Sushi Bay Japanese Cuisine
450 LAHAVE, BRIDGEWATER · Food Establishment
8 inspections
- Inspection
0 infractions
- 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.
- Please ensure that all refrigeration (4*C) / freezer (-18*C) temperatures are monitored and maintained so that perishable foods are kept at a safe temperature and remove food from any refrigeration units that are not maintaining the proper temperature.
- 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.
- Please ensure that all raw meat, fish and poultry is thawed properly while refrigerated or using a food safe method. Raw meat is never to be left on the counter to thaw.
- 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
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 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 chlorine sanitizer (bleach) is prepared to a concentration of 100 to 200 ppm. Use test strips to verify the concentration of the sanitizer.
- 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.
- All raw fish, poultry and meat is to be stored in sealed containers or plastic bags at the bottom of refrigeration units so that juices (blood) don't drip and contaminate other foods.
- 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.
- Inspection
0 infractions
- Inspection
4 infractions
- 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.
- In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food. Ensure the staff washroom has a minimum light intensity of 220 lux and the front preparation area has a minimum light intensity of 540 lux.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Ensure all handwashing sinks are equipped with paper towel in a dispenser. Handwashing sinks are to be used only for handwashing purposes and must remain unobstructed 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. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately relocate food items so they are not stored under sinks. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
- 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
- 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.