Skip to content
Loading map…

SUSHI NAMI ROYALE

827 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

SUSHI NAMI ROYALE has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 21, 2025. The most recent inspection, on September 28, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 8 times across 2 separate inspections, most recently on September 28, 2026. 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;

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 6 times across 2 separate inspections, most recently on September 28, 2026. For example: 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.

  • 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 once on November 21, 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;

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 24, 2025. For example: 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.

  • 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 once on November 21, 2025. For example: 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.

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.

4 inspections

  1. Inspection

    6 infractions

    • 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 grease build up on the range hood, and behind and beneath the deep fryers and ovens.
    • 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 heavily soiled flour bins, flour bin shelving, and the floor beneath the flour bin shelves.
    • 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;
      • Drain, clean, and sanitize the ice machine.
    • 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;
      • The deep fryers are soiled with food debris. Clean the deep fryers.
    • 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 and food packaging in the staff washroom.
    • 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 in the walk-in refrigerator must be organized to minimize the potential of cross contamination in accordance with the NS Food Retail and Food Services Code section 3.5.1 Microbial Contamination: d. Food shall be protected from cross-contamination by separating raw foods during storage, processing, preparation, holding, and display from ready-to-eat foods. i. Ready-to-eat foods and raw fruits and vegetables under refrigerated storage must not be stored below raw meat, poultry, and fish products.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.
      • Obtain pH strips or a pH meter to verify that the pH of the acidified rice used for sushi meets the required standards of 4.2.
  4. Inspection

    11 infractions

    • 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;
      • Adjust all shelving so that the bottom shelve is at least 6 inches off the floor; this facilitates cleaning of the floor and protects food from contamination.
    • 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 a paper towel dispenser at the hand wash sink in the kitchen. Paper towel dispensers protect paper towel from contamination and facilitate proper hand washing practices.
    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Remove all storage from the staff washroom so that is useable; food, drinks, food contact packaging, and food equipment can not be stored in the 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;
      • Ice cream scoop observed with chips/missing pieces of the coating was discarded at time of inspection.
    • 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.
      • Remove the bare wood makeshift shelf in the walk-in cooler, the styrofoam under the deli slicer, and the tin foil lining the shelves.
    • 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 following surfaces to remove food/grease/general filth build-up: floor/wall junctions throughout the kitchen and sushi prep area, interior surfaces of the two-compartment sink, on top of the grease trap, surfaces of cooking equipment, on storage shelves under the food prep tables in the kitchen, the deli slicer, interior surfaces of prep coolers, and on the wall in the sushi prep area.
    • 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;
      • Employ a commercial dish washer technician to repair the detergent line on the low-temperature dish washer and properly hook up detergent, rinse aid, and sanitizer; obtain a sanitizer for the low-temperature dish washer.
    • 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;
      • Obtain plugs for the two-compartment sink.
    • 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 using ice machine; clean and sanitize the interior surfaces of the ice machine to remove black debris build-up.
    • 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; move boxes of produce in the walk-in cooler to appropriate shelves and move bag of flour stored on the floor under the hand wash sink to a clean covered container.
    • 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.
      • Obtain pH strips or a pH meter to verify that the pH of the acidified rice used for sushi meets the required standards of 4.2.

Nearby inspected facilities

Own this business? Add a badge to your website