Upward Mobility Kitchens East Inc.
7071 BAYERS, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- 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 proofing between the red doors by Kitchen 4.
- 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
9 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Submit floor plans and specifications regarding the alterations to 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.
- Fill gaps around the plumbing of the hand wash sink in the Kitchen 1 to prevent the entry and movement of pests; install pest proofing between the red doors by Kitchen 4; install electrical plates on electrical outlets in the dry storage room.
- 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.
- Discard cutting boards observed with excessive gashes and staining as they are no longer easily cleanable.
- 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.
- All bottom storage shelves must be at least 6 inches off the floor to facilitate cleaning.
- 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;
- Repair three-compartment sinks in Kitchens 1 and 2 to preventing water from leaking onto the floor.
- 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 affected by rodent droppings: on the storage shelves below Kitchen 1 prep tables, at floor/wall junctions by the overflow prep station/walk-in cooler, on the floor in the mop closet, and at floor/wall junctions by the mixers.
- 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.
- Discard all quat sanitizer spray bottles that measured too strong; discard all bulk quat sanitizer bottles that appearing contaminated with another substance (e.g. coagulated, oily, separated).
- 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.
- Foods must be cooled from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
- 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
- The Permit Holder(s) shall advise the Department in writing prior to any proposed extensions or modifications to the Food Establishment. An amendment to this Permit may be required before implementing any extension or modification.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
0 infractions
- Inspection
8 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.
- Entrance doors to kitchen 1 and kitchen 2 were observed propped open and were closed at time of inspection. Keep kitchen doors closed to prevent entry of pests.
- 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.
- Ambient air temperature of kitchen 1 walk-in cooler measured 22.9 degrees Celsius (on defrost) due to storage of hot food; hot food was removed at time of inspection and the ambient air temperature returned to 4 degrees Celsius.
- 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.
- Ambient air temperature of reach-in cooler 2 in kitchen 3 measured 14.5 degrees Celsius and cooling packaged meals were moved to another functioning refrigerator at time of inspection. Discontinue use of reach-in cooler 2 for storage of potentially hazardous food and monitor the temperature to ensure it returns to 4 degrees Celsius or below. If the temperature does not return to 4 degrees Celsius or below then contact a refrigeration technician.
- 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: corner areas under prep tables in kitchen 2, floor/wall junctions in the dry storage room, and at floor/wall junction in kitchen 4 (not currently in-use).
- 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.
- Quat sanitizer in a spray bottle in kitchen 1 measured too strong; mix to 200ppm following the manufacturer instructions.
- 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.
- Large portions of cheese sauce (60 degrees Celsius) and cooked sliced carrots (52.8 degrees Celsius) observed cooling in kitchen 1 walk-in cooler were removed and divided into smaller portions/shallow pans at time of inspection. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
- 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.
- Remove baked goods from storage in black garbage bags and store in food grade packaging.
- 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.
- Develop detailed cooling after cooking procedures for potentially hazardous food that includes appropriate cooling methods (e.g. small portions, shallow pans, ice wands), and time/temperature timelines and verification.
- 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.