Sushi Nami Royale
159 HECTOR, DARTMOUTH · Food Establishment
6 inspections
- Inspection
0 infractions
- Inspection
8 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;
- Bottom shelf of a stainless steel counter near the stove observed rusty. It is no longer easily cleanable. Resurface or replace the shelf/counter so that it is smooth, non permeable and easily cleanable.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Fix the leak in the toilet in staff washroom.
- 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;
- Fridge number 10 measured at 10 degrees Celsius. Potentially Hazardous Food Items stored in this fridge were moved to other functional fridges. Repair the fridge so that it maintains a temperature of 4 degrees Celsius or below. Discontinue use of this fridge until it is able to maintain a temperature of 4 degrees Celsius or below.
- 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 the ceiling vent and area around the vent in dishwashing room.
- 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 bottom shelf in back storage area across the walk in cooler. Clean and sanitize areas affected by rodent droppings.
- 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.
- Fridge number 10 measured at 10 degrees Celsius. Potentially Hazardous Food Items stored in this fridge were moved to other functional fridges. 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
- 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.
- Ice cream buckets left uncovered in the freezer by front handwashing sink. 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.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: 1. pH logs for sushi rice. 2. Temperature logs for all fridges and freezers.
- 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
0 infractions
- Inspection
9 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;
- Observed a bowl in the handwashing sink which was removed by staff member in the beginning of inspection. Handwashing sink must be dedicated for handwashing only.
- 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;
- Paper towel dispenser in staff washroom was out of paper towel. All Handwashing sinks must be equipped with single use paper towels in dispensers at all times.
- 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.
- Glasswasher not dispensing sanitizer at the time of inspection. All glassware must be sanitized manually or in the mechanical dishwasher in the kitchen, until the glasswasher gets fixed.
- 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.
- Three Cutting boards in the kitchen have deep cuts and are discoloured. Cutting boards must be resurfaced or replaced to prevent contamination of food.
- 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.
- Rusty shelf observed below the stainless steel prep counter next to the stove. Repair or replace rusty shelf so that it is smooth, non-porous, and 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.
- Solutions in spray bottles did not test for any sanitizer. Bleach sanitizer in spray bottles prepared at the 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;
- Grime buildup observed in the cleaning sink and on floor near the cleaning sink & around the hot water tank. Above noted areas must be cleaned.
- 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 bottom shelf in back storage area across the walk in cooler. Bins of rice were stored on this shelf. This area was cleaned and sanitized at the time of inspection.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for cooling equipment.
- 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;
- Inspection
0 infractions
- Inspection
3 infractions
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
- Food handler unable to provide proof of food hygiene certification. At least one food handler must have valid food hygiene training certification and be able to provide proof to the Public Health Officer.
- 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;
- Dirt buildup observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturer's instructions
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- The permit posted on-site was expired. Replace with the valid permit.
- 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.