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WING FU RESTAURANT

269 HIGHWAY 214, ELMSDALE · Food Establishment

Official record from Nova Scotia →

Inspection summary

WING FU RESTAURANT has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 31, 2023. The most recent inspection, on August 20, 2026, found no infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on August 6, 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;

  • 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 5 times across 3 separate inspections, most recently on August 6, 2026. 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.

  • 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 once on August 6, 2026. 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;

  • 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 once on August 6, 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;

  • 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 once on August 6, 2026. For example: 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.

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.

7 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Cardboard does not meet this requirement. Remove cardboard from the refrigerator shelving, countertops, and floors throughout the facility.
    • 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;
      • Ensure that the correct chemicals are attached to the mechanical dishwasher to correctly clean and sanitize dishware. During the inspection two containers of rinse aid were being fed via separate lines into the dishwasher and no sanitizer was attached to the machine.
    • 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 three compartment dishwashing sink is being used for thawing chicken. This sink must be regularly and thoroughly cleaned with soap and water, and then sanitized with a food contact surface sanitizer such as bleach and water. This must be done at a minimum at the beginning and end of each day and ideally done between each batch of chicken that is processed.
    • 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;
      • Rodent activity noted on top of and beneath the mechanical dishwasher. With the correct protective equipment, thoroughly clean and sanitize this area. Fill any holes in the wall that may allow for rodents to pass through into the kitchen, and monitor the kitchen for further rodent activity.
    • 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.
      • DO NOT THAW RAW CHICKEN AT ROOM TEMPERATURE. The acceptable methods for thawing chicken or other potentially hazardous food items are: in the refrigerator, under CONTINUOUSLY RUNNING cold water, in the microwave, or as a part of the cooking process.
    • 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.
      • Cooked chicken balls, spring rolls, egg rolls, and rice must be rapidly cooled in small batches or in shallow pans or trays, then transferred to the refrigerator. Cooling cooked foods must be done in accordance with the NS Food Retail and Food Service Code Section 3.3.6: Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving are to be cooled from 60°C (140°F) to 20°C (68°F) or less within two hours and then from 20°C (68°F) to 4°C (40°F) or less within four hours (total six hours) as outlined in the parameters of Appendix B. Food items stored in the refrigerator must be covered to prevent contamination.
    • 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.
      • Implement a temperature monitoring system for the refrigerators in the restaurant. Record the temperatures of the refrigerators twice daily. Keep these records for 2 years from the date of completion.
    • 7 A permit is not transferable to any other person or to any other food establishment.
      • If the restaurant has been sold to a new owner, the new owner must apply for a permit.
  3. Inspection

    0 infractions

  4. Inspection

    3 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 and sanitize the dry storage areas that have been contaminated by rodent droppings. Discard any unused items in the dry storage area to allow for easier cleaning.
    • 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 food contact surface sanitizer on site is too strong. To prepare food contact surface sanitizer put 1/2 tsp (2.5ml) household unscented chlorine bleach in the 1 litre spray bottle and fill the rest with potable water.
    • 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 thaw pork in the floor janitorial mop sink. Do not process any food items in a janitorial mop sink. If food must be thawed under continuously running cold water, then this must be done in either a cleaned and sanitized food preparation sink, or in a cleaned and sanitized dishwashing sink.
  5. Inspection

    0 infractions

  6. Inspection

    3 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 dust and food debris from the ceiling, walls, doors, and door handles of the walk-in cooler.
    • 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.
      • Properly organize the walk-in cooler so that ready-to-eat food items are stored above raw meat products. Ready-to-eat food items such as cooked rice must be covered once cooled to prevent contamination.
    • 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.
      • Ready to eat food items must not be placed next to raw meat in the sink. Meat must be thawed under continuously running cold water in the sink. Only place as much meat product in the sink that is necessary to thaw at one time. Between processing raw and ready to eat items, the sinks must be thoroughly cleaned and sanitized.
  7. Inspection

    0 infractions

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