D & H NOODLE SHOP
3570 DUTCH VILLAGE, HALIFAX · Food Establishment
11 inspections
- Inspection
3 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.
- Entrance doors must be kept closed unless is active use to prevent entrance of pests; keep screen door closed for air flow.
- 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 storage shelves below prep tables to remove 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 floor/wall junctions behind chest freezer/steamer.
- 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.
- Inspection
0 infractions
- Inspection
7 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;
- Cutting board/rice cooker/kettle removed from blocking the hand wash sink at time of inspection. Hand wash sinks must be accessible at all times to facilitate proper hand washing practices.
- 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;
- Cutting board/rice cooker/kettle removed from blocking the hand wash sink at time of inspection.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Repair leak in the water line to the toilet in the washroom.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Staff table and seating removed from the food preparation area/dish washing area at time of inspection. Personal items/staff area must be separate from food preparation and storage areas.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Staff table and seating removed from the food preparation area/dish washing area at time of inspection.
- 9(a) An operator must renew a permit, other than a temporary 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;
- Renew Food Establishment Permit that expired on October 16th, 2025 within the next 5 business days.
- 9(a) An operator must renew a permit, other than a temporary 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;
- Renew Food Establishment Permit that expired on October 16th, 2025 within the next 5 business days.
- 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;
- Inspection
0 infractions
- Inspection
2 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.
- Side entrance door observed propped open when not in active use for the food establishment (e.g. deliveries). Install a screen door or keep door shut to prevent entry of pests. Window above the hand wash sink is not equipped with a sufficient screen to prevent entry of pests. Install a proper window screen.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Remove staff chair from the food preparation area.
- 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.
- Inspection
6 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.
- Side entrance door observed propped open when not in active use for the food establishment (e.g. deliveries). Install a screen door or keep door shut to prevent entry of pests. Window above the hand wash sink is not equipped with a sufficient screen to prevent entry of pests. Install a proper window screen.
- 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;
- Hand wash sink observed blocked by a cutting board/rice cooker/kettle. Hand wash sinks must be accessible at all times to facilitate proper hand washing practices. Cutting board/rice cooker/kettle moved at time of inspection.
- 23(3) The equipment referred to in subsections (1) and (2) must be made of materials that are suitable for their intended purpose and that are non-toxic to food.
- Laminate floor boards observed being used for portioning dough. Laminate floor boards are not made of food grade materials. Discontinue use of laminate floor boards for food preparation.
- 27(f) 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:
(f) the person refrains from any behaviour or practice that risks contaminating food.
- Food handler observed smoking a cigarette directly outside the side entrance door, entering the food preparation area, and then handling dough without first washing their hands. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling. b. ensure Food Handlers do not smoke while handling food, utensils, or food surfaces. c. prohibit smoking within food service establishment, except in designated areas and under conditions as noted in the NS Smoke-Free Places Act and Regulations 2002.
- 5(4) No person shall smoke in an outdoor area within four metres of an intake for a building ventilation system, an open window of a place of employment or an entrance to a place of employment.
- Food handler observed smoking directly outside the side entrance door with smoke entering into the food preparation area. No person shall smoke in an outdoor area within four meters of an entrance to a place of employment. Designate a smoking area that is at least four meters away from building ventilation, windows, and entrances.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Staff table and seating observed in the food preparation area. Personal items/staff area must be separate from food preparation and storage areas. Staff table and chairs moved to the back corner near the staff washroom.
- 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.
- Inspection
1 infraction
- 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;
- Rodent droppings observed at floor/wall junctions behind the chest freezers. Clean and sanitize the floor behind the chest freezers.
- 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;
- Inspection
2 infractions
- 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;
- Rodent droppings observed at floor/wall junctions behind the chest freezers. Clean and sanitize the floor behind the chest freezers.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Staff table and seating observed in the food storage and dish washing area. Personal items/staff area must be separate from food preparation and storage areas. Move staff table and chairs to the back corner near the staff washroom.
- 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;
- Inspection
3 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.
- Laminate flooring observed being used for portioning pasta/noodles. Laminate flooring is not made of food grade materials. Pieces of laminate flooring were discarded at time of inspection .
- 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;
- Rodent droppings observed at floor/wall junctions behind the chest freezers and under the three-compartment sink. Clean and sanitize the floor behind the chest freezers.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Staff table and seating observed in the food storage and dish washing area. Personal items/staff area must be separate from food preparation and storage areas. Move staff table and chairs to the back corner near the staff washroom.
- 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.
- Inspection
0 infractions
- 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;
- Hand wash sink next to the three-compartment sink was blocked with a rice cooker on a stool and with a piece of wood, garbage, and a bag of sponges in the basin. Hand wash sinks must be accessible at all times to allow for proper and frequent hand washing practices. Items removed from blocking the hand wash sink at time of inspection.
- 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;
- Debris build-up on the prep table and shelf where the Hamilton Beach rice cooker is stored. Clean and sanitize prep table and shelf.
- 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;
- Dust build-up observed on the fan guard in the walk-in cooler. Clean fan guard to remove dust and protect food from contamination.
- 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;
- Rodent droppings observed on the floor behind the chest freezers, on the floor under the three-compartment sink, on the bottom shelf of the prep table next to the chest freezer in front of the window, on the floor in the back corner by the walk-in cooler. Clean and sanitize areas affected by rodent droppings.
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Staff table and seating observed in the food storage and dish washing area. Personal items must be stored separate from food preparation and storage areas. Move staff table and chairs to the back corner near the staff washroom.
- 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;