Skip to content
Loading map…

KING OF DONAIR

6422 QUINPOOL, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

KING OF DONAIR has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 11, 2024. The most recent inspection, on June 12, 2026, recorded 3 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Pests and Cleaning and sanitizing.

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.

  • 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 9 times across 5 separate inspections, most recently on June 12, 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;

  • 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 3 times across 3 separate inspections, most recently on June 12, 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 3 times across 2 separate inspections, most recently on March 5, 2025. 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 2 times across 2 separate inspections, most recently on March 5, 2025. 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 2 times on March 5, 2025. For example: 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.

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.

9 inspections

  1. Inspection

    3 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;
      • - Observed broken/missing floor tiles in the corner of the front area where pizza table prep cooler is located. - A small section of floor by the front prep fridge towards the handwashing sink also in disrepair/missing floor tiles. - A section of floor in the back storage room next to staff washroom is in disrepair. Repair/replacing flooring in above areas. 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.
    • 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.
      • Both front and back doors were observed left open at the time of inspection. Both were closed at the time of inspection. If doors are to be kept open, screens must be installed to prevent entry by 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.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
  2. Inspection

    2 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;
      • - Observed broken/missing floor tiles in the corner of the front area where pizza table prep cooler is located. - A small section of floor by the front prep fridge towards the handwashing sink also in disrepair/missing floor tiles. - A section of floor in the back storage room next to staff washroom is in disrepair. Repair/replacing flooring in above areas. 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.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all cooling equipment.
  3. 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.
      • Doors and windows must be kept closed at all times. If they are to be kept open, screens must be installed to protect entry of 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.
  4. Inspection

    0 infractions

  5. 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;
      • The ceiling above the pizza oven is in disrepair. Missing ceiling tiles in staff washroom. 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. Repair the ceiling and install missing tiles.
  6. 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;
      • Observed cardboard lining the bottom shelves of two stainless steel tables. Cardboard must be removed as it is an absorbent and not easily cleanable material.
    • 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;
      • The ceiling above the pizza oven is in disrepair. Missing ceiling tiles in staff washroom. 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. Repair the ceiling and install missing tiles.
    • 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;
      • - Observed broken/missing floor tiles in the corner of the front area where pizza table prep cooler is located. - A section of floor in the back storage room next to staff washroom is in disrepair. 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. Flooring must be repaired so that it is durable, easily cleanable and non-slip..
    • 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;
      • Shelves of the counter across the handwashing sink in front prep area observed with chipped and peeling top layer. These must be replaced/repaired to have a smooth, non permeable and easily cleanable surface.
    • 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 handwashing station in front prep area not working well. There was a paper towel roll on the counter used for handwashing. Either replace/repair the dispenser or get a paper towel holder for the paper towel roll. - No paper towel holder/dispenser in the staff washroom. Install a paper towel dispenser/holder in the staff washroom.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of pizza table prep cooler measured 7 degrees Celsius. Pizza sauce stored in the top display was measured 8 degrees Celsius with a probe thermometer. Observed the door of the cooler not properly sealing. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Potentially hazardous foods were moved to other functioning coolers at time of inspection. Discontinue use of this cooler until temperatures measure 4 degrees Celsius or below.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Donair table prep cooler not working. Nothing was stored in this fridge. It must be repaired to maintain a temperature of 4 degrees celsius or below.
    • 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, grime and grease buildup observed in the area where handwashing sink is located in the front prep area on the shelves, on the sides of equipment, huge buildup on the floor under the deep fryer, on the ceiling above the handwashing sink. All these areas must be cleaned. Blank cleaning checklists available on-site. Store manager advised the filled cleaning checklists are at the head office. Cleaning must be done on a regular basis and checklists must be signed by staff.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all cooling equipment and hot holding equipment.
  7. Inspection

    0 infractions

  8. Inspection

    0 infractions

  9. Inspection

    8 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;
      • Gaskets on the pizza prep cooler doors observed to be soiled and falling off. Gaskets must be in good condition to allow for easy cleaning and to efficiently maintain proper cold holding temperatures of refrigeration/coolers. Replace damaged gaskets on the pizza prep cooler doors.
    • 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;
      • Several damaged/missing floor tiles observed throughout the front kitchen area. Flooring must be in good condition to allow for adequate cleaning and sanitizing. Repair or replace damaged/missing floor tiles.
    • 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 paper towel dispenser available at the hand wash sink in the back food preparation area. Install a paper towel dispenser or holder at the three-compartment sink in the back food preparation area.
    • 27(c) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (c) the person takes adequate measures to prevent food from being contaminated by hair;
      • Food handler observed with no hair restraint. All personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
    • 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.
      • No food handler onsite with valid food hygiene certification. At least one food handler per shift must have valid food hygiene training and be able to provide proof to the Public Health Officer.
    • 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 and debris build-up observed on the counter where the gravy crock pot is stored and on the underside/edge of the counter above the pizza prep cooler. Clean and sanitize soiled areas to remove food and debris, which attracts pests such as cockroaches.
    • 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 sticky traps observed on the front cold top reach-in cooler with several generations of cockroaches on the trap. Contact a professional pest control company to eradicate the presence of cockroaches in the food establishment. All surfaces with cockroach activity or where food is stored/prepared must be cleaned and sanitized frequently.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Several chemical spray bottles observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents. Chemical spray bottles refilled and labelled at time of inspection.

Nearby inspected facilities

Own this business? Add a badge to your website