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India Paradise Restaurant

1475 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

India Paradise Restaurant has been inspected 13 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 19, 2025. The most recent inspection, on August 12, 2026, recorded 2 infractions.

2 of 13 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 33 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 20 times across 8 separate inspections, most recently on August 12, 2026. For example: 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;

  • 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 8 separate inspections, most recently on July 29, 2026. For example: 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;

  • 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 August 12, 2026. 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.

  • 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 July 29, 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;

  • 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 6 times across 3 separate inspections, most recently on January 21, 2026. For example: 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;

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.

13 inspections

  1. Inspection

    2 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Remove all duct tape from food premises surfaces to ensure they remain smooth, cleanable, and easily sanitized. Remove all cardboard from storage shelving and thoroughly clean and sanitize affected areas and containers. Replace worn mats as needed and ensure mats are cleaned and disinfected daily. Repair damaged flooring. Repair wall surfaces so they are smooth, non-absorbent, and easily cleanable.
    • 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.
      • In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities. Three-Compartment Sink Faucet was leaking. Repair the leak.
  2. Inspection

    3 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Remove all duct tape from food premises surfaces to ensure they remain smooth, cleanable, and easily sanitized. Remove all cardboard from storage shelving and thoroughly clean and sanitize affected areas and containers. Replace worn mats as needed and ensure mats are cleaned and disinfected daily. Repair damaged flooring. Repair wall surfaces so they are smooth, non-absorbent, and easily cleanable.
    • 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.
      • In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities. Three-Compartment Sink Faucet was leaking. Repair the leak.
    • 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system. Visible grease leakage was observed from the exhaust filters. Clean exhaust filters more frequently and maintain them in good working order.
  3. Inspection

    16 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair. Remove all duct tape from food premises surfaces to ensure they remain smooth, cleanable, and easily sanitized. Remove all cardboard from storage shelving and thoroughly clean and sanitize affected areas and containers. Replace worn mats as needed and ensure mats are cleaned and disinfected daily. Repair damaged flooring. Repair wall surfaces so they are smooth, non-absorbent, and easily cleanable.
    • 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 Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Rubber floor mats were visibly dirty. Replace worn mats as needed and ensure mats are cleaned and disinfected daily. Grease and food debris were accumulating on floors and walls around the cooking range. Thoroughly clean and disinfect the floor regularly.
    • 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 towels were not available in the dispenser. The food handler refilled the dispenser during the inspection.
    • 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;
      • Back Handwashing Station sink area was visibly dirty. Clean and sanitize the handwashing station.
    • 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;
      • Back Handwashing Station sink area was visibly dirty. Clean and sanitize the handwashing station.
    • 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.
      • In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities. Three-Compartment Sink Faucet was leaking. Repair the leak.
    • 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system. Visible grease leakage was observed from the exhaust filters. Clean exhaust filters more frequently and maintain them in good working order.
    • 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;
      • Discard all soiled towels and cloths that are no longer cleanable or serviceable.
    • 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 residue and staining were observed throughout refrigeration units. Door handles were contaminated with sauces and food debris. Gaskets were visibly dirty. Water pooling was observed in one refrigeration unit. Thoroughly clean and sanitize all refrigeration units, including handles, gaskets, shelving, and interiors.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Reusable sanitizer bottle was visibly dirty. Clean and sanitize the bottle and maintain it in a sanitary condition. Dirt and food debris accumulation observed on the top portion of the dishwasher. Clean and sanitize the dishwasher thoroughly. Sauce stains were observed on interior walls. Clean and sanitize all wall surfaces. Hot Plate Storage Shelf was visibly dirty. Clean and sanitize the 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;
      • Food residue and staining were observed throughout refrigeration units. Door handles were contaminated with sauces and food debris. Gaskets were visibly dirty. Water pooling was observed in one refrigeration unit. Thoroughly clean and sanitize all refrigeration units, including handles, gaskets, shelving, and interiors.
    • 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;
      • Pest droppings were observed on the lids of food storage containers. Cardboard sheets were present on dry storage racks, with evidence of rodent chewing. Pest droppings were observed on floors along kitchen walls, on the dough machine, and on food storage containers. Thoroughly clean and sanitize all affected areas and implement effective pest control measures.
    • 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;
      • Pest droppings were observed on the lids of food storage containers. Cardboard sheets were present on dry storage racks, with evidence of rodent chewing. Pest droppings were observed on floors along kitchen walls, on the dough machine, and on food storage containers. Thoroughly clean and sanitize all affected areas and implement effective pest control measures.
    • 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.
      • In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Chicken was observed thawing in standing water at 27°C. Food handler stated the chicken had been removed from the freezer earlier that morning. Thaw potentially hazardous foods under cold running water, under refrigeration, or by another approved method.
    • 90 A food establishment must have appropriate maintenance, cleaning and sanitation programs to control physical, chemical and microbiological contamination of food, equipment, utensils and other facilities in the food establishment.
      • Pest droppings were observed inside a flour container. During the inspection, a food handler began using the flour for food preparation. The flour was immediately discarded during the inspection. Ensure all food products are protected from contamination and discard any food exposed to pests.
    • 90 A food establishment must have appropriate maintenance, cleaning and sanitation programs to control physical, chemical and microbiological contamination of food, equipment, utensils and other facilities in the food establishment.
      • Pest droppings were observed inside a flour container. During the inspection, a food handler began using the flour for food preparation. The flour was immediately discarded during the inspection. Ensure all food products are protected from contamination and discard any food exposed to pests.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. The entire facility requires a deep clean. All surfaces must be thoroughly cleaned to prevent the buildup of food debris, dirt, and dust.
  6. Inspection

