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SUSHI NAMI ROYALE

201 CHAIN LAKE, HALIFAX · Food Establishment

11 inspections

  1. Inspection

    0 infractions

  2. Inspection

    11 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 holes around pipes in the bottom cabinets across from the sushi prep station and in the half wall under 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;
      • Paper towel must be stored in or on dispensers at hand wash sinks to protect the paper towel from contamination and to facilitate proper hand washing practices.
    • 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.
      • Bottom shelves on shelving units must be at least 6 inches off the floor to facilitate cleaning and to protect food from contamination.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the Pepsi reach-in cooler. Contact a service provider to service the Pepsi reach-in cooler so that the ambient air temperature is maintained at 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;
      • Discontinue use of the low-temperature dish washer for sanitizing and manually sanitize in the three-compartment sink using a bleach sanitizer mixed to a concentration of 100ppm.
    • 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 floor under the cooking equipment to remove grease/debris build-up.
    • 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 broken gasket on the tempura prep cooler door.
    • 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: on the floor under the server counter, on the floor next to the ice machine, in the bottom cabinet next to the upright reach-in cooler, and on the floor under the salad cold top prep-cooler/sushi prep 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 (yellowfin tuna, salmon, tilapia) must have the package 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.
      • Time mark potentially hazardous food held at room temperature. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4 degrees Celsius and below 60 degrees Celsius for no more than two hours, before which time they must be used, refrigerated, or frozen.
    • 35(2)(a) A quality assurance system must do all of the following: (a) provide mechanisms to identify specific ingredients or food additives and the amounts used in a food;
      • Obtain pH test strips for sushi rice.
  3. Inspection

    4 infractions

    • 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 was restocked at time of inspection.
    • 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.
      • Chlorine sanitizer was restocked at the low-temperature dish washer at time of inspection.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Measure and record refrigeration and freezer temperatures at least once daily and maintain the logs onsite for review by the Public Health Inspector.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Obtain pH strips for verifying pH of sushi rice.
  4. Inspection

    0 infractions

  5. Inspection

    10 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;
      • Wall by the batter prep station observed to be peeling/chipping. Resurface/repair or install cleanable surface material.
    • 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 at the hand wash sink at the sushi prep station observed empty. Paper towel dispenser was 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;
      • Debris build-up observed on interior surfaces of sushi display coolers and prep coolers. Clean interior surfaces of the coolers.
    • 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 in the follow-up areas: on the floor next to the reach-in cooler across from the sushi prep station, on the floor behind the kitchen prep/sushi prep reach-in coolers, on the floor behind the deep fry prep cooler, on the storage shelf below the propane stove, on the storage shelf below the soiled dish collection area, and on the floor under the rice storage area. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
    • 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.
      • Five boxes of avocados observed stored on the floor in the sushi prep area. Food must be stored in a sanitary manner to protect from contamination. Boxes of avocado were moved to a storage shelf at time of inspection.
    • 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.
      • Raw scallops observed stored above ready-to-eat food in the reach-in cooler across from the sushi prep area. Raw meat/seafood must be store separate or below ready-to-eat food. Scallops moved to another refrigerator at 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.
      • Cleaning and sanitation logs not maintained. Cleaning and sanitation logs must be completed daily/as required and maintained onsite for review by the Public Health Officer.
    • 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. Paper towel dispenser was 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;
      • Debris build-up observed on exterior surfaces of bulk food storage containers. Clean and sanitize bulk food storage containers.
    • 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;
      • Debris build-up observed on exterior surfaces of trash receptacles in the food storage/preparation areas. Clean and sanitize trash receptacles.
  6. Inspection

    0 infractions

  7. Inspection

    2 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;
      • Excessive staining/gashes observed on the surfaces of the sushi prep cutting boards. Excessive staining/gashes indicate that the cutting boards are no longer easily cleanable. Resurface or replace sushi prep cutting boards.
    • 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;
      • Rusty shelf observed next to the low-temperature dish washer; the shelf is no longer easily cleanable and must be resurfaced and painted or replaced.
  8. Inspection

    6 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;
      • Excessive staining/gashes observed on the surfaces of the sushi prep cutting boards. Excessive staining/gashes indicate that the cutting boards are no longer easily cleanable. Resurface or replace sushi prep cutting boards.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the Pepsi reach-in cooler measured 9.5 degrees Celsius. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. All potentially hazardous food was moved to another functioning refrigerator at time of inspection. Contact a refrigeration technician to service the Pepsi reach-in cooler.
    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 were observed in the following areas: on the floor under front server counter, on the counter under the microwave, on the floor under all prep coolers/refrigerators on the prep line, on the bottom shelves of the black storage unit on the back wall, in a box of avocados in the black storage unit, on the shelf under the cooking equipment where the frying pans are stored, on top of the cold top prep cooler across from the propane stove, on the half wall ledge, in the moveable cabinets where the rice cookers are stored in the sushi prep area, on the rusty shelf by the low-temperature dish washer, on top of the low-temperature dish washer, on the floor under the three-compartment sink, on the floor in the electrical room, on the white storage ledge in the back storage area, on the floor throughout the back storage area, on top of bags of tempura batter mix, on the white cutting board on the storage shelf by the receiving door, on the floor in the walk-in cooler, on the bottom shelf of the prep table across from the walk-in cooler, on the floor behind the small chest freezer, on the floor in the hallway near the staff washroom, on the window ledge in the dining room, and on the floor in the storage room under the stairs. All areas/surfaces affected by rodent droppings must be cleaned and sanitized.
    • 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;
      • Rusty shelf observed next to the low-temperature dish washer; the shelf is no longer easily cleanable and must be resurfaced and painted or replaced.
    • 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.
      • Gap observed at the bottom of the back receiving door. Install a pest proof door sweep to prevent entry of pests.
  9. Inspection

