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ORIENT CHINESE CUISINE (THE)

227 BEDFORD, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

ORIENT CHINESE CUISINE (THE) has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 19, 2025. The most recent inspection, on November 28, 2025, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Protecting food from contamination.

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.

  • 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 2 times on November 19, 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.

  • 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 once on November 19, 2025. For example: 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.

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.

2 inspections

  1. Inspection

    0 infractions

  2. 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.
      • 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.
    • 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.
    • 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.

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