Let's Ko Restaurant Inc.
30 DAMASCUS, BEDFORD · Food Establishment
17 inspections
- Inspection
1 infraction
- 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.
- Fix the lights in the staff washroom.
- 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.
- Inspection
17 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;
- Improper storage of high risk food with medium risk food.
- 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;
- A hand basin provided with 1. hot and cold running water from a potable water supply, 2. soap in a dispenser, 3. a method of hand drying that uses single service products, such as sufficient single service towels in a dispenser, or other drying apparatus that is approved by the regulatory authority, and 4. a sign that explains proper handwashing procedures.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public.
- 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;
- During the inspection, one of the food handler was rinsing the hand with gloves. Improper hand washing observed. Gloves must be changed regularly, and food handlers are required to wash their hands properly prior to donning gloves
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Dedicated handwash station must be used for hand washing only.
- 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.
- Facility must dismantle, clean and sanitize sushi rice machine regularly.
- 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;
- All reusable glassware must be cleaned and sanitized using the chemical dishwasher at 100ppm.
- 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;
- Facility must clean and sanitize the mold build-up on the faucets of the hand wash station in the back kitchen. Facility must keep the hand wash station and nearby area clean.
- 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)(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;
- Visible food debris and dirt build up observed inside the refrigeration units and on the handles. Clean and sanitize the units.
- 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;
- Facility must discard any food products contaminated with pest droppings.
- 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;
- Clean and sanitize the area with pest droppings.
- 29(2)(c) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(c) the effectiveness of the program is monitored;
- Facility must keep logs of daily, weekly and monthly cleaning.
- 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.
- Food Contact Sanitizer (Multi Quat) must be at 200ppm concentration.
- 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.
- All sauces made with ingredients that require refrigeration must be stored at 4C or below. Sauces observed at room temperature was discarded.
- 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.
- 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 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
- 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
1 infraction
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. All kitchen staff that comes in contact with food, must have an approved food safety training and certificate. All kitchen staff who handle or come into contact with food are required to complete approved food safety training and maintain a valid certification.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- Inspection
4 infractions
- 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;
- Packaging must not be stored in food-grade containers. Packaging materials (brown bags) were discarded due to contamination from pest droppings.
- 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;
- Scoop handles must not be stored directly in food containers.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. All kitchen staff that comes in contact with food, must have an approved food safety training and certificate. All kitchen staff who handle or come into contact with food are required to complete approved food safety training and maintain a valid certification.
- 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;
- Floors must be cleaned due to pest droppings observed, including droppings on food-grade bins.
- 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;
- Inspection
5 infractions
- 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;
- Scoop handles must not be stored directly in food containers.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. All kitchen staff that comes in contact with food, must have an approved food safety training and certificate. All kitchen staff who handle or come into contact with food are required to complete approved food safety training and maintain a valid certification.
- 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;
- Floors must be cleaned due to pest droppings observed, including droppings on food-grade bins.
- 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.
- Replace the door sweep to eliminate the gap at the door.
- 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;
- Packaging must not be stored in food-grade containers. Packaging materials (brown bags) were discarded due to contamination from pest droppings.
- 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;
- Inspection
8 infractions
- 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;
- Scoop handles must not be stored directly in food containers.
- 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;
- Food items such as onions must not be stored on the floor and must be kept at least 6 inches off the ground.
- 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;
- Grease fryers must be drained and cleaned due to contamination.
- 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;
- Packaging must not be stored in food-grade containers. Packaging materials (brown bags) were discarded due to contamination from pest droppings.
- 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.
- Replace the door sweep to eliminate the gap at the door.
- 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;
- Dishwasher must be refilled with chemicals and detergent to maintain 100 ppm chlorine sanitizer and properly clean dishware. Facility must switch to take-out service until the dishwasher is properly set up.
- 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;
- Floors must be cleaned due to pest droppings observed, including droppings on food-grade bins.
- 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
- In accordance with Section 6.1 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically. All kitchen staff that comes in contact with food, must have an approved food safety training and certificate. All kitchen staff who handle or come into contact with food are required to complete approved food safety training and maintain a valid certification.
- 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;
- Inspection
0 infractions
- Inspection
5 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.
- A licensed pest control company must conduct a thorough inspection of the facility, and a copy of the pest control report must be provided to the inspector.
- 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 4.2.3 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. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). The rice machine must be cleaned and sanitized at least every two 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;
- The dishwasher requires maintenance, as the chlorine sanitizer concentration was measured at 0 ppm at the time of inspection. The unit must be repaired to ensure a minimum of 100 ppm chlorine is achieved.
- 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;
- The facility was closed on October 30th, 2025 under a Health Protection Act Order due to extensive contamination from mouse droppings observed throughout the facility on various surfaces. A thorough cleaning and sanitizing of all surfaces is required, including floors, shelving units, equipment, utensils, and any other food contact or non-food contact surfaces.
