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Passage to India

4441 PROSPECT, BAYSIDE · Food Establishment

Official record from Nova Scotia →

Inspection summary

Passage to India has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 27, 2025. The most recent inspection, on September 29, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 21 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on September 29, 2026. For example: 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.

  • 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 5 separate inspections, most recently on September 29, 2026. 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.

  • 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 5 times across 3 separate inspections, most recently on September 29, 2026. 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.

  • 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 5 times across 3 separate inspections, most recently on July 29, 2026. 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;

  • 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 4 times across 2 separate inspections, most recently on June 19, 2026. 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.

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.

9 inspections

  1. Inspection

    4 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 and/or replace surfaces to close holes/gaps located in the following areas: in the floor next to the Pepsi reach-in cooler and in the baseboard by the convention oven.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the cold top prep cooler (not currently in-use) and the walk-in cooler for storage of potentially hazardous food. Contact a refrigeration technician to service the coolers so that temperatures are maintained at 4 degrees Celsius or below.
    • 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 affected by rodent droppings: on the storage shelf below the hot holding units across from the cookline.
    • 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.
      • Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
  2. Inspection

    0 infractions

  3. 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.
      • Fill and/or replace surfaces to close holes/gaps located in the following areas: in the floor next to the Pepsi reach-in cooler, in the wall at the kitchen entrance, in the baseboard by the convention oven, in the wall in the stairwell, in the wall by the storage shelves across from the walk-in freezer, and around plumbing in the staff washroom.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the cold top prep cooler (not currently in-use) and the walk-in cooler for storage of potentially hazardous food. Contact a refrigeration technician to service the coolers so that temperatures are maintained at 4 degrees Celsius or below.
    • 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 affected by rodent droppings: floor/wall junctions in the kitchen, on the storage shelf below the hot holding units across from the cookline, on the window sills, floor, and shelves in the dry storage areas, and throughout the storage closet in the dining room.
    • 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.
      • Discard all potentially hazardous food in the walk-in cooler.
    • 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.
      • Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Discard all prepared food observed in the Aquafina reach-in cooler with either no prepared date label or a prepared date label that exceeds 7 days. Discard containers of rotten spring mix observed in the Aquafina reach-in cooler and the walk-in cooler. Discard mouldy bread.
  4. Inspection

    2 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;
      • Replace battery in the paper towel dispenser at the hand wash sink in the kitchen.
    • 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;
      • Replace battery in the paper towel dispenser at the hand wash sink in the kitchen.
  5. Inspection

    1 infraction

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Replace paper towel dispenser in the staff washroom.
  6. Inspection

    6 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.
      • Discard cutting boards observed with excessive gashes/staining/mold growth.
    • 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.
      • Resurface or replace rusty shelves in the walk-in cooler as they are no longer easily cleanable.
    • 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 affected by rodent droppings: on the deli slicer and on the the covers of the food storage containers below the prep table.
    • 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;
      • Hand wash sinks must be accessible at all times; move sheet pan of bacon from covering the kitchen hand wash sink.
    • 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;
      • Replace battery in the paper towel dispenser at the hand wash sink in the kitchen.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Hand wash sink must be accessible at all times; replace broken paper towel dispenser at the hand wash sink.
  7. Inspection

    2 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Replace paper towel dispenser in the staff washroom.
    • 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.
      • Discontinue use of the low-temperature dish washer for sanitizing dishes; sanitize dishes in the three-compartment sink using an approved food grade surface sanitizer. Contact a dish washer technician to service the low-temperature dish washer so that the chlorine sanitizer measures 100ppm.
  8. Inspection

    8 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;
      • Paper towel must be stocked in the dispenser at the kitchen hand wash sink and dispenser must be functioning properly.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Unclog paper towel dispenser in the staff washroom so that it dispensing paper towel properly.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the cold top reach-in cooler until it has been serviced by a technician and is able to maintain food temperatures at 4 degrees Celsius or below.
    • 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.
      • At least one food handler with valid food hygiene training certification must be onsite during operating hours.
    • 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.
      • Discontinue use of the low-temperature dish washer for sanitizing dishes; sanitize dishes in the three-compartment sink using an approved food grade surface sanitizer. Contact a dish washer technician to service the low-temperature dish washer so that the chlorine sanitizer measures 100ppm.
    • 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.
      • Chemical spray bottles removed from original containers must be clearly labelled to identify contents.
    • 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.
      • Spic & Span is not an approved food grade surface sanitizer. Use quaternary ammonium mixed with water to a concentration of 200ppm for use as a food grade surface sanitizer on dishes and food contact surfaces.
    • 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.
      • Potentially hazardous in the cold top reach-in cooler were discarded at time of inspection. 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.
  9. Inspection

    2 infractions

    • 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.
      • Raw hamburgers stored behind chopped peppers in the cold top prep cooler were moved to the front to avoid contaminating the chopped peppers.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Prepared ready-to-eat food that may be held for longer than 24 hours must be clearly marked at the time it was prepared.

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