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TORIDORI NOODLE BAR

1741 LOWER WATER, HALIFAX · Food Establishment

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    6 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 dispenser must be installed at the hand wash sink by the dish washing area and the hand wash sink in the front food preparation area.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Mold build-up observed on the interior surfaces of the ice machine. Discard ice and clean/sanitize according to the manufacturers instructions.
    • 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;
      • Final rinse gauge on the high-temperature dish washer not functioning. Repair final rinse gauge so that it measures the water temperature accurately.
    • 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;
      • Final rinse temperature of the high-temperature dish washer measured 66.4 degrees Celsius; the final rinse temperature must measure at least 82 degrees Celsius or above. Discontinue use for sanitizing dishes and sanitize in the two-compartment sink using an approved food grade surface sanitizer.
    • 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;
      • A few rodent droppings observed at floor walls junctions under the bar, under the front food prep coolers, and under the dish washer. Clean and disinfect 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.
      • Discontinue storing in-use utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then clean and sanitized every 2 hours.