Sanjha Chulha Tiffin Service

75 AKERLEY, DARTMOUTH · Food Establishment

7 inspections

1. InspectionMar 26, 2026

   0 infractions

2. InspectionMar 16, 2026

   6 infractions

   • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
     • Refer to previous and current inspection reports for details.
   • 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;
     • All foods must be stored in food grade containers to prevent the potential of chemical contamination of food. 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.
   • 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;
     • Rodent droppings observed on the floor around the dishwashing and hot water heater areas. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
   • 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.
     • Ensure to have food transport equipment (i.e., portable insulated bags and/or coolers, gel packs, etc.) to keep cold food under refrigeration temps of 4C/40F or below during deliveries. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. 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.
   • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
     • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all refrigeration units and cold holding for cooked foods during serving / order processing.
   • 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.
     • Ensure cooked / prepared foods are cold held under refrigeration temperatures of 4.0C (40F) during order processing and while awaiting pick up to protect food from contamination. Do not hold cold foods on the counter at room temp. Ensure to hold cold food orders under refrigeration until orders are picked up. 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
3. InspectionMar 4, 2026

   8 infractions

   • 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
     • Supply adequate shelving or storage facilities in order that all materials (bulk dry goods, overflow food, cooking equipment, and single service utensils, etc.) may be stored off the floor, (i.e., on racks, shelves, pallets, cabinets, pantry, etc.). Ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Also, ensure the lowest shelves on shelving racks must be a min of 6" off the floor. 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 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise.
   • 22 All living and sleeping quarters that are located in the same building as a food establishment, such as in a dwelling, must be separated from rooms and areas used for the food establishment's operations by floor-to-ceiling partitioning and solid self-closing doors.
     • Remove the bed mattress located in the storage area.
   • 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;
     • All foods must be stored in food grade containers to prevent the potential of chemical contamination of food. 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.
   • 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;
     • Rodent droppings observed on the floor around the dishwashing and hot water heater areas. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
   • 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.
     • Ensure cooked / prepared foods are cold held under refrigeration temperatures of 4.0C (40F) during order processing and while awaiting pick up to protect food from contamination. Do not hold cold foods on the counter at room temp. Ensure to hold cold food orders under refrigeration until orders are picked up. 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
   • 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.
     • Ensure to have food transport equipment (i.e., portable insulated bags and/or coolers, gel packs, etc.) to keep cold food under refrigeration temps of 4C/40F or below during deliveries. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. 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.
   • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
     • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all refrigeration units and cold holding for cooked foods during serving / order processing.
   • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
     • Refer to previous and current inspection reports for details.
4. InspectionJan 7, 2026

   6 infractions

   • 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
     • Supply adequate shelving or storage facilities in order that all materials (bulk dry goods, overflow food, cooking equipment, and single service utensils, etc.) may be stored off the floor, (i.e., on racks, shelves, pallets, cabinets, pantry, etc.). Ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Also, ensure the lowest shelves on shelving racks must be a min of 6" off the floor. 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 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise.
   • 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;
     • All foods must be stored in food grade containers to prevent the potential of chemical contamination of food. 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.
   • 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;
     • Rodent droppings observed on the floor around the dishwashing and hot water heater areas. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
   • 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.
     • Ensure cooked / prepared foods are cold held under refrigeration temperatures of 4.0C (40F) during order processing and while awaiting pick up to protect food from contamination. Do not hold cold foods on the counter at room temp. Ensure to hold cold food orders under refrigeration until orders are picked up. 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
   • 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.
     • Ensure to have food transport equipment (i.e., portable insulated bags and/or coolers, gel packs, etc.) to keep cold food under refrigeration temps of 4C/40F or below during deliveries. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. 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.
   • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
     • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all refrigeration units and cold holding for cooked foods during serving / order processing.
5. InspectionDec 22, 2025

   11 infractions

   • 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;
     • Rodent droppings observed on the floor around the dishwashing and hot water heater areas. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
   • 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;
     • Provide pest control reports from certified pest control company to your local Public Health Inspector. Ensure records are kept on site for review during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
   • 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.
     • Fresh produce must be cold held at 4C or below after these are pealed and/or cut to prevent bacterial growth; do not at room temp. 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
   • 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.
     • Ensure cooked / prepared foods are cold held under refrigeration temperatures of 4.0C (40F) during order processing and while awaiting pick up to protect food from contamination. Do not hold cold foods on the counter at room temp. Ensure to hold cold food orders under refrigeration until orders are picked up. 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
   • 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.
     • Ensure to have food transport equipment (i.e., portable insulated bags and/or coolers, gel packs, etc.) to keep cold food under refrigeration temps of 4C/40F or below during deliveries. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practiced. 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.
   • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
     • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all refrigeration units and cold holding for cooked foods during serving / order processing.
   • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
     • Provide proof of purchase of bulk dairy products. All foods must be from approved food sources.
   • 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;
     • Handwashing station at the front food prep area blocked by a food prep table. Relocate food prep table. Do not block access to the handwashing station. The handwashing station must be available and accessible for food handler's use at all times the facility is in operation. 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.
   • 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
     • Supply adequate shelving or storage facilities in order that all materials (bulk dry goods, overflow food, cooking equipment, and single service utensils, etc.) may be stored off the floor, (i.e., on racks, shelves, pallets, cabinets, pantry, etc.). Ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. Also, ensure the lowest shelves on shelving racks must be a min of 6" off the floor. 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 2.9(a) of the NS Food Retail and Food Services Code, you must provide adequate storage facilities for all items required for operation of the food premise.
   • 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;
     • All foods must be stored in food grade containers to prevent the potential of chemical contamination of food. 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.
     • Cooler door gasket is in disrepair. Repair / replace door 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.
6. InspectionDec 22, 2025

   1 infraction

   • 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.
     • Repair/replace the broken gasket on the stand-up cooler (True Refrigeration brand). 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.
7. InspectionSep 19, 2025

   2 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.
     • Fix the water leak at the faucet located in the dishwashing sink area. 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.
   • 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.
     • Repair/replace the broken gasket on the stand-up cooler (True Refrigeration brand). 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.