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DOUBLE DRAGON RESTAURANT

9006 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

DOUBLE DRAGON RESTAURANT has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 4, 2024. The most recent inspection, on July 10, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on November 6, 2025. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS ADULTERATION & CONTAMINATION.

  • 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 3 times across 3 separate inspections, most recently on June 7, 2024. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILIITES.

  • 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 across 2 separate inspections, most recently on November 6, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 6, 2025. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on November 6, 2025. For example: 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.

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.

5 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Correct function of cook's fridge doors so tightly closing. Replace also door seals. Tree trunk cross section not suitable for chopping block was removed during inspection (corrected during inspection).
  2. Inspection

    5 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Have all cooks obtain food hygiene training course.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct leaking taps at front ice cream and produce processing sink. Remove (unused) unsanitary chopping block at back door. Correct function of a hand sink in male public washroom. Clean under all equipment and staff washroom. Have the cleaners & sanitizers available for use (pails or spray bottles) and educate staff on use.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cook's fridge requires slight temperature adjustment so holding <= 4C /40F in foods. Repair / replace thermometers in cook's fridges so accurate and easily readable. Perform temperature monitoring at least twice daily of hot & cold holding & buffet and keep records on-site for audits. Rapid cool foods to meet department cooling curve. Cool solid foods at <= 2 in (5cm.) depths. Cease practice of leaving foods out (unnecessarily - methods corrected during inspection). Verify all cook / reheat temperatures with chef's thermometer. Ensure buffet table is up to temperature before loading with foods. Four inadequately reheated food products were discarded during inspection.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS ADULTERATION & CONTAMINATION.
      • All prepared foods must be labelled & dated. All food must be covered and stored >= 6 in. / 15 cm. off of the floor. Provide chef's thermometers for cooks. 1-2 items stored improperly beside raw food to have full separation.
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  3. Inspection

    1 infraction

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILIITES.
      • Cease use of common use hand drying towel.
  4. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILIITES.
      • Cease use of common use hand drying towel (corrected during inspection). Provide single use paper towel dispensers at waitress station.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Keep food off floor of walk-in cooler (corrected). Do not store knives behind equipment (corrected). Wash knives properly, with change of use or every 2 hours (corrected). Raw meat table requires resurfacing.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL PHYSICAL AND MICROBIOLOGICAL CONTAMINATION OR FOOD, EQUIPMENT, UTENSILS, OR OTHER FACILITIES IN FOOD ESTABLISHMENT.
      • Clean dishwasher, correct detergent feed and fix leak. Provide dates on prepared foods.
  5. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILIITES.
      • Cease use of common use hand drying towel (corrected during inspection). Provide single use paper towel dispensers at both waitress stations and buffet work station. Correct function of hot water tap at buffet work station.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Buffet food trays with rack inserts all <=60C. Recently placed food products must be removed and reheated to >=74 C. Operator must cease use of rack / spacer in buffet. Trays of food found improperly cooling in walk-in cooler. Operators methods corrected to <=2 in. / 5cm depths and operator must ensure rapid cooling curve met.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Cease processing of produce or rice in the raw meat / poultry processing area. Do not store utensils behind equipment. Wash knives properly with change of use or every 2 hours.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL PHYSICAL AND MICROBIOLOGICAL CONTAMINATION OR FOOD, EQUIPMENT, UTENSILS, OR OTHER FACILITIES IN FOOD ESTABLISHMENT.
      • Clean toilets male washroom and fix leak at urinal. Fix hot water tap at dishwasher sprayer and correct leaking drain pipe. Clean walls and dishwasher area. Provide accurate thermometers in cook's fridges. Replace 1 light tube in kitchen. Provide dates on prepared foods for rotations.

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