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Ilai South Indian Restaurant

1569 DRESDEN, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Ilai South Indian Restaurant has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 5, 2024. The most recent inspection, on September 29, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 11 times across 5 separate inspections, most recently on September 29, 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.

  • 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 7 times across 5 separate inspections, most recently on September 29, 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;

  • 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 6 times across 4 separate inspections, most recently on August 28, 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;

  • 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 3 times across 2 separate inspections, most recently on August 27, 2026. For example: 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.

  • 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 3 times across 3 separate inspections, most recently on February 3, 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;

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.

8 inspections

  1. 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.
      • he doorsweep gap beneath the door on the top floor.
    • 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;
      • The dishwasher is not dispensing sanitizer during the rinse cycle. Until this issue is corrected, and the dishwasher is demonstrated to provide the correct concentration of sanitizer during the rinse cycle, the dishware must be manually sanitized in the dishwashing sink with the provided instructions.
    • 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;
      • The upstairs dry storage area has a significant amount of pest dropping contamination. Thoroughly clean and sanitize this area. This area must be maintained in a manner that prevents pest contamination. Clean daily.
  2. 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.
      • Multiple areas have been noted throughout the facility as probable pest entry points. The magnetic screen doors do not seal at the bottom. A screened windows in the upstairs storage area are damaged and or missing. The doorsweep gap beneath the door on the top floor. The faux grass in the entryway is pest harbourage. Replace the screens with tight fitting screens. Remove the faux grass.
    • 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;
      • The hand washing station was not stocked with paper towels. The hand washing station has a limited amount of soap. The hand washing station faucet must be affixed to the sink. Re-stock and repair this sink immediately.
    • 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;
      • The kitchen has been altered beyond the original submitted floor plan. This alteration no longer allows for direct, unimpeded access to the hand washing station. Install another dedicated hand washing station in the kitchen that allows for convenient and easy access for regular hand washing.
    • 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;
      • The dishwasher is not dispensing sanitizer during the rinse cycle. Until this issue is corrected, and the dishwasher is demonstrated to provide the correct concentration of sanitizer during the rinse cycle, the dishware must be manually sanitized in the dishwashing sink with the provided instructions.
    • 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;
      • Cockroaches in dining area. Treat affected areas.
    • 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;
      • The upstairs dry storage area has a significant amount of pest dropping contamination. Thoroughly clean and sanitize this area. This area must be maintained in a manner that prevents pest contamination. Clean daily.
  3. Inspection

    9 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.
      • Multiple areas have been noted throughout the facility as probable pest entry points. The magnetic screen doors do not seal at the bottom. A screened windows in the upstairs storage area are damaged and or missing. The doorsweep gap beneath the door on the top floor. The faux grass in the entryway is pest harbourage. Replace the screens with tight fitting screens. Remove the faux grass.
    • 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;
      • The hand washing station was not stocked with paper towels. The hand washing station has a limited amount of soap. The hand washing station faucet must be affixed to the sink. Re-stock and repair this sink immediately.
    • 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;
      • The kitchen has been altered beyond the original submitted floor plan. This alteration no longer allows for direct, unimpeded access to the hand washing station. Install another dedicated hand washing station in the kitchen that allows for convenient and easy access for regular hand washing.
    • 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;
      • The customer washroom floors have a build up of debris and moisture on the floors. Thoroughly clean and sanitize these washrooms.
    • 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;
      • The dishwasher is not dispensing sanitizer during the rinse cycle. Until this issue is corrected, and the dishwasher is demonstrated to provide the correct concentration of sanitizer during the rinse cycle, the dishware must be manually sanitized in the dishwashing sink with the provided instructions.
    • 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;
      • Cockroaches noted in the dining area. Treat affected areas.
    • 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;
      • The upstairs dry storage area has a significant amount of pest dropping contamination. Thoroughly clean and sanitize this area. This area must be maintained in a manner that prevents pest contamination. Clean daily.
    • 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.
      • One of the preparation refrigerators in the kitchen was noted at 19 degrees Celsius. All temperature abused potentially hazardous food items inside of this refrigerator were discarded during the inspection. Do not use this refrigerator until it is demonstrated to maintain 4 Celsius or lower during normal operation.
    • 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.
      • This facility is lacking any food safety program. Develop and implement a system to measure and record the temperatures of each refrigeration unit in the facility. These temperatures must be recorded from an NSF thermometer installed in each refrigerator. These logs must be taken twice daily every day the kitchen is in use. These logs must be kept for 2 years from the date of completion. Develop a cleaning schedule and log for the entire facility to include the dry storage area, the customer washrooms, the kitchen, and the dishwashing area. All of these areas must be thoroughly cleaned and sanitized daily.
  4. Inspection

