5. Inspection

    2 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.
      • Fill gaps around plumbing at the kitchen hand wash sink, the three-compartment sink, and the hand wash sink in the staff washroom; fill gaps along floor/wall junctions throughout the kitchen and storage areas; fill holes in the walls behind the hot water heater.
    • 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: the floor under the three-compartment sink and on the floor under the dry storage shelves.
  6. Inspection

    1 infraction

    • 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.
      • The prep line cutting board must be replaced or resurfaced due to excessive scratching of the surface
  7. Inspection

    3 infractions

    • 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.
      • The prep line cutting board must be replaced or resurfaced due to excessive scratching of the surface
    • 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.
    • 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;
      • Shelving units and floors require thorough cleaning and sanitizing due to the presence of mouse droppings. Brown paper bags used for packaging were discarded as they were contaminated by mouse droppings.