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Ori Foods

258 WYSE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Ori Foods has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on March 18, 2025. The most recent inspection, on March 18, 2025, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 2 times on March 18, 2025. For example: 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.

  • 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 once on March 18, 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.

  • 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 once on March 18, 2025. For example: 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.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 18, 2025. For example: 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.

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.

1 inspection

  1. 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.
      • Front display cooler observed with a broken door seal/gasket. 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(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.
      • Kitchen staff is using vinegar to sanitize food contact surfaces. Educated vinegar is not a sanitizer and instructed to switch to bleach water sanitizer. Mix daily 1/2 - 1 tsp of unscented household bleach 5.25% per 1 litter of water). Solution has a two min contact time and no rinse required; allow to air dry. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: iii. the chemicals and/or cleaning products (including concentrations) and process to be used;
    • 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.
      • Danishes with cream cheese observed seating at room temp in display case. Operator claimed freshly made batch (within 30 mins). Danishes relocated to cooler on site. Butter and milk fridges measured with temps above 4C. Adjust cooler temps to 4C (40F) or below. Monitor coolers to ensure these are able to maintain refrigeration temperatures. Ensure dropping down temp in under oven cooler during the day to ensure cooler is able to maintain 4C (40F) with the rising temps when the oven is on. 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.
      • Utensils observed handle down in bulk dry goods at the time of inspection. Remove utensils from bulk supply. Utensils must be handled and stored in sanitary manner to protect food from contamination.
    • 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
      • A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: temperature records highlighting any temperatures outside of food safety range and document corrective action.

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