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Jukai Japanese & Thai

1715 BARRINGTON, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Jukai Japanese & Thai has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 27, 2025. The most recent inspection, on September 9, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 25 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 10 times across 5 separate inspections, most recently on August 20, 2026. For example: 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;

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 4 separate inspections, most recently on August 20, 2026. For example: 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;

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on July 16, 2026. For example: 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;

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on August 20, 2026. For example: 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;

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example: 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.

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    6 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;
      • In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Opened can of mini corn found in fridge, once can is open food must be stored in plastic/ glass or stainless containers only.
    • 27(d) 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: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Staff not changing gloves and washing hands as often as needed.
    • 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. Large amount of grease and food debris on floor, shelving, walls, fridges (inside and outside)
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. No surface sanitizer onsite at time of inspection. Test strips required to determine the strength of any chemical used as the sanitizing agent when manual dishwashing and/or surface sanitization.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Post up to date permit.
  3. Inspection

    11 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;
      • Cleaning required around two and three compartment sinks (mold growth observed at time of inspection)
    • 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;
      • In accordance with Section 2.3 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. Basement floor needs to be resurfaced or replaced.
    • 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 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 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;
      • Do not block off access to handwashing sinks. They must be accessible at all times. Soap required at handwashing sinks.
    • 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. Sweet potatoes and avocados stored on basement floor at time of inspection.
    • 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Opened can of mini corn found in fridge, once can is open food must be stored in plastic/ glass or stainless containers only.
    • 27(d) 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: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Staff not changing gloves and washing hands as often as needed.
    • 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. Large amount of grease and food debris on floor, shelving, walls, fridges (inside and outside)
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. No surface sanitizer onsite at time of inspection. Test strips required to determine the strength of any chemical used as the sanitizing agent when manual dishwashing and/or surface sanitization.
    • 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.
      • In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Post up to date permit.
  4. Inspection

    0 infractions

  5. Inspection

    2 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 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. 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.
    • 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: Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. Fill holes throughout facility, ensure all floor to wall joints are sealed properly. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Increase visits of pest control company (twice a month) Send a copy of the last three months of pest control reports for review.
  6. Inspection

    6 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.
      • In accordance with Section 3.3.1 of the Nova Scotia Food Services and Food Retail Code, you must store frozen foods at a temperature of -18 degrees Celsius or less. In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
    • 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 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. 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.
    • 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 facilities must be located to allow convenient use by food handlers in the food preparation area and be always accessible for the use of workers. They can not be used for purposes other than handwashing. They must be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers. Do not block off access to handwashing sinks, ensure sinks are equip with paper towel at all times.
    • 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. More shelving required, remove milk crates from kitchen area and basement area and provide adequate shelving that is 6" off the floor to allow cleaning.
    • 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.
    • 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: Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. Fill holes throughout facility, ensure all floor to wall joints are sealed properly. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Increase visits of pest control company (twice a month) Send a copy of the last three months of pest control reports for review.
  7. Inspection

    0 infractions

  8. Inspection

    5 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;
      • 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. Handwash facilities must be located to allow convenient use by food handlers in the food preparation area and be always accessible for the use of workers. They can not be used for purposes other than handwashing. They must be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers and be equipped to provide hot and cold, or pre-mixed warm, running water.
    • 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 in downstairs storage area. Move items from main kitchen area to downstairs storage area.
    • 27(d) 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: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Staff observed touching cell phone and then washing hands (only when prompted to) without removing gloves. Another staff observed touching nose and face then starting to handle food without changing gloves and washing hands.
    • 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 facility. Under equipment, inside and outside of all refrigeration units, handwashing sinks, three compartment sink, area by dishwasher, basement storage area etc.
    • 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.
      • Send a list of all suppliers.

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