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Naan Factory

100 ILSLEY, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Naan Factory has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 23, 2025. The most recent inspection, on January 14, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 23 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 6 times across 4 separate inspections, most recently on January 14, 2026. For example: 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;

  • 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 2 separate inspections, most recently on November 6, 2025. For example: 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.

  • 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 4 times across 2 separate inspections, most recently on November 18, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on November 18, 2025. For example: 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or

  • 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 November 6, 2025. For example: 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;

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.

4 inspections

  1. Inspection

    1 infraction

    • 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 handlers with beards must wear beard nets to protect food from potential physical contamination. In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure 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.
  2. Inspection

    5 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;
      • Post signage for handwashing procedure / steps at hand washing stations. 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.
    • 27(a) 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: (a) the person is clean and sanitary and shows good personal hygiene;
      • Food handler was observed performing handwashing while still wearing single use gloves. Food handler was educated and asked to wash hands again. Food handler then washed their hands and used a dirty kitchen towel to dry to their hands. Food handler was educated on proper handwashing procedures and asked to perform hand hygiene again. The use of gloves are not a replacement for handwashing. Hand hygiene must be performed with every glove change. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling.
    • 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 handlers with beards must wear beard nets to protect food from potential physical contamination. In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure 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.
    • 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.
      • Facility is using the same cloth/towel around the naan gaddi throughout the entire operational day. Increase changing frequency for the cloth on the application device (gaddi) to prevent food contamination. Replace cloth every two hours at a minimum.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Ensure mutton meats includes labels with basic labelling info going forward
  3. Inspection

    5 infractions

    • 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.
      • Dishwasher in disrepair. Repair / replace dishwasher. In the interim, continue to follow manual dishwashing procedures in the three compartment sink until the dishwasher has been serviced and in good working order. 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.
    • 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;
      • No dish soap available for dishwashing purposes on site. 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. When relying on the manual method for washing and sanitizing, the operator shall use the following procedure. Dishes must be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 45°C (113°F); iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45°C (113° F); iv. sanitized in the third compartment sink by immersion in one of the following methods: ° for at least two minutes in water at a temperature of at least 77°C (171°F) ° for at least two minutes in a chlorine solution of 100 to 200 mg/L available chlorine at a temperature of not less than 45°C (113°F) ° for at least two minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113°F)
    • 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.
      • Bowl containers used to scoop out dry goods are being stored inside the bulk food containers. Do not store utensils handle down in foods. Obtain scoops with a handle to minimize direct hand contact with foods and prevent potential cross-contamination. Utensils must be handled and stored in a sanitary manner.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Ensure mutton meats includes labels with basic labelling info going forward.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Store cell phone device away from food handling areas to prevent potential for contamination of food or food preparation areas.
  4. Inspection

    12 infractions

    • 16(2) A person must not remove or alter a hold tag unless directed to do so by the inspector.
      • Hold tag # 2022-00081 and 2022-00581 issued for several packages (5) of unlabeled mutton meat in the stand-up freezer. Invoice produced at end of inspection. Hold tag removed on site.
    • 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;
      • Food and debris under carts and grease debris behind and around large single burner in cookline. Clean and sanitize areas.
    • 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 soap available and soap dispenser in disrepair at the handwashing station near the stand-up freezer. No paper towel at the handwashing station near dishwasher. Ensure handwashing stations are fully and constantly equipped with soap and paper towel in dispensers. Hand hygiene stations must be available for food handler's use at all times the facility is in operation. Paper towel provided at the handwashing station near the dishwasher during inspection. Repair / replace the soap dispenser at the station near the stand-up freezer. 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. 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.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Store cell phone device away from food handling areas to prevent potential for contamination of food or food preparation 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;
      • Ensure to store food products of animal origin below and separate from ready to eat foods and fresh produce. Foods must be stored in food grade containers; not tin cans. Dispense canned food contents into glass or plastic food grade containers once opened. Store bulk dry goods (rice) off the floor and in food grade containers. 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. 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. 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.
    • 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.
      • Dishwasher in disrepair. Repair / replace dishwasher. In the interim, continue to follow manual dishwashing procedures in the three compartment sink until the dishwasher has been serviced and in good working order. 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.
    • 27(a) 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: (a) the person is clean and sanitary and shows good personal hygiene;
      • Food handler was observed handling their personal cell phone device upon entry to then kitchen, followed by inadequate handwashing (rinsing hands with running water only). Educated about proper handwashing procedures after engaging in activities that may result in the transfer of bacteria to food contact surfaces and food. Food handlers must ensure to perform proper handwashing procedures. Handwashing is the best way to prevent the spread of diseases and reduce risk of illness. In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers who engage in activities which may result in the transfer of bacteria (e.g., sneezing, touching hair/ eyes/ mouth/ nose, etc.), wash their hands before resuming food service activities and food handling.
    • 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.
      • Food handlers unable to show proof of food hygiene training certification at the time of inspection. One person per shift is required to have food hygiene training certification. Provide proof of valid certificate.
    • 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;
      • Inadequate manual dishwashing procedure at this facility (no manual sanitizing step). Bleach and Quats chemical agents both available on site. 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. When relying on the manual method for washing and sanitizing, the operator shall use the following procedure. Dishes must be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 45°C (113°F); iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45°C (113° F); iv. sanitized in the third compartment sink by immersion in one of the following methods: ° for at least two minutes in water at a temperature of at least 77°C (171°F) ° for at least two minutes in a chlorine solution of 100 to 200 mg/L available chlorine at a temperature of not less than 45°C (113°F) ° for at least two minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113°F)
    • 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.
      • Food handlers unaware of how to prepare a sanitizing solution. Educated and a bleach water solution was prepared on site. For bleach water sanitizing solution: mix daily 1/2 tsp of household unscented bleach 5.25% per 1 litter of water. Apply solution to pre-cleaned surface. Solution has a two min contact time. Allow to air dry. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
    • 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.
      • Bowl containers used to scoop out dry goods are being stored inside the bulk food containers. Do not store utensils handle down in foods. Obtain scoops with a handle to minimize direct hand contact with foods and prevent potential cross-contamination. Utensils must be handled and stored in a sanitary manner.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Ensure mutton meats includes labels with basic labelling info going forward.

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