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SONG'S KOREAN RESTAURANT

6249 QUINPOOL, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

SONG'S KOREAN RESTAURANT has been inspected 12 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 30, 2024. The most recent inspection, on April 10, 2026, found no infractions.

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

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.

  • 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 10 times across 7 separate inspections, most recently on June 27, 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 9 times across 4 separate inspections, most recently on April 23, 2025. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 4 separate inspections, most recently on April 23, 2025. For example: 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;

  • 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 5 times across 3 separate inspections, most recently on March 27, 2026. For example: 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;

  • 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 April 10, 2025. For example: 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.

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.

12 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Clean the grease and food debris buildup under all equipment.
  3. Inspection

    0 infractions

  4. Inspection

    2 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.
      • Main door was observed left open at the time of inspection. Door must be kept closed or screen door must be installed. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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.
      • Obtain a contract with licensed pest control company and provide pest control service report to the Public Health Inspector.
  5. Inspection

    1 infraction

    • 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.
      • Obtain a contract with licensed pest control company and provide pest control service report to the Public Health Inspector.
  6. Inspection

    1 infraction

    • 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.
      • Obtain a contract with licensed pest control company and provide pest control service report to the Public Health Inspector.
  7. Inspection

    6 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • - Observed cardboard lining the bottom shelve of a stainless steel table in the kitchen, the floor near the stove area and the floor in walk in cooler. Cardboard must be removed as it is not an easily cleanable material. - Observed tin foil lined on the walls by the deep fryer and walls outside walk in cooler. It must be removed as it is not an easily cleanable material.
    • 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.
      • Obtain a contract with licensed pest control company and provide pest control service report to the Public Health Inspector.
    • 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;
      • Debris and grease buildup observed on the sides of the equipment in the kitchen. Non food contact surfaces of equipment must be cleaned at a frequency to avoid buildup of grease, dirt and 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;
      • Observed rodent droppings on the floor in dry storage room. Areas affected by rodent droppings must be cleaned and sanitized.
    • 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.
      • Sanitizer spray bottles observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Observed containers of food left open in dry storage room and in walk in cooler. Food items must be stored with proper sealed covers on the containers.
  8. Inspection

    8 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • - Observed cardboard lining the bottom shelve of a stainless steel table in the kitchen, the floor near the stove area and the floor in walk in cooler. Cardboard must be removed as it is not an easily cleanable material. - Observed tin foil lined on the walls by the deep fryer and walls outside walk in cooler. It must be removed as it is not an easily cleanable material.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Bottom shelf of a stainless steel table in the kitchen appeared rusty. Rusty shelf is no longer easily cleanable. Repair/replace rusty shelf so that it is smooth, non permeable and easily cleanable.
    • 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.
      • Obtain a contract with licensed pest control company and provide pest control service report to the Public Health Inspector.
    • 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;
      • Debris and grease buildup observed on the sides of the equipment in the kitchen. Non food contact surfaces of equipment must be cleaned at a frequency to avoid buildup of grease, dirt and 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;
      • Observed rodent droppings on the floor in dry storage room. Areas affected by rodent droppings must be cleaned and sanitized.
    • 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.
      • Sanitizer spray bottles observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents.
    • 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 cooling equipment.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Observed containers of food left open in dry storage room and in walk in cooler. Food items must be stored with proper sealed covers on the containers.
  9. Inspection

    0 infractions

  10. Inspection

    5 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Floor in the walk-in cooler is worn and no longer easily cleanable. Replace flooring in the walk-in cooler to allow for proper cleaning.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Remove cardboard lining the storage shelf under the kitchen prep table; cardboard is not an easily cleanable material and is not to be used in place of regular cleaning.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Tin foil observed lining the walls around the cooking equipment, on the walk-in cooler, and on the wall where the deep fryer is. Tin foil is not an easily cleanable material and is not to be used in place of regular cleaning. Remove tin foil lining the walls.
    • 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.
      • Gap observed at the bottom of the back entrance kitchen door. Install pest proof weather stripping on the back entrance kitchen door to prevent entry of pests.
    • 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.
      • Containers/boxes of food observed stored directly on the floor in the walk-in cooler. Food must be stored on shelving at least 6 inches off the floor to protect from contamination and to facilitate proper cleaning of the floor.
  11. Inspection

    9 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Floor in the walk-in cooler is worn and no longer easily cleanable. Replace flooring in the walk-in cooler to allow for proper cleaning.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Remove cardboard lining the storage shelf under the kitchen prep table; cardboard is not an easily cleanable material and is not to be used in place of regular cleaning.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Tin foil observed lining the walls around the cooking equipment, on the walk-in cooler, and on the wall where the deep fryer is. Tin foil is not an easily cleanable material and is not to be used in place of regular cleaning. Remove tin foil lining the walls.
    • 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.
      • Gap observed at the bottom of the back entrance kitchen door. Install pest proof weather stripping on the back entrance kitchen door to prevent entry of pests.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • No certified food handlers onsite. At least one food handler with valid food hygiene training must be onsite during operating hours. Complete an approved food hygiene course and provide proof to the Public Health Officer.
    • 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.
      • Strainer with chopped carrots observed stored in the dish washer; this is not a sanitary area to store food. Strainer of chopped carrots were discarded at time of inspection.
    • 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.
      • Containers/boxes of food observed stored directly on the floor in the walk-in cooler. Food must be stored on shelving at least 6 inches off the floor to protect from contamination and to facilitate proper cleaning of the floor.
    • 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 meat observed stored above ready-to-eat food in the walk-in cooler. Raw meat must be stored below or separate from ready-to-eat food to protect it from contamination by raw meat juices. Move raw meat to bottom shelves below ready-to-eat food.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Personal items (e.g. hair curler, mask, medication) observed stored with clean dishes next to the hand wash sink in the kitchen. Personal items must be stored separate from food storage and preparation areas. Personal items moved at time of inspection.
  12. Inspection

    0 infractions

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