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ChungChun Hotdog

1569 DRESDEN, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

ChungChun Hotdog has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 30, 2024. The most recent inspection, on February 3, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 5 separate inspections, most recently on December 15, 2025. 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 4 times across 4 separate inspections, most recently on April 2, 2025. 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.

  • 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 2, 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;

  • 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 once on January 30, 2024. For example: 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;

  • 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 January 30, 2024. 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.

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

    0 infractions

  2. Inspection

    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;
      • The manual dishwasher was not providing detergent or sanitizer during operation. It is critical that the supply of chemicals for the dishwasher are regularly checked and that the dishwasher is functioning correctly. The detergent supply was replenished during the inspection. The sanitizer was not dispensing during the inspection. Repair the sanitizer dispenser. Until this is complete, dishware must be manually sanitized. To prepare a sanitizer sink for submerging dishware, mix 2.5ml (1/2tsp) household, unscented chlorine bleach with each litre of water in the sink. Dishware must remain in the sanitizer solution for two minutes.
  3. Inspection

    0 infractions

  4. Inspection

    5 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;
      • The dedicated handwashing sink requires a supply of hand soap.
    • 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 was not dispensing any supply chemicals. The dishwasher requires at a minimum a supply of detergent and sanitizer to properly wash and sanitize dishware.
    • 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 dust and grease build-up on the range 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 rodent droppings throughout the basement food storage area.
    • 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 food items including deep fried chicken, deep fried pork, and sliced vegetables cannot be stored at room temperature. Potentially hazardous foods must be temperature controlled. Potentially hazardous food items in the hot holding unit must be at or above 60 Celsius.
  5. Inspection

    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.
      • The operator has not developed a method of temperature controlling noodles. Noodles must be either prepared fresh and served, hot held at 60 Celsius, or refrigerated at 4 Celsius or lower.
  6. Inspection

    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;
      • The mechanical dishwasher did not have a supply of detergent or sanitizer at the time of the inspection. Dishware must be manually cleaned and sanitized until the mechanical dishwasher is demonstrated to provide detergent and an adequate concentration of sanitizer. The mechanical dishwasher must be regularly checked to insure that a supply of chemicals is available for appropriate dishwashing.
    • 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.
      • Unless indicated through independent laboratory verification, potentially hazardous food items such as noodles and shaved carrots must be either made to order, hot held at 60 Celsius or greater, or refrigerated.
  7. Inspection

    0 infractions

  8. Inspection

    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;
      • The mechanical dishwasher did not have a supply of sanitizer, the attached bottle was empty. Do not use the mechanical dishwasher until the sanitizer is replaced and the dishwasher is demonstrated to supply an adequate amount of sanitizer during the rinse cycle.
  9. Inspection

    4 infractions

    • 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.
      • In accordance with Section 2.15 Toilet Facilities and Dressing Areas a. ii. Washroom facilities must be available for the public. The number and construction of washrooms shall be determined in accordance with the Nova Scotia Building Code. c. vi. access to the washroom should not be through the food handling or food preparation areas. An exemption to the above is available for restaurants that do not have seating. Either make available a public washroom that is not accessed through the food preparation area, or remove the customer seating.
    • 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 did not have a supply of sanitizer, the attached bottle was empty. Do not use the mechanical dishwasher until the sanitizer is replaced and the dishwasher is demonstrated to supply an adequate amount of sanitizer during the rinse cycle.
    • 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 the rodent droppings on the stairwell to the basement and the rodent droppings throughout the basement.
    • 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.
      • Sauces that are labelled "refrigerate after opening" must be refrigerated after the package has been opened. This includes re-packaged single servings.

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