WATERFRONT WAREHOUSE
1549 LOWER WATER, HALIFAX · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Several food items in prep cooler across from cook line probed a temperature of approximately 8-11C. Foods discarded during inspection. Ensure prep cooler maintains a temperature of 4C or below at all times.
- 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.
- Inspection
8 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Re-surface rusted shelving units in kitchen so that they are smooth and easily cleanable.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Remove caulking behind three-compartment sink and re-caulk.
- 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;
- Ensure all utensils are washed and sanitized prior to storing.
- 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;
- A deep clean is required of kitchen area. Clean and disinfect all areas affected by rodent droppings.
- 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;
- Ensure dough mixer, including base, is cleaned and sanitized after every use.
- 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;
- Obtain additional spray bottles for sanitizer so that each food preparation area has access to sanitizer.
- 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.
- 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.
- 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.
- Several food items in prep cooler across from cook line probed a temperature of approximately 8-11C. Foods discarded during inspection. Ensure prep cooler maintains a temperature of 4C or below at all times.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
0 infractions
- Inspection
3 infractions
- 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;
- Rodent droppings observed in hard to reach areas along floor/wall junctions. Clean and disinfect all areas affected by rodent droppings.
- 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;
- Sanitizer container at dishwasher is empty with no replacement on-site. Utilize three-compartment sink method for washing/sanitizing dishes until sanitizer container is replaced.
- 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.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
- 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;
- Inspection
0 infractions
- Inspection
9 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 at the middle sink of the three-compartment sink observed empty. Paper towel in a dispenser is required for proper hand washing practices. Paper towel dispenser was restocked 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;
- No easily accessible dedicate hand wash sink available in the market food preparation area. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Dedicate front sink as a hand wash sink and stock with paper towel in a dispenser and liquid hand soap or make a pathway to the hand wash sink in the server area.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Paper towel dispenser at the hand wash sink in the staff washroom observed empty. Restock with paper towel to facilitate proper hand washing practices.
- 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 boards observed stored on the rusty storage shelf next to the three-compartment sink observed with excessive gashes/staining making them no longer easily cleanable. Replace worn cutting boards.
- 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.
- Rusty storage shelves observed next to and across from the three-compartment sink. Surfaces in a food establishment must allow adequate cleaning and sanitizing. Repair or replace rusty storage shelves.
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Food handler observed blowing into their disposable glove to put it on prior to handling food. Blowing into a glove contaminates the glove and hands. Disposable glove was discarded and the food handler was instructed to wash their hands prior to putting on a new set of gloves.
- 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;
- Chlorine sanitizer bucket at the low-temperature dish washer observed empty while it was in-use. Chlorine sanitizer was restocked at time of inspection and measured 100ppm.
- 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;
- Glass washer in the main bar measured 0ppm chlorine sanitizer. Discontinue use of the glass washer and contact the dish washer technician. Chlorine sanitizer must measured 100ppm.
- 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.
- Refrigeration/freezer temperature logs not maintained. Refrigeration/freezer temperature logs must be completed at least once daily and maintained onsite for review by 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;