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A2Z Cash 'N' Carry

45 LOVETT LAKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

A2Z Cash 'N' Carry has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 28, 2025. The most recent inspection, on October 8, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 6 times across 3 separate inspections, most recently on September 28, 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 4 times across 3 separate inspections, most recently on September 28, 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;

  • 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 3 times across 2 separate inspections, most recently on September 28, 2026. For example: 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.

  • 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 3 times across 2 separate inspections, most recently on October 6, 2026. For example: 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 28, 2026. For example: 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.

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.

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on April 6th, 2026 within the next 5 business days.
  3. Inspection

    10 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.
      • Complete all recommendations noted on the pest control service report dated September 28th, 2026.
    • 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/repair the following areas identified with gaps/holes or otherwise damage that allows for the entry and movement of rodents: gap below the front entrance customer door; holes in the corners of the baseboards in the beam by the windows at the front entrance; hole in the baseboard to the left of the mop sink room; gaps/holes around plumbing fittings under the mop sink, the hand wash sink in the front service area, and the hand wash sinks in the washrooms; gaps between the walls and the walk-in cooler/walk-in freezer; gaps at the bottoms of all interior doors; holes at the bottom of the receiving doors where pest proof gaskets should be fitted; holes/gaps along the interior edges of the walk-in cooler; holes observed in the door frame of the man door near the customer exit doors; holes in the air vents in the floor outside the walk-in freezer; gaps in the corner of the wall near the potato pallet storage; gap at the bottom of the customer exit doors.
    • 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;
      • Stock paper towel in a dispenser at the hand wash sink at the sweets service counter.
    • 20 (1) Where a medical officer reasonably believes that (a) a health hazard exists or may exist; and (b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard, the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard. (2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health. (3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order. (4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that (a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and (b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health. (5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health. (6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
      • Comply deficiencies 19(1)(e), 29(2)(b), 46, and 49(1)(a). Contact the Public Health Inspector when deficiencies have been complied.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Remove solid waste and recycling from the food establishment so that it does not provide harbourage for rodents.
    • 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/surfaces affected by rodent droppings and urine: at floor/wall junctions throughout the food establishment, on the floor under retail sales shelves, on retail sales shelves, on the floor and on the food storage shelves in the walk-in cooler, on the stairs, and on the floor in the mop sink room and washrooms.
    • 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 food contaminated by rodent droppings and urine and all packaged food where rodents have chewed the packages or boxes.
    • 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;
      • Discard all food contact packaging contaminated by rodent droppings and urine and food contact packaging storage boxes that has been chewed open by rodents.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on April 6th, 2026 within the next 5 business days.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on April 6th, 2026 within the next 5 business days.
  4. Inspection

    4 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;
      • Install a paper towel dispenser at the hand wash sink at the sweets display.
    • 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;
      • Install a paper towel dispenser at the hand wash sink at the sweets display.
    • 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 sanitizer the following areas affected by rodent droppings: floor/wall junctions, on the floor under retail shelves, and on bottom retail shelves.
    • 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 sanitizer the following areas affected by rodent droppings: floor/wall junctions, on the floor under retail shelves, and on bottom retail shelves.
  5. Inspection

    3 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;
      • Install a paper towel dispenser at the hand wash sink at the sweets display.
    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Food handler must wash their hands prior to putting on gloves and handling food (e.g. serving customers from the sweets display case).
    • 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 sanitizer the following areas affected by rodent droppings: floor/wall junctions, on the floor under retail shelves, and on bottom retail shelves.
  6. Inspection

    0 infractions

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