WESTCLIFFE GROCERY AND LUNCH
3089 OXFORD, HALIFAX · Food Establishment
5 inspections
- Inspection
0 infractions
- Inspection
5 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;
- Clean floors under the cookline to remove grease/debris build-up.
- 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 cabinet under the hand wash sink to remove rodent droppings.
- 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.
- Canned soup with added chicken must be reheated to an internal temperature of 74 degrees Celsius and then hot held at 60 degrees Celsius. Leftovers must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours of less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Cool foods in small portions, shallow pans, or using a commercial ice wands for liquids.
- 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 with the ability to measure hot and cold internal temperatures of food.
- 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 and freezer temperatures must be measured and recorded at least once daily and logs must be available onsite for review by the Public Health Inspector.
- 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
1 infraction
- 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;
- Observed debris on the drink racks in the fridge. Clean racks. Observed some wired shelving to have some rust spots. Replace or paint wired shelving so it is easy to clean. Observed debris on the shelves behind the counter. Clean shelves.
- 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;
- 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.
- In accordance with Section 4.3.1 of the NS Food Retail and Food Services Code, you must immediately treat the presence of pests by inspecting and discarding any adulterated food. Observed rodent droppings on the floor and on some shelves. Thoroughly clean and sanitize areas where mouse droppings are seen.
- 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.