    0 infractions

  5. Inspection

    4 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;
      • In accordance with the NS Food Retail and Food Services Code 2.4.2. A, C, remove the carpet from the kitchen, the kitchen hand washing area, and the dishwashing area.
    • 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;
      • The kitchen hand washing station did not have a supply of paper towels for hand washing.
    • 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;
      • The floors and walls in the kitchen, and in the dishwashing area require extensive cleaning. Clean food spills on floors and walls, including inside of the walk-in refrigerator, beside the tandoor oven, and on the floors beneath and behind equipment. Clean the mould on the wall in the dish area, and clean the floor of the dish area.
    • 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 up excessive rodent droppings on the floor throughout the top floor.
  6. Inspection

    1 infraction

    • 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;
      • Remove the carpet rugs and mats from the kitchen.
  7. Inspection

    0 infractions

  8. Inspection

    9 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;
      • Remove the carpet rugs and mats from the kitchen.
    • 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.
      • Repair the hole in the floor beneath the dishwashing area.
    • 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;
      • The kitchen hand washing station requires hand soap and paper towel in the dispensers.
    • 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.
      • The lights above the handwashing sink are too dull. Brighter lights are required.
    • 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;
      • No food contact surface sanitizer was available for the mechanical dishwasher during the inspection. The chemical supplies for the mechanical dishwasher must be regularly monitored to insure that the dishwasher has a sufficient supply of chemicals needed for proper cleaning and sanitizing. Replace the missing chemicals and insure that the dishwasher is pumping the sanitizer into the dishwasher. Until the dishwasher sanitizer is fixed, manually sanitize dishes with a bleach solution as follows: mix 2.5ml (1/2 tsp) household unscented chlorine bleach with each litre of water in the sanitizing sink.
    • 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;
      • No food contact surface sanitizer was noted in the kitchen or dining area. Food contact surface sanitizer is needed for regular and adequate cleaning and sanitizing the kitchen and dining area. A food contact sanitizer may be made from household unscented chlorine bleach. To prepare this, mix 2.5ml household unscented chlorine bleach with each litre of water. This may be used with a spray bottle, or a bucket and rag. This must be added to a cleaned surface and allowed to air dry.
    • 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 the food debris on the floor in the kitchen and in the upstairs food storage area. Clean the rodent droppings from the upstairs food storage area.
    • 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.
      • Potentially hazardous food items (sliced fruit and vegetables) must be refrigerated. Cooked food that is cooling must be cooled in accordance with the NS Food Retail and Food Service Code.
    • 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.
      • In accordance with the NS Food Retail and Food Service Code: b. The following criteria should be applied to all storage areas: i. adequate shelving should be supplied in order that all materials may be stored off the floor. All food and food items should be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving which is not sealed to the floor should have a clear vertical space of at least 20 cm (8 in.) between the bottom shelf and the floor to facilitate cleaning. (Extra-wide shelving will need more space.) Shelving should be at least 5 cm (2 in.) from the walls to allow for access, and permit easier visual inspection; ii. areas must be located in a dry, pest-free location; and iii. they must be constructed of materials which are durable and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings and walls

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