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CHINA VILLAGE RESTAURANT

1065 CENTRAL, GREENWOOD · Food Establishment

Official record from Nova Scotia →

Inspection summary

CHINA VILLAGE RESTAURANT has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since August 20, 2025. The most recent inspection, on October 8, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 6 separate inspections, most recently on October 8, 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 6 times across 6 separate inspections, most recently on December 17, 2025. For example: 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.

  • 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 4 times across 4 separate inspections, most recently on October 8, 2026. For example: 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.

  • 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 October 8, 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;

  • 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 October 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;

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.

9 inspections

  1. 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;
      • Paper towel dispenser required at the front waitress station handwash sink.
    • 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;
      • Cleaning required in the following areas: Walk-in cooler fan guards. Surfaces in the prep cooler adjacent to the Wok. Shelving requires resurfacing (clean, sand, paint) as it is rusting/flaking. Ventilation canopy (scheduled for next week). Ceiling vents throughout the kitchen.
    • 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.
      • Raw meat noted above ready to eat foods in fridge. Ensure raw meat is always stored on lower shelves in fridges. Raw meat drippings (now frozen) noted in large deep freezer. Clean surfaces and ensure food is placed in properly sealed containers or packaging.
    • 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.
      • Several plastic containers used to store food noted to have cracks and missing pieces. Go through all plastic containers and discard if cracked or broken.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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.
      • Operator must ensure meals prepared for individuals with declared allergies are made using safe ingredients, protected from cross-contamination, and prepared separately where required.
  4. Inspection

    1 infraction

    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Provide easily cleanable platforms to keep sauces and packaging off of the floor. Provide 2-3" depth large pans for rapid cooling of cooked foods made in advance. Operator must keep all food off floor of walk-in cooler >= 6 inches (15cm). Provide additional platform and / or shelving that is cleanable.
  5. Inspection

    1 infraction

    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Acquire test strips for chlorine sanitizer monitoring of dishwasher. Maintain daily records for chlorine concentrations and temperatures of dishwasher. Provide easily cleanable platforms to keep sauces and packaging off of the floor. Provide 2-3" depth large pans for rapid cooling of cooked foods (not for immediate service).
  6. Inspection

    2 infractions

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Provide 2-3" shallow pans for rapid cooling purposes only.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Provide plumbers work report on ice machine drains to certify work. Obtain cleanable platforms (to keep) sauces and packaging off floor. Acquire test strips for chlorine sanitizer monitoring of dishwasher. Maintain daily records for chlorine concentrations and temperatures of dishwasher. Replace battery in paper towel dispenser. Provide easily cleanable platforms to keep sauces and packaging off of the floor.
  7. Inspection

    3 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Owner to provide more refrigeration and correct methods. Provide additional large refrigeration unit to store all foods properly off of the floor and have adequate refrigeration to perform proper rapid cooling methods.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Provide 2-3" shallow pans for rapid cooling purposes only.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Have ice machine drains corrected to be indirect connection and comply with plumbing code and local plumbing authority. Provide plumbers certified work report on ice drains (work completed). Obtain cleanable platforms (to keep) sauces and packaging off floor. Acquire test strips for chlorine sanitizer monitoring of dishwasher.
  8. Inspection

    3 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cease practice of leaving potentially hazardous foods out for extended time. Food left out were voluntarily discarded during inspection. . Return foods to fridge promptly when not in use. Perform rapid cooling methods for foods cooked in advance. Foods improperly cooling had methods changed and returned to refrigeration during inspection. Owner to provide more refrigeration and correct methods.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Cease use of cardboard on racks. Cover, label and date all prepared foods. Cease use of meat / poultry chopping block for produce (corrected during inspection). Add more ice to store foods in ice on buffet table and <= 4c / 40F (corrected during inspection).
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Provide PCO detailed reports to inspector. Have iced machine drains corrected to be indirect connection and comply with plumbing code and local plumbing authority. Improve lighting over cook line to > = 540 Lux (shielded or shatterproof). Obtain cleanable platforms (to keep) sauces and packaging off floor. Acquire test strips for chlorine sanitizer monitoring of dishwasher.
  9. Inspection

    3 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cease practice of leaving potentially hazardous foods out for extended time. Foods improperly cooled or left out were voluntarily discarded. Return foods to fridge when not in use. Meet rapid cooling curve for pre-cooked foods being rapid cooled. 60C to 20C in <= 2hours; then 20C to 4C in <=next 4 hours.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE HANDLED OR STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Trade cans once opened must have leftover portions transferred to food grade container and labelled and dated (corrected). Do not store food on floor or under sinks (corrected). Do not store raw foods above produce or Ready to Eat foods. Clean walk-in cooler and cook's fridge. Cease use of cardboard on racks. Cover, label and date all prepared foods. Obtain covered paper towel dispenser.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL, & MICROBIOLOGICAL CONTAMINATION OF FOOD, EQUIPMENT, OR OTHER FACILITIES.
      • Have pest control operator remove bait stations from food establishment. Use only mechanical or physical methods for monitoring. Perform clean up of pest debris. Provide PCO reports to inspector. Have iced machine drains corrected to be indirect connection and comply with plumbing code and local plumbing authority. Improve lighting over cook line to > = 540 Lux (shielded or shatterproof). Obtain cleanable platforms (to keep) sauces and packaging off floor.

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