Ward 5 Neighbourhood Centre
2776 GOTTINGEN, HALIFAX · Food Establishment
3 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(c) the person takes adequate measures to prevent food from being contaminated by hair;
- In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
- 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(c) the person takes adequate measures to prevent food from being contaminated by hair;
- 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.
- Wall gap observed around hose line and around pipe under the handwashing sink in the middle washroom. Ensure to properly seal wall gaps to prevent pest access. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Washroom doors observed opened during inspection. Washrooms are just of to the side of the main kitchen space. Close washroom doors to minimize contamination of kitchen. Keep doors closed when not in use. In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
- 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.
- Stand-up cooler temp measured at 7C during inspection. Temperature adjusted to colder setting on site. Discussed monitoring temperatures to ensure cooler is able to maintained 4C (40F).
- 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.
- Potentially hazardous foods observed seating on the table at room temp. These were relocated to the cooler immediately. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
- 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.
- Equip all refrigeration units with working thermometers. In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- No temperature records for equipment. Records to be kept for 90 days min. In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for refrigeration equipment.
- 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.