West End European Market
6516 CHEBUCTO, HALIFAX · Food Establishment
4 inspections
- Inspection
1 infraction
- 47(2)(b) An operator must
(b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
- Label refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours with the time it was prepared to indicate the date by which the food must be consumed.
- 47(2)(b) An operator must
(b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
- Inspection
0 infractions
- Inspection
1 infraction
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Obtain a food establishment permit prior to operating.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Inspection
4 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;
- Paint or clear coat bare wood shelving in the walk-in cooler.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Dining tables available for the public observed in the public area of the food establishment. No public washroom is available. Remove dining tables from the food establishment.
- 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 plugs for the three-compartment sink.
- 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 that can measure hot and cold internal temperatures of food.
- 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;