WASABI HOUSE RESTAURANT LTD.
6403 QUINPOOL, HALIFAX · Food Establishment
6 inspections
- 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;
- Observed cardboard lining the floor in the area around the stove. Buckets oil and batter were placed on the cardboard. Cardboard was removed at the time of inspection as it is an absorbent and not easily cleanable material.
- 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.
- Both front doors and back door were observed left open during the inspection. Doors must be kept closed at all times to prevent entry by pests.
- 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.
- Bleach sanitizer in spray bottle measured 0ppm chlorine. A fresh sanitizer solution measuring 100 ppm chlorine was prepared at the time of inspection. Mix 1/2 tsp unscented concentrated household bleach per litre of water to prepare 100 ppm chlorine sanitizer. A fresh solution must be prepared everyday.
- 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.
- A container observed in a bucket with soya sauce. A clean utensil/container must be used every time or the container must be stored separately in a clean receptacle. Container must not be left dipped in the sauce.
- 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 all cooling equipment.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- Food establishment permit that was posted on site was expired. Replace with valid food establishment permit.
- 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
1 infraction
- 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.
- Back door was observed left open during the inspection. Screen door must be closed or the door must be kept closed at all times to prevent entry by pests. A gap was observed at the same door. Gap must be filled to prevent entry by pests.
- 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.
- Inspection
8 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.
- Back door was observed left open during the inspection. Screen door must be closed or the door must be kept closed at all times to prevent entry by pests. A gap was observed at the same door. Gap must be filled to prevent entry by 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;
- A jug of water observed in the handwashing station at front. Handwashing station 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;
- Single-use paper towels not provided in dispensers in washrooms. Handwashing sinks in washrooms must be equipped with single-use paper towels in dispensers/holders.
- 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.
- Shelving at the front counter have unfinished/chipped paint. Repair/paint the shelves so that it is smooth, non porous, and easily cleanable.
- 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.
- Two prep tables in the kitchen have rusty bottom shelves. Repair or replace rusty shelves so that they are smooth, non-porous, and easily cleanable.
- 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;
- Mould growth observed inside the ice machine. Discard ice and clean the machines according to manufacturer's instructions. Ice machine must be cleaned regularly.
- 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.
- A container observed in a bucket with soya sauce. Staff mentioned they mix/stir the sauce with that container. A clean utensil/container must be used every time. Container must not be left dipped in the sauce.
- 8(2) A permit must be posted in a conspicuous location in the food establishment.
- The permit posted in the facility was expired. Replace with a valid permit.
- 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.
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 infractions
- 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.
- Dishwasher was dispensing 0ppm Chlorine at the time of the inspection. Use a manual sanitizing step and obtain a dishwasher sanitizer.
- 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.
- In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
- 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.