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Coastal Curry

1576 SALTYARD, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Coastal Curry has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 17, 2025. The most recent inspection, on October 2, 2026, recorded 8 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Handwashing and staff hygiene.

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.

  • 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 2 times on October 2, 2026. For example: 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;

  • 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 once on October 2, 2026. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 2, 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 once on October 2, 2026. For example: 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.

  • 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 2, 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.

2 inspections

  1. Inspection

    8 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Ceilings must constructed of finishes which are smooth, impermeable, and washable. Repair peeling paint on ceiling.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Hot and cold water must be provided at the handwashing station, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Repair cold water tap at handwashing station.
    • 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;
      • Handwash facilities must be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices (such as paper towel in a dispenser). Paper towel replaced in paper towel dispenser at time of inspection.
    • 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.
      • Ensure there is always a certified food handler on site. Provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Repair high temperature mechanical dishwasher. Mechanical dishwashing machines employing water temperature as a means of sanitizing tableware, utensils, and equipment must ensure that dishware is exposed to clean rinse water for at least 10 seconds, at a temperature (measured at the manifold) of: 82°C (179°F). Monitor temperature of sanitizing cycle for high temperature mechanical dishwasher daily and keep record. Wash, rinse and sanitize equipment in 2 compartment sink until mechanical dishwasher has been repaired. When relying on the manual method for washing and sanitizing, the operator shall use the following procedure. 1. dishes must be thoroughly scraped clean of gross foreign materials and food scraps; 2. washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 45°C (113°F) 3. rinsed in the first compartment sink in clean potable water maintained at a temperature of not less than 45°C (113° F); 4. sanitized in the second compartment sink by immersion in one of the following methods: for at for at least two minutes in a chlorine solution of 100 to 200 mg/L available chlorine at a temperature of not less than 45°C (113°F).
    • 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;
      • Ensure food contact surface sanitizer is prepared daily at 100ppm chlorine. Label food contact surface sanitizer bottle and include mixing instructions for 100ppm chlorine solution.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • All heating and cooling equipment must have a functioning thermometer. Ensure thermometers placed in refrigeration units.
    • 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.
      • Maintain records that demonstrate your Quality Assurance (Management) System, including the following: maintain temperature logs for hot holding and cold holding.
  2. Inspection

    0 infractions

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