The Halifax Beer Garden
1549 LOWER WATER, HALIFAX · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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/holder required at the hand wash sink in the red bar to ensure sanitary dispensing of paper towel for drying clean hands.
- 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;
- Inspection
6 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;
- Flooring in the bar by the glass washer observed in poor condition with holes. Repair or replace flooring so that it is 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;
- Hand wash sink by the back door observed with water supply removed and no handles on the faucet. Hand wash sink must be supplied with hot and cold water under pressure and handles must be functioning.
- 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/holder required at the hand wash sink in the red bar to ensure sanitary dispensing of paper towel for drying clean hands.
- 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;
- Fruit flies and debris build-up observed on the wall/floor under the keg taps in the blue bar. Clean and sanitize floor to remove debris build-up.
- 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 observed stored directly in beverage ice in the blue and red bars. Ice scoops must be stored in a manner to prevent contamination of beverage ice (e.g. in a clean container).
- 47(2)(a) An operator must
(a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
- Unpasteurized cold pressed juice is being used in cocktails. If unpasteurized juice is being used for cocktails then the public must be notified of the increased health risk.
- 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;