CHA BAA THAI RESTAURANT - Queen Street

1546 QUEEN, HALIFAX · Food Establishment

10 inspections

1. InspectionApr 21, 2026

   0 infractions

2. InspectionApr 20, 2026

   1 infraction

   • 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;
     • Repair the high temperature dishwasher to ensure final rinse cycle reached 180F. Manually wash, rinse and sanitize dishware until repaired.
3. InspectionMar 5, 2026

   1 infraction

   • 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;
     • Repair the high temperature dishwasher to ensure final rinse cycle reached 180F. Manually wash, rinse and sanitize dishware until repaired.
4. InspectionFeb 3, 2026

   2 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;
     • Repair the high temperature dishwasher to ensure final rinse cycle reached 180F. Manually wash, rinse and sanitize dishware until repaired.
   • 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 (cut vegetables and tofu) that are stored at room temperature during lunch rush must be time stamped with the time they were removed from refrigeration.
5. InspectionJan 8, 2026

   4 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;
     • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
   • 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;
     • Clean and sanitize interior of 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;
     • Repair the high temperature dishwasher to ensure final rinse cycle reached 180F. Manually wash, rinse and sanitize dishware until repaired.
   • 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 (cut vegetables and tofu) that are stored at room temperature during lunch rush must be time stamped with the time they were removed from refrigeration.
6. InspectionAug 8, 2025

   0 infractions

7. InspectionJun 26, 2025

   1 infraction

   • 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.
     • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
8. InspectionJun 5, 2025

   4 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;
     • High-temperature dish washer final rinse measured 66.9 degrees Celsius; final rinse temperature must measure 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
   • 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 tape from shelves. Replace strings storing tongs with a non-porous, easily cleanable material.
   • 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 the drain plug that has duct tape along the base for a new, tight fitted plug.
   • 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.
     • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
9. InspectionApr 3, 2024

   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.
     • Observed rodent droppings on the floor in the accessible washroom on the main floor.
10. InspectionNov 29, 2023

    1 infraction

    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.