    11 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;
      • In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. Paper towel dispensers must be installed and maintained in washrooms.
    • 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 light shield must be replaced in the kitchen.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Raw meats were being cut on the same surfaces as cheese. Raw and ready-to-eat foods must be prepared separately to prevent cross-contamination
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Raw meats were stored above clean utensils and food in the walk-in cooler. Any sauces or food items contaminated by dripping meat juices must be discarded immediately.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Food must not be stored on the floor, including at the back door.
    • 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.
      • Cutting boards along the preparation line are damaged and unsanitary and must be replaced.
    • 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.
      • Dishwashing racks must be replaced due to black debris buildup.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. The entire facility requires a deep clean. All surfaces must be thoroughly cleaned to prevent the buildup of food debris, dirt, and dust.
    • 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;
      • Utensils and equipment were not adequately cleaned. Food debris was observed remaining on equipment
    • 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 all areas affected by mice. Mice droppings were observed along the walls.
    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Dosa batter left out for longer than 36 hours must be discarded.
  7. 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Replace damaged door sweep on the back door.
    • 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;
      • Cleaning and sanitize the whole kitchen. Black soot was covering the walls and equipment.
    • 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 all areas affected by mice. Mice droppings were found on the floor surfaces in kitchen and dry storage area.
  8. 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. Replace damaged door sweep on the back door.
    • 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 all areas affected by mice. Mice droppings were found on the floor surfaces in kitchen and dry storage area.
  9. Inspection

    2 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Re-surface the wall above the dishwasher with approved materials. Approved materials are tight-fitting, easy to clean, non absorbent and smooth.
    • 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 all areas affected by mice. Mice droppings were found on the floor surfaces in kitchen and dry storage area.
  10. 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. The hand sink must always be accessible and always stored with liquid hand soap and single use paper towel.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Change the storage area back to the staff washroom. Do not store any food or food products in the staff washroom.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Equipment and utensils must be stored on shelving units and not on top of garbage cans to protect equipment from contamination. Wash and sanitize all equipment stored on top of garbage cans.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Do not store onions on the floor in the back hallways. Store all food products 6inches off of the floor on racks and in a food storage 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;
      • A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters:100ppm. Dishwasher requires maintenance to ensure proper chemical sanitizing. Manual sanitizing of glassware is required until the dishwasher is fixed.
    • 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;
      • Cleaning required of the whole facility. Floors, walls and all surfaces need a deep clean to remove food debris.
    • 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 all areas affected by mice. Mice droppings were found on the floor surfaces and food grade bins.
  11. Inspection

    2 infractions

    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • The exterior garbage area must be thoroughly cleaned, and the current rat infestation must be eliminated. This area must be maintained in a clean and sanitary condition at all times to prevent pest activity.
    • 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 shared hallway between Sushi Maru and India Paradise must be properly cleaned. During the inspection, a dead mouse was found in the hallway leading to the garbage area. In addition, the grease trap located in the hallway must be removed and properly disposed of.
  12. Inspection

    0 infractions

  13. Inspection

    8 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.
      • Clean and sanitize all areas affected by mice. Mice droppings were found all over the floor surfaces in the kitchen.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Operator must ensure the hand wash station is accessible for the use of workers at all times and not be used for purposes other than handwashing.
    • 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.
      • Surfaces such as cutting boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace or re-surface cutting boards with scratching and scoring.
    • 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.
      • remove cloth chair which was used for holding batter mix and cardboard materials. These materials are not easily cleanable and can absorb pathogenic materials.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • All kitchen staff must have a valid food handling certificate to make sure safe food handling protocols are being met.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required of all the floors, walls and shelving units in the back kitchen.
    • 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.
      • In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately.
    • 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.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. Either hot hold foods at 60C or cool foods properly and store all potentially hazardous at 4C or lower in a fridge.

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