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MalaLoklok / Tiger Pulled Noodles

5640 SPRING GARDEN, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

MalaLoklok / Tiger Pulled Noodles has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 21, 2024. The most recent inspection, on May 5, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 7 times across 5 separate inspections, most recently on April 16, 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.

  • 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 6 times across 3 separate inspections, most recently on May 5, 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;

  • 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 5 separate inspections, most recently on April 16, 2026. For example: 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.

  • 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 5 times across 5 separate inspections, most recently on May 5, 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;

  • 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 5 times across 4 separate inspections, most recently on April 16, 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;

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.

10 inspections

  1. Inspection

    2 infractions

    • 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;
      • Ensure the dishwasher is NSF (or similar sanitation) certified. Current unit does not meet the requirements and must be replaced. Manually sanitize dishes until then.
    • 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 the surfaces contaminated by pest droppings. Deep clean the facility.
  2. Inspection

    7 infractions

    • 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.
      • Do not set-up cook-tops on top of chest freezer. Ensure cooking is conducted in spaces with proper ventilation and fire suppression systems.
    • 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;
      • Ensure the dishwasher is NSF (or similar sanitation) certified. Current unit does not meet the requirements and must be replaced. Manually sanitize dishes until then.
    • 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 the surfaces contaminated by pest droppings. Deep clean the facility.
    • 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. 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
    • 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.
      • Do not store raw chicken and beef together.
    • 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: - Cleaning logs - Temperature logs - Labelling system for items stored in the fridge.
    • 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;
      • Ensure hand wash stations are supplied with adequate supplies in designated dispensers.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 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 3.5 of the NS Food Retail and Food Services Code, you must install sneeze guards/barriers on the counter where food prep is taking place.
  5. Inspection

    9 infractions

    • 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 3.5 of the NS Food Retail and Food Services Code, you must install sneeze guards/barriers on the counter where food prep is taking place.In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. Observed raw foods stored above ready to eat foods. Store raw foods on the bottom shelf/below ready to eat foods.In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use. Observed foods not being covered while not in use. Cover foods when they are not in use to protect from contamination. Observed scoops being stored inside food containers. Scoops must be stored outside the food containers in a way to protect the scoops from contamination.
    • 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 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Observed missing plugs for the 3 compartment sink. Temporary plugs were made at this time. Provide plugs for all sinks of the 3 compartment sink. Observed a shelf above 3 compartment sink to have a rough surface and it is not easily cleanable. Install a new shelf that is smooth and easily cleanable.
    • 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 4.2.3 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. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). The following items require cleaning and sanitizing: 2 small fridges, walls in both kitchens, deli slicer, shelves, floors in both kitchens
    • 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.
      • Observed no sanitizer was ready to use. Sanitizer of bleach and water was prepared at this time.
    • 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. Observed holes in some walls. Repair holes. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Observed rodent droppings. Thoroughly clean and sanitize areas where rodent droppings are seen. Observed a dead mouse in a trap. Discard mouse and trap. Observed kitchens not being maintained in a clean and sanitary manner. Cleanliness must improve to maintain the kitchens in a clean and sanitary manner. Thoroughly clean kitchens.
    • 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;
      • Observed missing baseboards. Install new baseboards.
    • 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.
      • Observed harbourage being stored in the back storage room. Harbourage includes items not associated with the business and items not being used on a day to day operations. Harbourage can provide nesting opportunities for rodents/pests and it does not allow proper cleaning to take place. Remove all these items.
    • 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;
      • Observed no paper towels at the hand wash station. Paper towels were provided at this time.
    • 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;
      • Observed no paper towel dispensers at both hand wash stations. Provide paper towel dispensers.
  6. Inspection

    0 infractions

  7. Inspection

    1 infraction

    • 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.
      • Observed large display fridge to have a temperature of 20C. Repair fridge so it is maintaining a temperature of 4C/40F or lower. DO NOT store hazardous foods in the large display fridge until it is repaired and can maintain a temp of 4C/40F or less.
  8. Inspection

    1 infraction

    • 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.
      • Observed large display fridge to have a temperature of 20C. Repair fridge so it is maintaining a temperature of 4C/40F or lower. DO NOT store hazardous foods in the large display fridge until it is repaired and can maintain a temp of 4C/40F or less.
  9. Inspection

    5 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 debris on the floor behind the deep freezers in the back storage room and on the floor under the fridge and freezer in the kitchen. Clean floors.
    • 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.
      • Observed rodent droppings in the kitchen, front portion of establishment, back storage area and the hallway leading to the back storage. Rodent droppings were seen on the floors and on shelving units. Thoroughly clean and sanitize areas where rodents droppings are seen. Observed harbourage in the back storage area, the hallway leading to the back storage area, the hallway in front of the walk-in fridge, the front portion of the establishment, behind the large display and the kitchen. Remove ALL harbourage. Harbourage prevents proper cleaning from taking place and it provides nesting opportunities for rodents. Observed a hole in the wall under the counter where the hand wash station is located. Permanently repair hole.
    • 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;
      • Observed no paper towel dispenser for the paper towel. at the hand wash station. Provide a paper towel dispenser and place paper towel in the paper towel dispenser.
    • 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;
      • Observed food being stored on the floor. Store food at least 15 cm/6 inches off the floor.
    • 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.
      • Observed large display fridge to have a temperature of 20C. Repair fridge so it is maintaining a temperature of 4C/40F or lower. DO NOT store hazardous foods in the large display fridge until it is repaired and can maintain a temp of 4C/40F or less.
  10. Inspection

    7 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 debris on the floor behind the deep freezers in the back storage room and on the floor under the fridge and freezer in the kitchen. Clean floors.
    • 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.
      • Observed rodent droppings in the kitchen, front portion of establishment, back storage area and the hallway leading to the back storage. Rodent droppings were seen on the floors and on shelving units. Thoroughly clean and sanitize areas where rodents droppings are seen. Observed harbourage in the back storage area, the hallway leading to the back storage area, the hallway in front of the walk-in fridge, the front portion of the establishment, behind the large display and the kitchen. Remove ALL harbourage. Harbourage prevents proper cleaning from taking place and it provides nesting opportunities for rodents. Observed a hole in the wall under the counter where the hand wash station is located. Permanently repair hole.
    • 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;
      • Observed no paper towel dispenser for the paper towel. at the hand wash station. Provide a paper towel dispenser and place paper towel in the paper towel dispenser.
    • 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;
      • Observed food being stored on the floor. Store food at least 15 cm/6 inches off the floor.
    • 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.
      • Observed large display fridge to have a temperature of 20C. Repair fridge so it is maintaining a temperature of 4C/40F or lower. DO NOT store hazardous foods in the large display fridge until it is repaired and can maintain a temp of 4C/40F or less.
    • 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.
      • Observed no certified food handler on-site. There must be at least one staff member certified in food hygiene on-site per shit during operational hours.
    • 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.
      • Employee moved hazardous foods from the large display fridge to a fridge that is maintaining a temp of 4C/40F or lower.

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