DAYAN SUSHI
381 MAIN, KENTVILLE · Food Establishment
5 inspections
- Inspection
2 infractions
- 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.
- Cooked Tempura observed at room temperature less than 2 hours - moved to fridge Rice measured 53*C. Rice warmer not plugged in. Rice reheated.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Better separation required of personal items. Remove items not associated with the food establishment.
- 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
0 infractions
- Inspection
3 infractions
- 27(a) 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:
(a) the person is clean and sanitary and shows good personal hygiene;
- Observed food handler wearing gloves rinsing hands in dishwashing sink. Gloves are not to be washed and must be changed regularly. Proper handwashing must take place before placing new gloves on. Use dedicated handwash sink.
- 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.
- Fridge measured 6.7*C (food probed). Perishable food in fridge overnight discarded. Perishable food placed in fridge this morning (less than 2 hours) moved to other fridge. Fridge temperature adjusted. Do not use fridge until it can maintain 4*C or less. Obtain thermometer.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Better organization required. Remove items not associated with the food establishment. Better separation required for personal food/items.
- 27(a) 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:
(a) the person is clean and sanitary and shows good personal hygiene;
- Inspection
0 infractions
- Inspection
3 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;
- Handwash sink blocked during the inspection. Ensure nothing is placed inside the handwash sink. This sink is to be dedicated for handwashing only.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Light levels in the freezer storage room too low. A flashlight was required to inspect this area. Lighting levels must be a minimum 110 lux (at a distance of 89 cm(3 ft.) above the floor) in dry food storage areas.
- 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
- Personal food items must not be stored amongst food for the establishment. Obtain a dedicated fridge/freezer for personal food items or remove them from the establishment.
- 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;