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Cheelin Korean BBQ AYCE

264 BEDFORD, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Cheelin Korean BBQ AYCE has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 19, 2023. The most recent inspection, on September 17, 2026, recorded 1 infraction.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 48 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 22 times across 4 separate inspections, most recently on September 8, 2026. For example: 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 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 9 times across 4 separate inspections, most recently on September 8, 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.

  • 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 8 times across 5 separate inspections, most recently on September 17, 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.

  • 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 4 times across 2 separate inspections, most recently on September 3, 2026. 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;

  • 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 2 times across 2 separate inspections, most recently on September 3, 2026. For example: 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.

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

    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.
      • Repair damaged door sweep to prevent pest entry to the kitchen.
  2. Inspection

    5 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.
      • Repair damaged door sweep to prevent pest entry to the kitchen.
    • 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;
      • Clean and sanitize the bins for holding flour. If caked on flour cannot be removed from scoops and bins, discard these items. Clean beneath the dry storage racks in the dry storage room.
    • 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;
      • Thoroughly clean the floor beneath the table and hand washing station behind the bar/cash register. Clean and sanitize the shelves beneath the counter at the bar/cash register. A build up of rodent droppings has been noted in these areas.
    • 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.
      • Discard any food items that are labelled "refrigerate after opening" that have been stored at room temperature.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • The permit expired in October of 2024. Renew the permit as soon as possible.
  3. Inspection

    19 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.
      • Do not prop the receiving door open. If this door must be kept open for ventilation, then a tight fitting screen door must be installed. Insects and rodents noted throughout the facility.
    • 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;
      • Stock the hand washing stations in the washrooms with pump soap and paper towels.
    • 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;
      • The kitchen hand washing stations must be stocked with a supply of pump hand soap and paper towels.
    • 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;
      • Clean and sanitize all door handles to refrigerators and freezers, doors, and other high traffic surfaces.
    • 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;
      • Clean and sanitize the countertops in the food preparation area. Remove cardboard from the shelving area. Cardboard is not a food contact surface. To prepare a food contact surface sanitizer, mix 1/2tsp (2.5ml) household unscented chlorine bleach with 1 litre of water. Use this as a ratio to prepare a bucket and rag to sanitize, or place this mixture in a labelled spray bottle. Apply the sanitizer and allow 1 minute before wiping.
    • 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;
      • Clean and sanitize the door and door handle to the walk in refrigerator. Thoroughly clean and sanitize the interior of the walk in refrigerator.
    • 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;
      • Clean and sanitize the floor beside, beneath, and behind the main cooking line. Remove the deteriorating cardboard from the floor. Remove the heavily soiled cardboard box in use as a table from beside the stove. Remove the rodent corpse from between the stoves. Remove the food debris from the floor in this area.
    • 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;
      • Clean food and other spills from the floors between, beneath, and behind the rows of deep freezers.
    • 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;
      • Clean the floor beneath the dishwashing area. Remove deteriorating cardboard from the floors in this area. Clean walls that have been soiled with splashes, spider webs, and soot.
    • 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;
      • Clean the flour storage area. Clean and sanitize the bins for holding flour. If caked on flour cannot be removed from scoops and bins, discard these items.
    • 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;
      • Clean the vent hood.
    • 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;
      • Clean the washrooms downstairs.
    • 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;
      • The mechanical dishwasher does not have a supply of sanitizer. Replace the sanitizer, ensure that the dishwasher is providing the correct concentration of sanitizer, and wash all soiled dishware.
    • 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;
      • During the attempted re-opening inspection on the 3rd of September, a colony of cockroaches was found in a heavily soiled cardboard box being used as a table on the main cooking line. The operator has already been instructed to remove this box. This box is pest harbourage. A sludge of decaying, rancid meat juice was found on the floor during the attempted re-opening inspection. This sludge contained dozens of live maggots. These areas must be cleaned and sanitized to mitigate these health hazards.
    • 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.
      • Discard any food items that are labelled "refrigerate after opening" that have been stored at room temperature.
    • 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.
      • Discard the bin of processed chicken thighs, quarter chickens, and shrimp that has been sitting at room temperature for roughly twenty hours. Discard the bin containing several whole chickens that have been sitting at room temperature for roughly twenty hours.
    • 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.
      • Discard the temperature abused eggs from the main cooking line.
    • 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.
      • Do not store potatoes, onions, or sacks of flour on the floor. These items must be stored at or above 15cm from the floor. Discard any food items that have been contaminated by rodents.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • The permit expired in October of 2024. Renew the permit as soon as possible.
  4. Inspection

