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MAY GARDEN CHINESE RESTAURANT (Mill Cove)

961 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

MAY GARDEN CHINESE RESTAURANT (Mill Cove) has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 22, 2024. The most recent inspection, on September 23, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 10 times across 4 separate inspections, most recently on August 12, 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;

  • 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 9 times across 6 separate inspections, most recently on August 12, 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;

  • 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 5 separate inspections, most recently on September 9, 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;

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 3 separate inspections, most recently on July 25, 2025. For example: 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on June 18, 2025. For example: 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.

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.

11 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;
      • Clean and sanitize the ice machine. Discard all existing ice before cleaning and sanitizing.
  3. Inspection

    5 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;
      • Dust buildup was observed on ceiling tiles and hanging pots and pans. Clean all affected areas.
    • 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;
      • Secure the light covers back into place around the lighting units.
    • 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;
      • Clean and sanitize the ice machine. Discard all existing ice before cleaning and sanitizing.
    • 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;
      • Mice droppings were observed on the floor underneath the laundry bins. Cleaned and disinfected during inspection.
    • 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;
      • Mice droppings were observed in the front-of-house storage units in the dining room area. Clean and disinfect all areas affected by rodents.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  6. Inspection

    3 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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.
      • Operator must ensure cooking staff have a valid food handling certificate.
    • 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 shelving units and along the floor area.
  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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Any holes in the ceiling and pipelines must be filled in to prevent entry of mice.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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.
      • Operator must ensure cooking staff have a valid food handling certificate.
  8. Inspection

    6 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 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. All storage items must be kept at least 15 cm (6 inches) off the ground. Do not store cooking pots, pans, or other equipment directly on the floor, including underneath refrigeration or stove units.
    • 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. The operator must use food-grade containers for storing all food products. All cardboard boxes used for storage must be removed, and any heavily contaminated cardboard must be discarded immediately.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Organic waste containers must be cleaned and sanitized regularly. Any liquid spills on the ground must be pressure washed. To prevent overfilling and spills, organic waste containers must be emptied more frequently.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Implement an enhanced daily and weekly cleaning schedule to ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 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;
      • All surfaces must be thoroughly cleaned and sanitized, with particular attention to areas with sticky residues or built-up 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 rodent activity. Mouse droppings were observed throughout the facility, including on floors, food-grade containers, baking pans, inside pans containing dishware, and among food ingredients. Additionally, one dead mouse was found underneath the dry storage area
  9. Inspection

    7 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.
      • The facility is required to have a thorough inspection conducted by a licensed pest control company. Any entry points or structural gaps identified must be properly sealed or repaired to prevent pest entry
    • 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. All storage items must be kept at least 15 cm (6 inches) off the ground. Do not store cooking pots, pans, or other equipment directly on the floor, including underneath refrigeration or stove units.
    • 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. The operator must use food-grade containers for storing all food products. All cardboard boxes used for storage must be removed, and any heavily contaminated cardboard must be discarded immediately.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Organic waste containers must be cleaned and sanitized regularly. Any liquid spills on the ground must be pressure washed. To prevent overfilling and spills, organic waste containers must be emptied more frequently.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Implement an enhanced daily and weekly cleaning schedule to ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 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;
      • All surfaces must be thoroughly cleaned and sanitized, with particular attention to areas with sticky residues or built-up 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 rodent activity. Mouse droppings were observed throughout the facility, including on floors, food-grade containers, baking pans, inside pans containing dishware, and among food ingredients. Additionally, one dead mouse was found underneath the dry storage area
  10. 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.
      • The facility is required to have a thorough inspection conducted by a licensed pest control company. Any entry points or structural gaps identified must be properly sealed or repaired to prevent pest entry
    • 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. All storage items must be kept at least 15 cm (6 inches) off the ground. Do not store cooking pots, pans, or other equipment directly on the floor, including underneath refrigeration or stove units.
    • 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. The operator must use food-grade containers for storing all food products. All cardboard boxes used for storage must be removed, and any heavily contaminated cardboard must be discarded immediately.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Implement an enhanced daily and weekly cleaning schedule to ensure all areas of the facility are maintained in a clean and sanitary condition.
    • 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;
      • All surfaces must be thoroughly cleaned and sanitized, with particular attention to areas with sticky residues or built-up 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 rodent activity. Mouse droppings were observed throughout the facility, including on floors, food-grade containers, baking pans, inside pans containing dishware, and among food ingredients. Additionally, one dead mouse was found underneath the dry storage area
  11. Inspection

    0 infractions

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