    17 infractions

    • 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 were observed in the following areas: on the floor under front server counter, on the counter under the microwave, on the floor under all prep coolers/refrigerators on the prep line, on the bottom shelves of the black storage unit on the back wall, in a box of avocados in the black storage unit, on the shelf under the cooking equipment where the frying pans are stored, on top of the cold top prep cooler across from the propane stove, on the half wall ledge, in the moveable cabinets where the rice cookers are stored in the sushi prep area, on the rusty shelf by the low-temperature dish washer, on top of the low-temperature dish washer, on the floor under the three-compartment sink, on the floor in the electrical room, on the white storage ledge in the back storage area, on the floor throughout the back storage area, on top of bags of tempura batter mix, on the white cutting board on the storage shelf by the receiving door, on the floor in the walk-in cooler, on the bottom shelf of the prep table across from the walk-in cooler, on the floor behind the small chest freezer, on the floor in the hallway near the staff washroom, on the window ledge in the dining room, and on the floor in the storage room under the stairs. All areas/surfaces affected by rodent droppings must be cleaned and sanitized.
    • 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.
      • Opened bags of dry food ingredients on the back storage shelves must be stored in containers with tight fitting lids.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Rotten/mouldy green peppers (12) observed in the walk-in cooler. Green peppers were discarded at time of inspection.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Rodent droppings observed in a box of avocados in the black storage unit on the back wall; several bags of Calrose Shirakiku Rice (40lbs) and tempura batter mix. Avocados (16) were discarded at time of inspection. Discard contaminated bags of rice and tempura batter mix.
    • 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;
      • Paper towel, tin foil, and plastic wrap (use in place of cleaning) observed lining surfaces in the food preparation area. Do not use paper towel, tin foil, plastic wrap in place of cleaning. Routinely clean surfaces when they become soiled.
    • 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;
      • Excessive staining/gashes observed on the surfaces of the sushi prep cutting boards. Excessive staining/gashes indicate that the cutting boards are no longer easily cleanable. Resurface or replace sushi prep cutting boards.
    • 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;
      • Rusty shelf observed next to the low-temperature dish washer; the shelf is no longer easily cleanable and must be resurfaced and painted or replaced.
    • 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.
      • Gap observed at the bottom of the back receiving door. Install a pest proof door sweep to prevent entry 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 paper towel or paper towel dispenser observed at the hand wash sinks in the sushi prep area and the cookline. Paper towel stocked on dispensers at time of inspection. Hand wash sinks must be properly stocked with paper towel in/on dispensers and liquid hand wash soap to facilitate proper hand washing practices.
    • 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;
      • Soiled dishes observed in the hand wash sink across from the cooking equipment. Hand wash sinks must be accessible at all times and only be used for the purposes of hand washing. Soiled dishes 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.
      • No hand soap available at the hand wash sink in the staff washroom. Hand soap is essential for proper hand washing. Stocked hand soap at the hand wash sink in the staff washroom.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the Pepsi reach-in cooler measured 9.5 degrees Celsius. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. All potentially hazardous food was moved to another functioning refrigerator at time of inspection. Contact a refrigeration technician to service the Pepsi reach-in cooler.
    • 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;
      • Detergent and sanitizer at the glass washer were observed hooked up to the incorrect lines. The detergent and sanitizer lines were corrected and the chlorine sanitizer measured 100ppm.
    • 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;
      • Detergent and sanitizer at the low-temperature dish washer were observed hooked up to the incorrect lines. The detergent and sanitizer lines were corrected and the chlorine sanitizer measured 100ppm
    • 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;
      • Food debris observed on interior surfaces of the cold top prep coolers across from the cooking equipment. Clean and sanitize interior surfaces of coolers to remove food debris.
    • 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;
      • Grease/debris build-up observed on the burners of the propane stove, on/in the large propane burner, and on the floor behind the cooking equipment.
    • 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;
      • Grease build-up observed on the ventilation hood above the cooking equipment (above the deep fryers). Clean ventilation hood to remove grease build-up.
  10. Inspection

    0 infractions

  11. Inspection

    7 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;
      • cardboard observed lining the shelves under the microwave, slicer, and bottom shelf under the prep table in the back prep area. Remove cardboard lining shelves as it is not an easily cleanable material.
    • 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.
      • Cutting boards at the sushi stations observed with excessive gashes and staining making them no longer easily cleanable. Resurface or replace sushi station cutting boards.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the Beverage Air reach-in cooler measured 9.0 degrees Celsius. All potentially hazardous food moved to another functioning cooler at time of inspection. Discontinue use of the Beverage Air reach-in cooler until temperatures are maintained at 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;
      • Debris/food build-up observed on the upper portion of the tempura station cold-top reach-in cooler, on the exterior surfaces of garbage cans, on the walls around the tempura/batter is stored, on the exterior surfaces of food storage containers, and on the floor in the walk-in cooler. Clean and sanitize to remove debris/food 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;
      • Rodent droppings observed on the floor next to the ice machine, on the counter behind the front hand wash sink at the sushi counter, in the storage cabinet under the rice cooker cart, on the counter next to the tempura station/server station, and on the cardboard lining the shelf under the back prep table. Areas affected by rodent droppings were cleaned and disinfected at time of inspection.
    • 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 floor by the back receiving door, on the chemical storage shelves, and on the floor upstairs by the dumbwaiter. Clean and disinfect areas affected by rodent droppings.
    • 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.
      • Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labels at time of inspection.