UMMAH SOCIETY-UMMAH MASJID & COMMUNITY CENTRE
2510 ST MATTHIAS, HALIFAX · Food Establishment
10 inspections
- 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.
- Install pest proof screens in the windows in the side storage/food preparation room to prevent entry of pests.
- 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.
- Inspection
4 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.
- Install pest proof screens in the windows in the side storage/food preparation room to prevent entry of pests.
- 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;
- Install a hand wash sink in the side storage/food preparation room.
- 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.
- Obtain plugs for the two-compartment sink.
- 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 disinfect the following areas affected by rodent droppings: at floor/wall junctions and on storage shelves throughout the side storage/food preparation room.
- 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.
- Inspection
6 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.
- Install pest proof screens in the windows in the side storage/food preparation room to prevent entry of pests.
- 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;
- Install a hand wash sink in the side storage/food preparation room.
- 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.
- Obtain plugs for the two-compartment sink.
- 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 disinfect the following areas affected by rodent droppings: at floor/wall junctions and on storage shelves throughout the side storage/food preparation room, and on the floor behind the reach-in cooler in the kitchen.
- 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
- Bag of frozen falafels observed thawing at room temperature in the side storage/food preparation room were moved to the reach-in cooler for proper thawing at time of inspection.
- 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.
- Measure and record refrigeration and freezer temperature logs at least once daily and maintain records onsite for review by the Public Health Inspector.
- 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.
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- Rodent droppings observed in the follow-up areas: at the floor/wall junction under the prep table across from the cookline, on the shelf below the prep table, on the shelf below the table near the electrical panel, at floor/wall junctions near the reach-in cooler, and on dry storage shelves in room B9. Areas affected by rodent droppings around the prep tables were cleaned and sanitized at time of inspection. Clean and sanitize remaining noted areas.
- 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 with the ability to measured hot and cold internal temperatures of food.
- 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;
- Inspection
7 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.
- Points of pest entry/movement holes observed in the following areas: in the wall below the electrical panel, at the bottom of the partial wall next to the small prep table, in the wall next to the microwave, and around overhead pipes. Fill holes to prevent entry and movement of pests.
- 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.
- Provide the most recent pest control service report to the Public Health Officer.
- 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;
- Debris build-up observed on the spice storage shelf above the prep table. Clean shelf to remove debris build-up.
- 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;
- Dust starting to build-up on the ventilation above the cooking equipment. Clean ventilation to remove dust build-up.
- 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;
- Rodent droppings observed in the follow-up areas: at the floor/wall junction under the prep table across from the cookline, on the shelf below the prep table, on the shelf below the table near the electrical panel, at floor/wall junctions near the reach-in cooler, and on dry storage shelves in room B9. Areas affected by rodent droppings around the prep tables were cleaned and sanitized at time of inspection. Clean and sanitize remaining noted areas.
- 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 with the ability to measured hot and cold internal temperatures of food.
- 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following:
(a) the applicable fee prescribed in Section 5;
- Food Establishment Permit expired December 12, 2024. Renew permit within the next 5 business days.
- 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.
- Inspection
0 infractions
- Inspection
7 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.
- Provide the most recent three months of pest control service reports to 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;
- Food handler observed blocking the hand wash sink with a pan while filling a water jug. Hand wash sinks must be accessible at all times and only be used for the purpose of hand washing.
- 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 at the hand wash sink observed empty. Paper towel dispenser restocked at time of inspection.
- 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.
- Cutting board observed with excessive gashes and staining. Excessive gashes on a cutting board make it no longer easily cleanable. Replace worn cutting board.
- 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.
- At least one food handler with valid food hygiene training certification must be onsite during operating hours. Food handlers must complete a valid food hygiene training program.
- 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;
- Debris build-up observed on the back side of the prep table and on the shelf above the prep table. Clean and sanitize the prep table and shelf.
- 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;
- Rodent droppings observed in the following areas: on the floor near the cookline, on the floor by the mixer, on the floor under the prep table, in pans stored on the shelf under the prep table, on the floor under the dish washer/two-compartment sink, at floor/wall junctions in the hallway/storage area, on the floor in the chest freezer storage room, and in the dry food storage cabinet. Areas affected by rodent droppings in the kitchen were cleaned and sanitized at time of inspection. Remaining areas required cleaning and sanitizing.
- 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.
- Inspection
0 infractions
- Inspection
2 infractions
- 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;
- Rodent droppings observed on the floor along floor/wall junctions throughout the food preparation and food storage areas. Clean and disinfect areas affected by rodent droppings.
- 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
- Two (2) mesh bags of yellow onions observed stored on the floor on top of a pile of rodent droppings. Mesh bags of yellow onions discarded at time of inspection. Food must be stored at least 6 inches off the floor to protect from contamination.
- 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;