KIBO SUSHI - SPRING GARDEN
1551 SOUTH PARK, HALIFAX · Food Establishment
9 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
5 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install/repair the self-closing mechanism for the staff washroom.
- 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;
- Clean and sanitize the areas identified in the pest control report.
- 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.
- Ensure facility has food contact surface sanitizer available when operational.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Ensure the logs are maintained without fail.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- 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.
- Front door was propped open. Ensure this is closed.
- 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
- The sushi rice with an initial pH greater than 4.6 should be re-acidified with more vinegar solution and re-checked to assure a targeted pH of 4.1 and not exceed 4.6. If the reading is consistently above 4.6, re-evaluation of the recipe as well is re-calibration of the pH meter may be required.
- 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
8 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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
- 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 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Clear coat the entire wooden shelf.
- 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;
- Ensure paper towel dispenser at the staff hand-wash station is refilled.
- 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;
- In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Cloth rags/towels used for cleaning must be kept in containers with sanitizer solution.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Obtain probe thermometer for the facility.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - pH Log - Temperature Log - Cleaning schedule and log
- 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;
- Inspection
0 infractions
- Inspection
2 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;
- Bare wood shelving observed in the kitchen. Clear coat or paint wood (a light colour) so that it is smooth, non-porous, and easily cleanable.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- The pH of each batch of acidified rice that is being stored at room temperature must be verified using an approved method (e.g. pH meter or pH strips) and records of the pH must be maintained onsite for review by the Public Health Officer. Obtain a pH meter or pH strips and maintain pH records for acidified rice.
- 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;
- Inspection
2 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;
- Bare wood shelving observed in the kitchen. Clear coat or paint wood (a light colour) so that it is smooth, non-porous, and easily cleanable.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- The pH of each batch of acidified rice that is being stored at room temperature must be verified using an approved method (e.g. pH meter or pH strips) and records of the pH must be maintained onsite for review by the Public Health Officer. Obtain a pH meter or pH strips and maintain pH records for acidified rice.
- 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;
- Inspection
9 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;
- Bare wood shelving observed in the kitchen. Clear coat or paint wood (a light colour) so that it is smooth, non-porous, and easily cleanable.
- 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;
- Fabric curtain observed at the front dry storage area. Remove fabric curtain as it is not an easily cleanable material.
- 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;
- Soiled utensils observed in the basin of the hand wash sink. Hand wash sinks are to be used for hand washing purposes only. Soiled utensils removed from the hand wash sink at time of inspection.
- 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 paper towel dispenser available at the hand wash sink. A paper towel dispenser must be installed for storing paper towel at the hand wash sink; this allows for proper hand washing practices and for protecting the paper towel from contamination.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Install a self-closing device on the staff washroom door.
- 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 acidified rice observed stored at room temperature in a cooler. Internal temperature of the cooked rice measured 28.8 degrees Celsius; the pH was not verified. The cooked rice was stored at room temperature for more than 2 hours and was discarded at time of inspection.
- 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.
- Opened containers of mayonnaise, kewpie mayonnaise, and spicy mayonnaise observed stored at room temperature. Mayonnaise must be temperature controlled for food safety. Mayonnaise, kewpie mayonnaise and spicy mayonnaise discarded at time of inspection.
- 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
- Bags of rice observed stored directly on the floor in the front dry storage area. Food must be stored at least 6 inches up off the floor to protect from contamination and to facilitate cleaning.
- 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
- The pH of each batch of acidified rice that is being stored at room temperature must be verified using an approved method (e.g. pH meter or pH strips) and records of the pH must be maintained onsite for review by the Public Health Officer. Obtain a pH meter or pH strips and maintain pH records for acidified rice.
- 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;