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JUKAI JAPANESE & THAI(Kings Wharf)

49 KINGS WHARF PLACE, DARTMOUTH · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 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 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional. Fix the doors on two fridges.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • At least one trained staff with the valid certificate is present during business hours.
    • 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. More frequent cleaning of kitchen floor and hoods is required.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 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 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Fix the dishwasher or switching it to the low-temp mode using proper sanitizers; use the 3-compartment sink method for dishwashing until it is fixed.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Send more staff for food hygiene training to ensure at least one certified person is present.