Skip to content
Loading map…

SOONHAN'S SUSHI

9323 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

SOONHAN'S SUSHI has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 4, 2024. The most recent inspection, on May 5, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 February 12, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 4, 2024. For example: 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENETRAINING PROGRAM.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on May 5, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

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.

4 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required of entire sink and counter area, and overshelf above sinks. Replace shelf covering where deteriorated. Broken tray must be discarded.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required of top of freezer, entire sink and counter area, and overshelf above sinks. Replace shelf covering where deteriorated. Cease practice of leaving utensils inside food containers (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Sushi rice must be hot held > 60C in electric warmer with controls. For time to be used as a food safety control it must be time stamped and discarded after less than or equal to three hours. Operator to time stamp product and discard unused portion within two hours. Haddock being rehydrated must be kept under refrigeration. Product out at room temperature was returned to refrigeration. Fresh salmon (purchased today) was relocated to freezer for raw sushi use after held >= 7 days <= - 20C.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 23(1)(b) - OPERATOR FAILING TO USE FREEZER DESIGNED TO CONTROL TEMPERATURE, HUMIDITY, AIR FLOW, & ANY OTHER CONDITIONS THAT IS LIKELY TO HAVE DETRIMENTAL EFFECT ON FOOD SAFETY.
      • Correct / adjust freezer to be <= -20C. Raw fish to be stored >= 7days at -20C to ensure parasite destruction. Have freezer defrosted and adjusted. Only pre-frozen fish to be used for raw sushi in interim.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENETRAINING PROGRAM.
      • Foodhandler must renew food hygiene course. Obtain a valid certificate for a course acceptable to administrator.

Nearby inspected facilities

Own this business? Add a badge to your website