UNION ATLANTIC FOODMART
201 CHAIN LAKE, HALIFAX · Food Establishment
4 inspections
- Inspection
0 infractions
- Inspection
4 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;
- Items removed from the hand wash sink in the back produce area at time of inspection; hot water supplying the hand wash sink was turned on at time of inspection.
- 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.
- Repair hot water handle at the faucet of the three-compartment sink so that water can be turned off properly.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Replace battery in the hand dryer in the customer washroom.
- 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 area contaminated by rodent droppings: on the floor under the three-compartment sink.
- 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
3 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- No hot water available at the hand wash sink and three-compartment sink. Hot water was turned off. Hot water is required for proper hand washing and dish washing/sanitizing. Hot water was turned on at time of inspection.
- 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;
- Basin of the hand wash sink in the back produce area observed blocked. Hand wash sinks must be accessible at all times to allow for proper hand washing and sanitizing. Basin cleared at time of inspection.
- 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;
- Food/debris build-up observed on the floor under the pallets in the walk-in cooler and under the product prep table. Clean floors to remove food/debris build-up.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
3 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;
- Hand wash sink in the back produce area observed with cloths in the basin. Hand wash sinks must be accessible at all times. Cloths removed from the hand wash sink at time of inspection.
- 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 on the floor under the rice storage shelves in front of the window. Clean and disinfect floor.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Ensure all food obtained from outside Canada is labelled with the import licensee information.
- 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;