SUSHI SHIGE JAPANESE RESTAURANT
5688 ALMON, HALIFAX · Food Establishment
4 inspections
- Inspection
2 infractions
- 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 strips for verifying the pH of the sushi rice.
- 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.
- Refrigeration temperatures and sushi rice pH logs must be maintained and available for review by the Public Health Inspector.
- 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;
- Inspection
0 infractions
- Inspection
2 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;
- Install a paper towel dispenser at the front hand wash sink. Paper towel dispensers protect paper towel from contamination.
- 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.
- Refrigeration and freezer temperature logs not maintained. Temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
- 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