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Cha Baa Thai Restaurant, B.L. Ltd.

26 CRANE LAKE, BEECHVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

Cha Baa Thai Restaurant, B.L. Ltd. has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 29, 2023. The most recent inspection, on July 6, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 11 times across 6 separate inspections, most recently on June 22, 2026. For example: 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.

  • 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 6 times across 4 separate inspections, most recently on June 22, 2026. For example: 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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 5 times across 4 separate inspections, most recently on June 22, 2026. For example: 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.

  • 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 once on June 9, 2026. For example: 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.

  • 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 December 2, 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;

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.

11 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 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 the following holes/gaps to prevent the entry of pests: in the wall above the electrical room door, around the plumbing in the dish pit, around the plumbing under the hand wash sink in the dish pit, in the wall behind the wok station, around the plumbing in the customer washrooms, and in the beam/ceiling above the clean dish storage shelves. Remove styrofoam from underneath the dryer in the dry storage room.
    • 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.
      • Replace cutting boards observed with excessive gashes and staining.
    • 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: floor/wall junctions in the kitchen/dry storage room/front server area, inside the cabinets underneath the hand wash sinks, on the bottom storage shelves in the dry storage room, and in the clean utensil storage containers (corrected at time of inspection).
    • 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.
      • Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. The foods must be marked with the time at which they were removed from temperature control. Create a time marking system for broths/sauces stored at room temperature during service.
  3. Inspection

    6 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 the following holes/gaps to prevent the entry of pests: in the wall above the electrical room door, around the plumbing in the dish pit, around the plumbing under the hand wash sink in the dish pit, in the wall behind the wok station, around the plumbing in the customer washrooms, and in the beam/ceiling above the clean dish storage shelves. Remove styrofoam from underneath the dryer in the dry storage room.
    • 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.
      • Replace cutting boards observed with excessive gashes and staining.
    • 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.
      • Restock detergent at the high-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;
      • Store mops/brooms on hooks so that they can dry between uses and prevent build-up of debris on the floor where they are stored. Clean and sanitize the back upper portion of the cold top prep 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;
      • Clean and sanitize the following areas affected by rodent droppings: floor/wall junctions in the kitchen/dry storage room/front server area, inside the cabinets underneath the hand wash sinks, on the bottom storage shelves in the dry storage room, and in the clean utensil storage containers (corrected at time of inspection).
    • 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.
      • Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. The foods must be marked with the time at which they were removed from temperature control. Create a time marking system for broths/sauces stored at room temperature during service.
  4. Inspection

    0 infractions

  5. 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.
      • Install pest proof barriers between the walls and the walk-in freezer to prevent entry and movement of pests.
  6. Inspection

    4 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.
      • Install pest proof barriers between the walls and the walk-in freezer to prevent entry and movement of pests.
    • 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 shelves in the dry storage room and on the floor by the ice machine.
    • 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.
      • Cooked chicken measuring an internal temperature of 40.1 degrees Celsius observed stored in the prep cooler was moved to the walk-in cooler to cool properly at time of inspection. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer that can measure hot and cold internal temperatures of food.
  7. Inspection

    0 infractions

  8. Inspection

    2 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.
      • Install pest proof door sweep on the door to the dry storage room and the side door by the walk-in freezer.
    • 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;
      • A few rodent droppings observed on the floor under the dry storage shelves in the dry storage room and on the floor in the mechanical room. Clean and sanitize surfaces contaminated by rodent droppings.
  9. Inspection

    0 infractions

  10. Inspection

    9 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;
      • Paper towel dispenser at the hand wash sink by the cookline observed empty and was restocked at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser at the hand wash sink in the staff washroom observed empty. Paper towel dispenser restocked at time of inspection.
    • 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;
      • Remove cardboard underneath the deep fryer on the cookline. Cardboard is not an easily cleanable material and harbours grease and debris.
    • 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 right corner of the receiving door. Install door sweep/guard to prevent entry and movement of pests.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No food handler onsite with valid food hygiene training certification. At least one food handler with valid food hygiene training certification must be onsite during operation.
    • 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 build-up observed at the backs of the cold top prep coolers. Clean and sanitize 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 on the floor next to the walk-in freezer, at floor/wall junctions in the dry storage room and in the staff washroom, on the floor by the ice machine, on the floor under the server utensil storage counter, and on the floor in the mechanical rooms. Clean and sanitize areas affected by rodents.
    • 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.
      • Chemical spray bottle at the two-compartment sink observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
    • 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.
      • Hot and sour soup and coconut soup observed stored at room temperature on the cookline. Potentially hazardous food must be temperature controlled. Hot and sour soup and coconut soup reheated to 74 degrees Celsius and must be hot held at 60 degrees Celsius.
  11. Inspection

    1 infraction

    • 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.
      • Chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles labelled at time of inspection.

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