Thomeh Market Kwik Way
5580 NORA BERNARD, HALIFAX · Food Establishment
4 inspections
- 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.
- Proper sanitizers must be used to complete proper dishwashing procedures.
- 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.
- Inspection
0 infractions
- Inspection
1 infraction
- 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 cardboard from walls in the staff washroom; install appropriate wall materials and flooring so that surfaces are smooth, non-porous, 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;
- Inspection
6 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Move deli slicer from the table in the customer/public area to the approved food preparation area.
- 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 cardboard from walls in the staff washroom; install appropriate wall materials and flooring so that surfaces are smooth, non-porous, and easily cleanable.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Stock paper towel and soap in dispensers at the hand wash sink in the staff washroom.
- 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.
- Discontinue use of Lysol wipes on food contact surfaces as they are not food grade. Bleach obtained at time of inspection; mix 1/2 teaspoon of unscented household bleach per 1 liter of water.
- 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 daily and maintained onsite for review by the Public Health Inspector.
- 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
- Label all prepared packaged food with adequate food safety information to enable the purchaser to handle, store, process, prepare, or display the food safely.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;