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MAY GARDEN CHINESE RESTAURANT (Dartmouth)

136 PORTLAND, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

MAY GARDEN CHINESE RESTAURANT (Dartmouth) has been inspected 13 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 19, 2024. The most recent inspection, on September 11, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 14 times across 8 separate inspections, most recently on August 21, 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 7 times across 3 separate inspections, most recently on April 3, 2025. 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 7 times across 4 separate inspections, most recently on March 5, 2025. 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.

  • 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 September 4, 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;

  • 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 once on September 4, 2025. 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.

13 inspections

  1. Inspection

    0 infractions

  2. 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 Nova Scotia Food Retail and Food Services Code, non-food contact surfaces of equipment must be cleaned at a frequency that prevents the accumulation of dust, dirt, food residue, grease, and other debris. Clean the floors and exhaust hood surfaces around the cooking equipment to remove accumulated grease and food debris. The rear entrance area and the basement require a thorough cleaning. Once cleaning has been completed, implement and maintain daily pest monitoring records to document any signs of pest activity and the corrective actions taken.
  3. Inspection

    0 infractions

  4. 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;
      • Repair mechanical dishwasher to maintain a chlorine concentration of 100ppm. Manually sanitize dishes using the three-compartment sink (wash, rinse, sanitize) method until repaired.
  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;
      • Remove saturated cushion from the walk-in cooler floor.
    • 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;
      • Hand sink in the men's washroom must have paper towel in a dispenser.
    • 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. Clean and sanitize the staff washroom and fans in the walk-in cooler.
    • 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;
      • Repair mechanical dishwasher to maintain a chlorine concentration of 100ppm. Manually sanitize dishes using the three-compartment sink (wash, rinse, sanitize) method until repaired.
  6. Inspection

    0 infractions

  7. Inspection

    3 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;
      • High-temperature dish washer final rinse measured 66.9 degrees Celsius; final rinse temperature must measure 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
    • 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;
      • Staff washroom in the basement requires cleaning to remove debris build-up on the floor and the toilet.
    • 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.
      • Obtain covers for containers of food stored in the walk-in cooler. Stored food not in the process of cooling must be covered to protect from contamination.
  8. Inspection

    0 infractions

  9. 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.
      • Remove excessive storage in the basement. Excessive storage promotes harbourage areas for rodents. Items that are not used for the purpose of the food establishment must be removed from the premise.
    • 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;
      • High-temperature dish washer final rinse measured 64 degrees Celsius; final rinse temperature must measure 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
    • 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;
      • Staff washroom in the basement requires cleaning to remove debris build-up on the floor and the toilet.
    • 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;
      • Rodent droppings observed in the following areas: on the floor behind the flour/rice storage area by back entrance and on the floors/shelves throughout the basement. Rodent remnants observed on the floor in the basement. Clean and sanitize areas affected by rodents, including the basement.
    • 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.
      • Obtain covers for containers of food stored in the walk-in cooler. Stored food not in the process of cooling must be covered to protect from contamination.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • One bag of flour observed chewed by rodents. Contaminated bag of flour were discarded at time of inspection. Store food in a sanitary manner and at least 6 inches off the floor.
  10. 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.
      • Large gaps observed at the bottom and tops of the spring loaded exit door at the back of the kitchen. Keep steel door closed or install a fitted door to prevent entry of pests.
    • 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;
      • High-temperature dish washer final rinse measured 64 degrees Celsius; final rinse temperature must measure 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes and contact a service technician. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
  11. 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.
      • Large gaps observed at the bottom and tops of the spring loaded exit door at the back of the kitchen. Keep steel door closed or install a fitted door to prevent entry of pests.
    • 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;
      • High-temperature dish washer final rinse measured 64 degrees Celsius; final rinse temperature must measure 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes and contact a service technician. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
  12. Inspection

    0 infractions

  13. Inspection

    14 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.
      • Large gaps observed at the bottom and tops of the spring loaded exit door at the back of the kitchen. Keep steel door closed or install a fitted door to prevent entry of pests.
    • 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.
      • Remove excessive storage in the basement. Excessive storage promotes harbourage areas for rodents. Items that are not used for the purpose of the food establishment must be removed from the premise.
    • 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 the back bar restocked at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel in the staff washroom in the basement must be stored in the dispenser to facilitate proper hand washing and to protect the paper towel from 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;
      • Ice build-up observed in the upright reach-in freezer and in the walk-in freezer. Remove ice build-up to protect food from contamination and to ensure the freezers are able to function properly.
    • 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.
      • Tape observed wrapped around the handle of a knife stored at the butcher block and utensil at the wok station. Tape is not an easily cleanable surface. Tape removed from handles at time of inspection.
    • 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 cardboard lining the shelf across from the cookline. Cardboard is not a material that can be maintained and easily cleaned and sanitized.
    • 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.
      • At least once food handler with valid food hygiene training certification must be onsite during operating hours; proof of certification must be provided 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;
      • High-temperature dish washer final rinse measured 64 degrees Celsius; final rinse temperature must measure 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes and contact a service technician. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
    • 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;
      • Staff washroom in the basement requires cleaning to remove debris build-up on the floor and the toilet.
    • 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;
      • Rodent droppings observed in the following areas: on the floor in the corner by the propane stove and under the clean dish table, on the window sill behind the high-temperature dish washer, on the shelves under the steamer, on the floor under the butcher block, on the shelves below the microwave, on the floor by the upright reach-in freezer, on top of the meat grinder, on the floor behind the cooking line, on the shelves under the wooden prep tables, and on the floors/shelves throughout the basement. Rodent remnants observed on the floor in the basement. Clean and sanitize areas affected by rodents, including the basement.
    • 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.
      • Discontinue re-using flour/sugar paper bags for soaking grease from cooked egg rolls or other foods. Obtain appropriate food grade paper.
    • 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.
      • Obtain covers for containers of food stored in the walk-in cooler. Stored food not in the process of cooling must be covered to protect from contamination.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Bags (6) of Mei Loi Mai rice (20kg) stored on the floor in the side dining room observed chewed by rodents. Contaminated bags of rice were discarded at time of inspection. Do not store food directly on the floor; store food in a sanitary manner and at least 6 inches off the floor.

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