Yilan Noodle Restaurant
1335 BARRINGTON, HALIFAX · Food Establishment
15 inspections
- Inspection
3 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- General organizing required, kids toys, bikes, etc in front area of restaurant. Children entered kitchen area at time of inspection. Children are not permitted in preparation area.
- 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 soap or paper towel at handwashing sink.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required throughout kitchen, under equipment, shelving, stairs etc.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
1 infraction
- 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;
- 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. No handwashing sink in kitchen. You can not use the two compartment sink as a handwashing sink. Install handwashing sink in kitchen area.
- 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;
- Inspection
5 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Properly repair all damaged flooring.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. Light covers required in food prep area.
- 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;
- 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. No handwashing sink in kitchen. You can not use the two compartment sink as a handwashing sink. Install handwashing sink in kitchen area.
- 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.
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. More shelving required throughout kitchen. Organizing required of all equipment, items in kitchen prep area.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required throughout kitchen area. What appears to be mold growth on back of two compartment sink backsplash must be removed.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
1 infraction
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Fill in holes throughout kitchen area to prevent entrance of rodents.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
5 infractions
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Fill in holes throughout kitchen area to prevent entrance of rodents.
- 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;
- In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Repair damaged floor by dishwasher, remove mats covering damaged flooring.
- 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;
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. Education required for staff in regards to cross-contamination. Staff member wiped down a cutting board and table covered in raw meat, then processed to use same cloth on other areas of the kitchen. No food grade sanitizer onsite at time of inspection. Education on proper food grade sanitizer with staff, bleach and water mixture of 1tsp of bleach per 1L of water required.
- 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;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
- 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;
- In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.
- 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(a) that the risk of contaminating the food is minimized;
- Inspection
0 infractions
- Inspection
0 infractions
- 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;
- In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Cleaning and sanitizing required throughout kitchen.
- 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
1 infraction
- 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.
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Dishwasher must be functioning properly or a three compartment sink must be installed.
- 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.
- Inspection
1 infraction
- 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.
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Dishwasher must be functioning properly or a three compartment sink must be installed.
- 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.
- 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.
- 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. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator.
- 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.
- In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Dishwasher must be functioning properly or a three compartment sink must be installed.
- 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
0 infractions
- Inspection
1 infraction
- 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;
- In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
- 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;