    21 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.
      • Do not prop the receiving door open. If this door must be kept open for ventilation, then a tight fitting screen door must be installed. Insects and rodents noted throughout the facility.
    • 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.
      • Remove the excessive amount of garbage from the inside of the restaurant and dispose of it properly. Remove the excessive amount of garbage on the exterior of the building piled by the kitchen receiving doorway. This garbage both attracts and provides harbourage for the variety of pests noted at this location.
    • 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;
      • Stock the hand washing stations in the washrooms with pump soap and paper towels.
    • 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;
      • The kitchen hand washing stations must be stocked with a supply of pump hand soap and paper towels.
    • 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.
      • At least one staff member per shift must have a valid food safety training certificate.
    • 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;
      • Clean and sanitize all door handles to refrigerators and freezers, doors, and other high traffic surfaces.
    • 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;
      • Clean and sanitize the countertops in the food preparation area. Remove cardboard from the shelving area. Cardboard is not a food contact surface. To prepare a food contact surface sanitizer, mix 1/2tsp (2.5ml) household unscented chlorine bleach with 1 litre of water. Use this as a ratio to prepare a bucket and rag to sanitize, or place this mixture in a labelled spray bottle. Apply the sanitizer and allow 1 minute before wiping.
    • 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;
      • Clean and sanitize the door and door handle to the walk in refrigerator. Thoroughly clean and sanitize the interior of the walk in refrigerator.
    • 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;
      • Clean and sanitize the floor beside, beneath, and behind the main cooking line. Remove the deteriorating cardboard from the floor. Remove the heavily soiled cardboard box in use as a table from beside the stove. Remove the rodent corpse from between the stoves. Remove the food debris from the floor in this area.
    • 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;
      • Clean food and other spills from the floors between, beneath, and behind the rows of deep freezers.
    • 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;
      • Clean the floor beneath the dishwashing area. Remove deteriorating cardboard from the floors in this area. Clean walls that have been soiled with splashes, spider webs, and soot.
    • 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;
      • Clean the flour storage area. Clean and sanitize the bins for holding flour. If caked on flour cannot be removed from scoops and bins, discard these items.
    • 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;
      • Clean the vent hood.
    • 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;
      • Clean the washrooms downstairs.
    • 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;
      • The mechanical dishwasher does not have a supply of sanitizer. Replace the sanitizer, ensure that the dishwasher is providing the correct concentration of sanitizer, and wash all soiled dishware.
    • 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.
      • Do not store rice at room temperature. Rice must be kept at 60 Celsius or greater, or 4 Celsius or lower. Temperature abused rice discarded.
    • 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.
      • Discard any food items that are labelled "refrigerate after opening" that have been stored at room temperature.
    • 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.
      • Discard the bin of processed chicken thighs, quarter chickens, and shrimp that has been sitting at room temperature for roughly twenty hours. Discard the bin containing several whole chickens that have been sitting at room temperature for roughly twenty hours.
    • 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.
      • Discard the temperature abused eggs from the main cooking line.
    • 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.
      • Do not store potatoes, onions, or sacks of flour on the floor. These items must be stored at or above 15cm from the floor. Discard any food items that have been contaminated by rodents.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • The permit expired in October of 2024. Renew the permit as soon as possible.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair.
    • 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
  7. Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Ensure back room lighting fixtures are working properly.
  9. Inspection

    0 infractions

  10. Inspection

    0 infractions

  11. Inspection

    1 infraction

    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • In accordance with Section 82(1) of the Health Protection Act, you must apply for a Food Establishment permit

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