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Twist of India Restaurant & Bar

1569 DRESDEN, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Twist of India Restaurant & Bar has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 25, 2025. The most recent inspection, on September 29, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 8 times across 6 separate inspections, most recently on September 29, 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;

  • 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 3 times across 3 separate inspections, most recently on March 11, 2026. For example: 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;

  • 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 June 25, 2025. For example: 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.

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.

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 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;
      • Clean the food spills, debris and grease build up on the walls and floors beneath, beside, and behind the main cooking line.
    • 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 debris build up on the range hood.
  3. Inspection

    2 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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. Bar dishware must be washed and sanitized in the kitchen until the bar dishwasher is demonstrated to provide detergent and sanitizer in the appropriate cycles.
    • 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 the rodent droppings from the cutting boards and shelving in the kitchen. After cleaning, sanitize areas affected with rodent droppings using the food contact surface sanitizer from the dispenser and follow the required contact times. Clean the rodent droppings in the basement on the carpeted area.
  4. 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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. Bar dishware must be washed and sanitized in the kitchen until the bar dishwasher is demonstrated to provide detergent and sanitizer in the appropriate cycles.
  5. Inspection

    2 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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. Bar dishware must be washed and sanitized in the kitchen until the bar dishwasher is demonstrated to provide detergent and sanitizer in the appropriate cycles.
    • 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 the rodent droppings from the cutting boards and shelving in the kitchen. After cleaning, sanitize areas affected with rodent droppings using the food contact surface sanitizer from the dispenser and follow the required contact times. Clean the rodent droppings in the basement on the carpeted area.
  6. Inspection

    0 infractions

  7. Inspection

    2 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;
      • The bar dishwasher did not have a detectable concentration of sanitizer at the beginning of the inspection. The sanitizer was replenished and it was noted that the supply line labeled "sanitizer" was meant for the detergent bottle. Correctly label the lines and place them in the correct chemicals. Ensure that the dishwasher is providing an adequate concentration of sanitizer before returning the unit to use.
    • 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;
      • A large quantity of rodent droppings were noted on the basement stairs and in the dry food storage area in the basement. Clean the up the rodent droppings and have the pest control company assess the issue.
  8. Inspection

    3 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.
      • Do not store food items on the floor of the walk-in refrigerator.
    • 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 rodent droppings from the stairwell and throughout the basement. Continually clean these areas until the rodent issue has been fully addressed.
    • 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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. The bar dishwasher must be serviced and demonstrated to provide the appropriate concentration of sanitizer during the rinse cycle.

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