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TOKYOROLL

1598 ARGYLE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

TOKYOROLL has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on March 19, 2024. The most recent inspection, on March 19, 2024, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene.

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.

  • 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 2 times on March 19, 2024. 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on March 19, 2024. For example: 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.

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.

1 inspection

  1. Inspection

    3 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;
      • 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. A hand basin provided with: 1. hot and cold running water from a potable water supply, 2. soap in a dispenser, 3. a method of hand drying that uses single service products, such as sufficient single service towels in a dispenser, or other drying apparatus that is approved by the regulatory authority, and 4. a sign which explains proper hand washing procedures.
    • 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (a) the person is clean and sanitary and shows good personal hygiene;
      • A thorough hand washing includes vigorously rubbing together the surfaces of the lathered hands and exposed arms for at least 20 seconds followed by a thorough rinsing with warm clean water in a dedicated hand wash station.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: The Permit Holder(s) shall conduct the Food Establishment in accordance with the following provisions: The Health Protection Act and Food Safety Regulations, as amended from time to time and Any standard, code or guideline adopted by the Department, as amended from time to time, which includes but is not limited to the following: Nova Scotia Food Retail and Food Services Code

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