- 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 a cleaning schedule is in placed and approved by inspector.
- 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
1 infraction
- 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.
- Food preparation must be conducted indoors in the designated space. Do not prepare food in the parking lot.
- 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.
- 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;
- A mechanical glass dishwasher using a chlorine sanitizer is required to meet the following perameters:100ppm. Dishwasher requires maintenance to ensure proper chemical sanitizing. Manual sanitizing of equipment and dishware is required until the dishwasher fixed.
- 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;
- 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;
- A mechanical glass dishwasher using a chlorine sanitizer is required to meet the following perameters:100ppm. Dishwasher requires maintenance to ensure proper chemical sanitizing. Manual sanitizing of equipment and dishware is required until the dishwasher fixed.
- 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;
- Inspection
2 infractions
- 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;
- A mechanical glass dishwasher using a chlorine sanitizer is required to meet the following perameters:100ppm. Dishwasher requires maintenance to ensure proper chemical sanitizing. Manual sanitizing of equipment and dishware is required until the dishwasher fixed.
- 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;
- Clean and sanitize all areas affected by mice. Cleaning required of the dry storage area. All fridge and freezers must be moved to be able to clean mice droppings behind units.
- 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;
- Inspection
8 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. Operator must ensure all holes in the facility are stuffed with steel wool and are resurfaced with approved materials.
- 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.
- Operator must ensure pest control receipts are kept on site for inspector to review.
- 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;
- Hand wash station was blocked during inspection. Operator must ensure the hand wash station is accessible for the use of workers at all times and not be used for purposes other than handwashing.
- 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;
- A mechanical glass dishwasher using a chlorine sanitizer is required to meet the following perameters:100ppm. Dishwasher requires maintenance to ensure proper chemical sanitizing. Manual sanitizing of equipment and dishware is required until the dishwasher fixed.
- 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. Operator must thoroughly clean the whole kitchen. Sticky surfaces must be cleaned daily and not cleaned once a week.
- 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;
- Clean and sanitize all areas affected by mice. The facility has a large amount of mice droppings all over food grade containers, plates, shelving units, floor surfaces and preparation tables.
- 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, fish that is intended to be consumed raw, raw-marinated, or partially cooked must be frozen either to temperature of -20C (-4F) or below for 7 days; or to a temperature of -35C (-31F) or below for 15 hours in a blast freezer either from the supplier and delivered frozen or at the Food Establishment. Fish that is intended to be consumed raw and has not met this requirement cannot be served in this manner.
- 47(1)(a) An operator must ensure that all food in the food establishment is
(a) labelled and identified as being from a source that is subject to inspection; or
- Operator must show meat receipts to inspector.
- 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
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.
- In accordance with section 3.3.1 of the Nova Scotia Food Services and Food Retail Code, fish that is intended to be consumed raw, raw-marinated, or partially cooked must be frozen either to temperature of -20C (-4F) or below for 7 days; or to a temperature of -35C (-31F) or below for 15 hours in a blast freezer either from the supplier and delivered frozen or at the Food Establishment. Fish that is intended to be consumed raw and has not met this requirement cannot be served in this manner.
- 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: 1. Maintain temperature logs for equipment used to freeze fish for parasite destruction 2. Maintain record of dates that fish is frozen for parasite destruction 3. Label fish in freezer unit for parasite destruction with dates
- 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
5 infractions
- 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;
- A mechanical glass dishwasher using a chlorine sanitizer is required to meet the following perameters:100ppm. Dishwasher requires maintenance to ensure proper chemical sanitizing. Manual sanitizing of equipment and dishware is required until the dishwasher fixed. Operator must keep sufficient chemical supplies on site at all times.
- 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.
- 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, fish that is intended to be consumed raw, raw-marinated, or partially cooked must be frozen either to temperature of -20C (-4F) or below for 7 days; or to a temperature of -35C (-31F) or below for 15 hours in a blast freezer either from the supplier and delivered frozen or at the Food Establishment. Fish that is intended to be consumed raw and has not met this requirement cannot be served in this manner.
- 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: 1. Maintain temperature logs for equipment used to freeze fish for parasite destruction 2. Maintain record of dates that fish is frozen for parasite destruction 3. Label fish in freezer unit for parasite destruction with dates
- 94 No person shall hinder or obstruct the Administrator or an inspector in the performance of that person's duties, provide the Administrator or an inspector with false information or refuse to provide the Administrator or an inspector with information required for the purpose of this Part and the regulations.
- Owner/ Operator obstructed an inspector in the performance of duties during a compliance inspection. Owner/operator must allow the inspector to complete their duties as appointed under the Health Protection Act and the Food Safety Regulations.
- 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;