Sushi Delight Restaurant Limited
215 FOORD, STELLARTON · Food Establishment
7 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 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.
- No food grade sanitizer prepared on site for sanitizing food contact surfaces. Operator provided education regarding the same and the issue has been corrected during the inspection.
- 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
1 infraction
- 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;
- Seal floor threshold between the new food prep and main kitchen transition area. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
- 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
3 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;
- Observed new exposed insulation all around walk-in cooler outer frame. There are openings / gaps between wall to ceiling joints in new washroom construction and wall gap between plywood boards in new food prep area. Properly seal around walk-in cooler frame and wall to ceiling joints with materials that are smooth, non-porous, and easy to clean. Seal floor threshold between the new food prep and main kitchen. 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. 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.In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
- 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;
- Replace material fabric curtains between sushi bar and kitchen with materials that are smooth, non-porous, and easy to clean. Properly seal and complete finishes for pass through window next to kitchen handwashing sink. 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(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;
- Install paper towel and soap in dispensers at the handwashing station in the new prep area. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 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
3 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;
- Observed new exposed insulation all around walk-in cooler outer frame. There are openings / gaps between wall to ceiling joints in new washroom construction and wall gap between plywood boards in new food prep area. Properly seal around walk-in cooler frame and wall to ceiling joints with materials that are smooth, non-porous, and easy to clean. Seal floor threshold between the new food prep and main kitchen. 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. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
- 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;
- Install paper towel and soap in dispensers at the handwashing station in the new prep area. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 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;
- Self-closure to be installed at the new food prep door which opens directly to public washrooms. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition.
- 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
11 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Facility is undergoing renovations and expansion. Submit updated floor plans and specifications for the food establishment. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
- 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;
- Install trimming and finish painting the new food prep area. Properly seal / paint the bare wood in walk-in cooler door threshold. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
- 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;
- Supply the two compartment prep sinks in new food prep area with hot and cold potable running water. 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.
- 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 handwashing sink is required in the new food prep area. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
- 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.
- Install a light in the walk-in cooler. Remove / clear the excess exposed foam insulation throughout walk-in cooler and properly seal. Install faucets in the two compartment sink in new food prep area and connect prep-sinks to plumbing. 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. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities. In accordance with Section 3.3.3 of the NS Food Retail and Food Services Code, you must supply refrigerated storage to ensure all potentially hazardous food is stored at a temperature of 4 degrees Celsius or less.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii have handwashing notices prominently displayed; iv. are conveniently located and accessible to patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and vi. are not accessed through the food handling or food preparation areas.
- 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;
- Tin cans are used throughout restaurant, in cook line, food prep area, to store food in cooler, etc. Stop the use of open tin cans for food handling practices. Use food grade containers to store foods and food ingredients after tin cans have been opened. Bulk goods (4 large bags of flour) were noted open in basement. Store bulk goods in food grade containers with covers after bags have been opened. Minimize direct hand contact with food to protect food from contamination. 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. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Equipment and utensils must handled and store in a sanitary manner to protect food from 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;
- Observed knives stored between back of food prep table and wall. Ice scoop is seating atop ice maker machine. Utensils were noted with handle down in dry bulk goods. These are unsanitary practices. Remove knives, ice scoop, and dry good utensils from these areas. Utensils must be handle and store in a sanitary manner. Recommend mounting magnetic knife holders on the wall. Hold ice scoop in a clean/sanitized container and put through dishwasher daily. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately remove {utensils} from the food storage area. 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. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Equipment and utensils must handled and store in a sanitary manner to protect food from contamination.
- 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;
- Observe ice maker machine with mold growth. Drain ice, clean and sanitize machine, allow to air dry before refilling with ice. There is food debris and grease under cookline. Clean flooring under cookline areas. Develop a cleaning schedule for the facility and equipment. 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. 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.
- 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.
- Cooler directly across from coffee area with display temperature of 7C. Cold hold table (with cut veggies and chicken meat) on prep cooler, located in the middle of the kitchen, measured between 8-11C. Adjust cooler temperature to 4C (40F) and monitor cooler to ensure able to maintain 4.0C (40F) or below. Close the cold hold table to allow the temperature to drop down. Keep cold hold table closed when not in use and the restaurant is not busy. 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
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Personal belongings (jacket and sweater) were noted in the new prep area. Remove personal belongings and any other unrelated items from food prep area.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
1 infraction
- 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;
- The corner by the front handwashing sink is unfinished. There is a crack between the wall tiles that has not been filled in. Properly seal corner by front handwashing sink and crack opening between wall tiles by dishwashing area. 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;