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GOLD HOUSE RESTAURANT

105 WENTWORTH, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

GOLD HOUSE RESTAURANT has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 3, 2025. The most recent inspection, on March 17, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions.

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 once on December 3, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATUR 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 December 3, 2025. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 3, 2025. For example: 29(2)(a) - INADEQUATE MAINTENCE, CLEANING, & SANITATION PROGRAM.

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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Have all cooks all obtain food hygiene training course acceptable to the Administrator & ensure there is shift coverage so one certified foodhandler present at all times.
    • 29(2)(a) - INADEQUATE MAINTENCE, CLEANING, & SANITATION PROGRAM.
      • Remove knife sharpening activities to utility room ( corrected during inspection). Provide food grade counter for cutting vegetables near walk-in cooler.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATUR OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Educate staff on proper cooling methods for solid foods to be <= 2" / 5cm. depths (corrected during inspection). Correct methods to use 2" shallow pans and promptly returned to refrigeration

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