ORIENT CHINESE CUISINE (THE)

227 BEDFORD, HALIFAX · Food Establishment

3 inspections

1. InspectionNov 28, 2025

   0 infractions

2. InspectionNov 19, 2025

   3 infractions

   • 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 following areas where a few rodent droppings were observed: bottom storage shelf at the kitchen entrance, on the floor under the dish pit, on the floor by the dry storage shelves, and on the bottom shelf in the dry storage room.
   • 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.
     • Fill holes in the walls by the hot water tank, around the pipes in the dish pit, and at the hand wash sink in the staff washroom.
   • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
     • Develop a Quality Assurance (Management) System for Sous Vide food products. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i) identify all possible health hazards related to food; ii) identify critical control points in the production and processing of food products with potentially hazardous ingredients (including raw ingredients) that could contaminate other food; iii) establish critical limits for each critical control point; iv) identify procedures to regularly monitor critical control points on the critical limits; v) include corrective actions and procedures to follow when deviations from critical limits occur; and vi) record all exceptions to the procedures/specifications that impact food safety, and establish verification processes, as appropriate.
3. InspectionAug 15, 2023

   0 infractions