Chettinad Aroma Kitchen

5640 SPRING GARDEN, HALIFAX · Food Establishment

1 inspection

1. InspectionJun 17, 2026

   13 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.
     • Ensure dirty utensils are not stored with clean ones.
   • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
     • Ensure food handlers wash their hands as frequently as required to prevent cross contamination.
   • 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 food handler other than the operator must obtain a a food hygiene training program approved by the department.
   • 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 surfaces/equipment with food debris build-up.
   • 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 surfaces contaminated by pest droppings.
   • 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.
     • 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.
   • 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.
   • 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.
     • Food handling must be only conducted in designated food handling areas.
   • 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: - Cleaning schedule - Temperature logs
   • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
     • Ensure food storage inside the walk-in cooler is in accordance with the best practices for food storage.
   • 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be (a) transferred to clean, suitably covered containers or be sealed and securely closed; and
     • Ensure secure storage is available for food packaging materials and takeout containers to prevent pest contamination.
   • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
     • Ensure the food establishment permit is posted in a conspicuous location in the food establishment.
   • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
     • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: - Do not prepare or handler food outside of the designated food handling area.