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DHABA EXPRESS RESTAURANT & TAKEAWAY

8 OLAND, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

DHABA EXPRESS RESTAURANT & TAKEAWAY has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 12, 2023. The most recent inspection, on October 6, 2026, recorded 7 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 8 times across 5 separate inspections, most recently on October 6, 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;

  • 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 8 times across 5 separate inspections, most recently on April 23, 2025. For example: 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.

  • 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 7 times across 6 separate inspections, most recently on October 6, 2026. For example: 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.

  • 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 7 times across 5 separate inspections, most recently on October 6, 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.

  • 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 5 times across 4 separate inspections, most recently on October 6, 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;

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.

10 inspections

  1. Inspection

    7 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • For alterations to existing food establishments, the operator must submit the plans and specifications regarding the alterations to the Public Health Inspector for review and approval. Submit updated floor plans.
    • 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.
      • Fill gaps around plumbing fittings in the walls/ceiling; install baseboards in the accessible 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;
      • Stock paper towel in dispensers at the hand wash sink across from the cookline and in 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;
      • Install a hand wash sink in the tandoor food preparation area.
    • 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 following to remove grease/debris build-up: the propane stoves, on the fan guards in the reach-in coolers, and on the walls around the dough mixer.
    • 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.
      • Room Temperature Holding a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded. d. The foods referred to in subsections (a) and (b) above must be marked with the time at which they were removed from temperature control. e. Subsection (b) above does not apply to foods that are processed to be consumed raw such as raw beef intended for steak tartare, raw fish and shellfish intended for sushi, and raw eggs or raw eggs preparations such as dressings. f. If required by the regulatory authority, the operator shall notify them if time is used as a public health control.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Verify and record refrigeration temperatures at least once daily and maintain logs onsite for review by the Public Health Inspector.
  2. Inspection

    1 infraction

    • 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.
      • Fill hole in the wall by the back receiving door/hallway; install baseboards in the accessible washroom.
  3. 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.
      • Fill hole in the wall by the back receiving door/hallway; install baseboards in the accessible 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;
      • Hand wash sink must not be used for any other purple other than hand washing; remove containers of thawing chicken from the hand wash sink across from the cookline.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Stock paper towel in the dispenser at the hand wash sink in the staff washroom.
    • 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 following areas to remove food/debris build-up: floor/wall junctions under prep tables and equipment throughout the kitchen and storage areas, on the shelves across from the cookline, and on exterior surfaces of food storage containers.
    • 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 the following areas affected by rodent droppings: the floor under the microwave storage table in the buffet server area and the floor under the dry storage shelves; remove dead mouse from the electrical closet.
    • 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.
      • Store mop bucket in a sanitary manner away from food (e.g. onion storage area) to protect food from contamination.
  4. Inspection

    0 infractions

  5. 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.
      • Hole observed at the bottom right corner of the back receiving door. Install pest proof weather stripping to prevent entry of pests.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Remove hose draining from the ceiling into the three-compartment sink. The three-compartment sink is meant for dish washing, rinsing, and sanitizing.
  6. 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.
      • Hole observed at the bottom right corner of the back receiving door. Install pest proof weather stripping to prevent entry of pests.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Remove hose draining from the ceiling into the three-compartment sink. The three-compartment sink is meant for dish washing, rinsing, and sanitizing.
    • 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.
      • Debris build-up observed on the internal surfaces of the ice machine. Discard ice; clean and sanitize the internal surfaces of the ice machine.
  7. Inspection

    5 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.
      • Hole observed at the bottom right corner of the back receiving door. Install pest proof weather stripping to prevent entry of pests.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Remove hose draining from the ceiling into the three-compartment sink. The three-compartment sink is meant for dish washing, rinsing, and sanitizing.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser in the staff washroom was observed empty and restocked 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;
      • Food debris build-up on the flooring under the buffet table and under the onion storage shelves; debris build-up on the exterior surfaces of the food storage containers near the tandoori oven. Clean floors and food storage containers to remove food debris.
    • 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.
      • Debris build-up observed on the internal surfaces of the ice machine. Discard ice; clean and sanitize the internal surfaces of the ice machine.
  8. Inspection

    0 infractions

  9. Inspection

    10 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;
      • Wall above the hot holding across from the cookline observed water damaged and no longer easily cleanable. Repair or replace wall so that it is smooth, non-porous, and easily cleanable.
    • 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;
      • No hand soap available at the hand wash sink by the reach-in coolers/microwave station. Hand wash soap restocked at the hand wash sink at time of inspection.
    • 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.
      • Several small cutting boards observed with excessive gashes and staining making them no longer easily cleanable. Obtain new cutting boards for processing food.
    • 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 observed on the floor under equipment/reach-in cooler and freezer and along floor wall junctions. Clean and sanitize floor to remove debris build-up.
    • 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/debris build-up observed on the floor under the "buffet" service table. Clean and sanitize floor to remove food/debris build-up.
    • 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.
      • Chopped vegetable salad observed in a bowl stored on top of a square container of ice; container of spiced chickpeas observed stored in a container stored on top of ice. Ice must be surrounding the bowl/container of potentially hazardous food on all side to maintain food temperature at 4 degrees Celsius or below.
    • 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.
      • Internal temperature of cooked onions stored in the reach-in cooler measured 28.8 degrees Celsius. Food handler stated that it was prepared last night. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius in 4 hours or less. Ambient air temperature of the reach-in cooler measured 4 degrees Celsius. 12 quarts of cooked onions was discarded at time of inspection.
    • 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.
      • Obtain a probe thermometer with the ability to measure hot and cold internal food temperatures.
    • 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.
      • Clean knives stored in soiled container on the shelf across from the cookline. Store clean utensils in a sanitary manner. Container cleaned and sanitized at time of inspection.
    • 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.
      • Discontinue storing in-use utensils in room temperature water. In-use utensils must be stored in a sanitary manner to prevent bacterial growth and contamination of food. Store in-use utensils : 1) wiped clean with sanitizer and in a clean container (washed, rinsed and sanitized every 4 hours), 2) in a dipper well 3) below 4 degrees Celsius, or 4) above 60 degrees Celsius.
  10. 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;
      • Paper towel dispenser at the kitchen hand wash sink observed empty. Paper towel dispenser restocked 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;
      • Dust build-up observed on the ceiling above the cookline. Clean ceiling to remove dust and prevent contamination of food.
    • 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 spills observed on the floor around the buffet area. Clean floor to remove food spills.
    • 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.
      • Cooked rice observed stored at room temperature. Potentially hazardous food stored at room temperature must be controlled using time - discard after 2 hours of room temperature holding.
    • 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.
      • Internal temperature of chicken tikka masala measured 52.1 degrees Celsius. Potentially hazardous food must be hot held at 60 degrees Celsius. Chicken tikka masala was reheated to an internal temperature of 74 degrees Celsius prior to restocking in the hot holding unit.

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