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SUSHI JET DIM SUM FUND

3471 DUTCH VILLAGE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

SUSHI JET DIM SUM FUND has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 19, 2024. The most recent inspection, on January 8, 2026, found no infractions.

3 of 10 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: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 12 times across 6 separate inspections, most recently on November 28, 2024. For example: 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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 10 times across 6 separate inspections, most recently on December 11, 2025. For example: 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;

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on December 11, 2025. For example: 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;

  • 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 once on March 19, 2024. For example: 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 21, 2024. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

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.

10 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 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 sinks must be accessible at all times and be used for no other purpose other than hand washing; remove bowl of chicken from thawing in the hand wash sink.
    • 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;
      • Repair faucet at the hand wash sink across from the cookline.
    • 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;
      • Replace plugs for the two-compartment sink.
  3. Inspection

    0 infractions

  4. Inspection

    3 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.
      • Hole observed in the wall by the bottom of the window in the soup/salad prep room. Fill hole to prevent entry and movement of pests.
    • 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;
      • Low-temperature dish washer measured 12.5ppm chlorine sanitizer. Chlorine sanitizer must measure 100ppm. Discontinue use of low-temperature dish washer for sanitizing and manually sanitize in the sink.
    • 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;
      • Rodent droppings observed on the window ledge in the soup/salad prep room and at the floor/wall junctions in the staff washroom. Clean and sanitize areas affected by rodent droppings.
  5. 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.
      • Hole observed in the wall by the bottom of the window in the soup/salad prep room. Fill hole to prevent entry and movement of pests.
    • 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;
      • Meat in a bowl observed thawing in the hand wash sink across from the cookline. Hand wash sinks must only be used for hand washing and be accessible at all times. Bowl of meat removed from the hand wash sink at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser in the staff washroom observed empty. Dispenser restocked with paper towel at time of inspection.
    • 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;
      • Low-temperature dish washer measured 12.5ppm chlorine sanitizer. Chlorine sanitizer must measure 100ppm. Discontinue use of low-temperature dish washer for sanitizing and manually sanitize in the sink.
    • 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;
      • Rodent droppings observed on the window ledge in the soup/salad prep room and at the floor/wall junctions in the staff washroom. Clean and sanitize areas affected by rodent droppings.
  6. Inspection

    1 infraction

    • 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 entrance door observed propped open. Keep doors closed when not in active use to prevent entry of pests.
  7. Inspection

    0 infractions

  8. Inspection

    4 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.
      • Holes observed in the corners of the walls in the customer washroom and in the back storage room. Fill holes to prevent entry and movement of pests.
    • 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;
      • Chlorine dispensing hose for the low-temperature dish washer is broken. Service call to replace the dispensing hose has been made. Dishes must be sanitized in the two-compartment sink using an approved food grade sanitizer.
    • 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;
      • Dust build-up observed on the ventilation above the sushi prep area. Clean ventilation above to sushi prep area to remove dust and protect food from contamination.
    • 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;
      • Rodent droppings observed on the window ledge in the back storage room. Clean and sanitize window ledge.
  9. 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.
      • Holes observed in the corners of the walls in the customer washroom and in the back storage room. Fill holes to prevent entry and movement of pests.
    • 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;
      • Chlorine dispensing hose for the low-temperature dish washer is broken. Service call to replace the dispensing hose has been made. Dishes must be sanitized in the two-compartment sink using an approved food grade sanitizer.
    • 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;
      • Dust build-up observed on the ventilation above the sushi prep area. Clean ventilation above to sushi prep area to remove dust and protect food from contamination.
    • 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;
      • Rodent droppings observed on the window ledge in the back storage room. Clean and sanitize window ledge.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired February 22, 2024. Renew permit within the next 5 business days.
  10. Inspection

    10 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Gas burners and cookware observed in the dining room for cooking dumplings. This area is not appropriate for food handling as there is no accessible hand wash sink. Gas burners and cookware removed from the dining room at time of inspection.
    • 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.
      • Side door observed propped open. Doors must be kept closed when not in use to prevent entry of pests. Side door closed at time of inspection.
    • 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.
      • Holes observed in the corners of the walls in the customer washroom and in the back storage room. Fill holes to prevent entry and movement of pests.
    • 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 hand wash soap available at the sushi prep area hand wash sink. Hand wash soap restocked at the sushi prep area hand wash sink at time of inspection. Hand wash sinks must be properly stocked to allow for proper hand washing practices.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • No hand wash soap available at the hand wash sink in the staff washroom. Hand wash soap restocked at time of inspection.
    • 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;
      • Chlorine dispensing hose for the low-temperature dish washer is broken. Service call to replace the dispensing hose has been made. Dishes must be sanitized in the two-compartment sink using an approved food grade sanitizer.
    • 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;
      • Dust build-up observed on the ventilation above the sushi prep area. Clean ventilation above to sushi prep area to remove dust and protect food from contamination.
    • 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;
      • Rodent droppings observed on the window ledge in the back storage room. Clean and sanitize window ledge.
    • 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.
      • Box of eggs (13 dozen) observed stored at room temperature. Operator stated they had been stored at room temperature since last night. Potentially hazardous food must be temperature controlled at 4 degrees Celsius or below. Box of eggs discarded at time of inspection.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired February 22, 2024. Renew permit within the next 5 business days.

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