Skip to content
Loading map…

Chai Samosa

793 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

Chai Samosa has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 24, 2025. The most recent inspection, on March 24, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 once on April 24, 2025. 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;

  • 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 once on April 24, 2025. For example: 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 24, 2025. For example: 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.

  • 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 April 24, 2025. For example: 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.

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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    4 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;
      • No paper towels available in the facility. Employee said they are using napkins or cloth towels to dry hands. Cloth towels must not be used to dry hands as they can spread bacteria. Only single use paper towels must be used. All handwashing sinks must be equipped with single use paper towels in dispensers at all times to allow proper handwashing practices.
    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • Staff washroom was locked and not in use. Employee mentioned the staff washroom has some issue in the lock and locks itself and its been locked for a week now. In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public. Repair the lock for the staff washroom door so that the washroom is available for use by employees.
    • 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.
      • Employee was using a cleaner in spray bottle as a food contact sanitizer. There was another spray bottle in the kitchen which employee said is just water. This spray bottle was labelled as bleach. Bleach sanitizer in spray bottle measured 100 ppm. Educated employee on how to prepare a bleach sanitizer in a spray bottle and directed to use bleach sanitizer on food contact surfaces going forward and not to use cleaner on food contact surfaces. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
    • 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 cleaning equipment.

Nearby inspected facilities

Own this business? Add a badge to your website