Yeah Yeahs Pizza
2983 OXFORD, HALIFAX · Food Establishment
11 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 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.
- Observed a fridge not maintaining a temp of 4C or lower. Repair fridge it can maintain a temp of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain a temp of 4C or lower.
- 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.
- Observed hazardous foods being stored in the fridge that was not maintaining a temp of 4C or lower. Foods were moved to a fridge that was maintaining a temp of 4C or lower.
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Observed permit to be expired. Renew permit.
- 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.
- Inspection
0 infractions
- Inspection
2 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.
- Observed rodent droppings on the floor under the 2 compartment sink. Thoroughly clean area where rodent droppings are seen. Observed a hole in the wall below 2 compartment sink. Repair wall.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Observed salad fridge not maintaining a temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower.
- 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
2 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.
- Observed rodent droppings on the floor under the 2 compartment sink. Thoroughly clean area where rodent droppings are seen. Observed a hole in the wall below 2 compartment sink. Repair wall.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Observed salad fridge not maintaining a temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower.
- 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
6 infractions
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Observed three holes in the floor near the pizza oven. Repair/plug holes.
- 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.
- Observed rodent droppings on the floor under the 2 compartment sink. Thoroughly clean area where rodent droppings are seen. Observed a hole in the wall below 2 compartment sink. Repair wall.
- 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;
- Observed no hand soap at the hand wash station. Soap was provided at this time.
- 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to
(a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
- Observed salad fridge not maintaining a temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower.
- 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;
- Observed debris on the lower wooden shelves next to the hand wash station. Clean shelves.
- 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.
- Observed pizza dough at room temperature. After proofing pizza dough must be refrigerated until cooking because it is a potentially hazardous food. Place pizza dough in the fridge after proofing.
- 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- Observed small fridge not maintaining temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain the proper temperature.
- 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.
- Inspection
1 infraction
- 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.
- Observed small fridge not maintaining temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain the proper temperature.
- 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.
- Inspection
3 infractions
- 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.
- Observed small fridge not maintaining temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain the proper temperature.
- 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.
- Observed hazardous foods being held above 4C. Staff member moved these hazardous food items to a fridge that was maintaining the temperature of 4C or lower at this time.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Observed permit not being posted in a conspicuous location. Post permit in a conspicuous location in the food establishment.
- 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.
- Inspection
0 infractions