Sushi Jet Express
540 SOUTHGATE, BEDFORD · Food Establishment
4 inspections
- Inspection
0 infractions
- 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.
- Fill all holes/gaps observed around electrical and plumbing to prevent entry and movement of pests; fill holes in the wall in the side storage area outside the kitchen and near the customer washrooms.
- 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;
- 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Resurface or replace cutting boards observed with excessive gashes and staining as they are no longer easily cleanable.
- 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;
- Clean interior surfaces of the cold top prep coolers to remove excessive food debris, ear bud, packet of pills, hair elastic, and sharpie marker.
- 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 following areas affected by rodent droppings: storage shelf below the rice cooker prep table, at floor/wall junctions in the dish washing area, the floor in the staff washroom, the floor in the dry storage area/under the shelves, the floor in the electrical room, the floor under the two-compartment sink/hand wash sink, floor/wall junctions in the sushi prep area, and the counter under the pop dispensing unit.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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.
- Do not store food or food contact packaging in the staff washroom; remove containers of canola oil.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Store opened packages of food ingredients in suitably covered containers to prevent access to pests.
- 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
9 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.
- Fill all holes/gaps observed around electrical and plumbing to prevent entry and movement of pests; fill holes in the wall in the side storage area outside the kitchen and near the customer washrooms.
- 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;
- 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Resurface or replace cutting boards observed with excessive gashes and staining as they are no longer easily cleanable.
- 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.
- Discontinue using the new high-temperature dish washer (Models: H60-ST) for sanitizing dishes as it does not meet Section 4.1.3 of the Nova Scotia Food Retail and Food Services Code. Temporarily use the high-temperature dish washer (Models: H60-ST) for washing and rinsing and then sanitize in the two-compartment sink using quaternary ammonium sanitizer mixed to a concentration of 200ppm. Once the high-temperature dish washer (Models: H60-ST) is removed, then single-use disposable take-out containers and utensils must be used for customer food service, and dishes used for food preparation in the kitchen must be washed, rinsed, and sanitized in the two-compartment sink. Install an approved commercial dish washer that meets Section 4.1.3 of the Nova Scotia Food Retail and Food Services Code.
- 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;
- Clean interior surfaces of the cold top prep coolers to remove excessive food debris, ear bud, packet of pills, hair elastic, and sharpie marker.
- 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 following areas affected by rodent droppings: storage shelf below the rice cooker prep table, at floor/wall junctions in the dish washing area, the floor in the staff washroom, the floor in the dry storage area/under the shelves, the floor in the electrical room, the floor under the two-compartment sink/hand wash sink, floor/wall junctions in the sushi prep area, and the counter under the pop dispensing unit.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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.
- Do not store food or food contact packaging in the staff washroom; remove containers of canola oil.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Store opened packages of food ingredients in suitably covered containers to prevent access to pests.
- 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
18 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;
- Paint all bare wood shelves so that they are smooth, non-porous, and easily cleanable; remove cardboard/paper towel lining storage shelves.
- 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;
- Repair or replace damaged flooring near the kitchen entrance, in the walk-in cooler, and in front of/under the deep fryers.
- 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.
- Fill all holes/gaps observed around electrical and plumbing to prevent entry and movement of pests; fill holes in the wall in the side storage area outside the kitchen and near the customer washrooms.
- 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. stock paper towel on the dispenser at the kitchen hand wash sinks.
- 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;
- 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. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Resurface or replace cutting boards observed with excessive gashes and staining as they are no longer easily cleanable.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Resurface or replace rusty storage shelf observed below the rice cook prep table at the kitchen entrance.
- 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.
- Discontinue using the high-temperature dish washer that is currently not hooked up to appropriate chemicals and is not running a rinse cycle; replace high-temperature dish washer. Until the high-temperature dish washer has been replaced, all kitchen dishware and utensils used for preparing and cooking food must be manually washed, rinsing, and sanitized in the two-compartment sink. Single-use disposable take-out containers and utensils must be used for customer food service.
- 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;
- Clean interior surfaces of the cold top prep coolers to remove excessive food debris, ear bud, packet of pills, hair elastic, and sharpie marker.
- 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;
- Clean and sanitize the exterior surfaces of food storage containers to remove debris build-up; clean the floor in the walk-in cooler to remove food/debris build-up; clean surfaces/floor around the cooking equipment to remove grease build-up; clean the ceiling fan in the staff washroom to remove debris build-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;
- Clean and sanitize the following areas affected by rodent droppings: storage shelf below the rice cooker prep table, at floor/wall junctions in the dish washing area, the floor in the staff washroom, the floor in the dry storage area/under the shelves, the floor in the electrical room, the floor under the two-compartment sink/hand wash sink, floor/wall junctions in the sushi prep area, and the counter under the pop dispensing unit.
- 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.
- Potentially hazardous food must be held hot at 60 degrees Celsius. Reheat soup base to an internal temperature of 74 degrees Celsius and hot hold at 60 degrees Celsius.
- 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
- Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
- 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.
- Discontinue storing in-use food utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then cleaned and sanitized every 4 hours.
- 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 must be stored at least 6 inches off the floor to protect from contamination and to facilitate cleaning of the floor; remove onions from the floor in the walk-in cooler.
- 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.
- Reduced-oxygen packaged (ROP) fish must have the packaged punctured or remove the fish from the package for thawing under refrigeration.
- 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.
- Do not store food or food contact packaging in the staff washroom; remove containers of canola oil.
- 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be
(a) transferred to clean, suitably covered containers or be sealed and securely closed; and
- Store opened packages of food ingredients in suitably covered containers to prevent access to pests.
- 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;