The Mellow Mug
7071 BAYERS, HALIFAX · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
2 infractions
- 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.
- Discontinue use of the Danby reach-in cooler in the front service area due to the ambient air temperature measuring 15.3 degrees Celsius at time of inspection. No temperature logs for current day available. Refrigeration temperatures must be maintained at 4 degrees Celsius or below.
- 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 where a few rodent droppings were observed: floor/wall junctions in harder to reach areas under shelves.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Hand wash sink near the walk-in cooler observed to be clogged. Repair hand wash sink so that water drains efficiently down the drain.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Inspection
2 infractions
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Hand wash sink near the walk-in cooler observed to be clogged. Repair hand wash sink so that water drains efficiently down the drain.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Food handler unable to demonstrate proper manual dish washing, rinsing, and sanitizing procedure - missing rinse step. Dishes are to be rinses with hot water in between washing and sanitizing.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Inspection
0 infractions
- Inspection
5 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;
- Functioning paper towel dispenser is required at the front service hand wash 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;
- Mold build-up observed on interior surfaces of the ice machine. Discard ice and clean/sanitize the ice machine according to the manufacturers instructions.
- 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
- Chemical spray bottle observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer for verifying internal temperatures of potentially hazardous food.
- 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 temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Officer.
- 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;