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ARTHUR'S URBAN MARKET

1591 HOLLIS, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

ARTHUR'S URBAN MARKET has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 26, 2024. The most recent inspection, on September 15, 2026, recorded 6 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

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.

  • 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 September 15, 2026. For example: 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;

  • 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 4 separate inspections, most recently on September 15, 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 2 separate inspections, most recently on September 15, 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 2 times across 2 separate inspections, most recently on September 15, 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;

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

    6 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.
      • Fill the following holes/gaps to prevent the entry and movement of pests: in the floor next to the water lines by the proof and in the ceiling around pipes/wires/cables.
    • 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;
      • Hand wash sinks must be accessible for hand washing and be used for no other purpose other than hand washing. Remove sheet pans sitting on top of the hand wash sink in the kitchen dish pit area.
    • 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;
      • Remove gloves and wash hands after handling soiled dishes and before handling cleaning dishes.
    • 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 following areas to remove debris build-up: on the floor/shelves in the the kitchen walk-in cooler and on the floor under the kitchen dish pit area.
    • 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 affected by rodent droppings: on the window ledges throughout the food establishment, on the floor behind/between the proofers in the bakery, on the rack shelf edges by the proofer, on the bottom wood sheet by the oven in the bakery, in the storage bins by the mixers in the bakery, on the floor under the retail shelves, on the floor behind the grab and go display coolers, on the floor under the staff lockers, and under the black shelving unit in the kitchen.
    • 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.
      • Food prepared at room temperature (e.g. salads, sandwiches, cut fruit) must be cooled to 4 degrees Celsius in the walk-in cooler prior to stocking in display coolers. Do not overstock display coolers; temperatures of food must be maintained at 4 degrees Celsius or below. Verify internal temperatures of food using a probe thermometer and discard food that has been above 4 degrees Celsius for more than 4 hours.
  2. Inspection

    0 infractions

  3. Inspection

    4 infractions

    • 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;
      • Bakery equipment (i.e., dough moulder, bread slicer) must be cleaned and sanitized more frequently.
    • 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;
      • A separate food-grade sanitizer must be available in meat processing room and produce room.
    • 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;
      • An extensive clean is required of entire facility due to build-up of rodent droppings.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Food items stored on window sill in bakery must be kept in food-grade containers to prevent access by pests.
  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;
      • Observed a build-up of rodent droppings around perimeter of bakery area (i.e., along window sills, under/behind equipment). Clean and disinfect all areas affected by rodent droppings.
  5. Inspection

    0 infractions

  6. 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;
      • Rodent droppings observed along walls, under shelving units, behind equipment and in hard to reach areas in various locations including bakery area, dishwashing area and back prep kitchen. Ensure rodent droppings are cleaned and all areas are thoroughly disinfected.
  7. 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;
      • No hand wash sink available at the hot service case next to the cash register. Install a hand wash sink equipped with hot/cold water under pressure, a paper towel dispenser, and liquid hand soap next to the hot service 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;
      • Rodent droppings observed in the following areas: Bakery department - on the floor under the shelving next to the hand wash sink, under the two-compartment sink, on the floor between the proofers, and on the floor behind the oven. Dead mouse observed on the floor under the two-compartment sink. Meat department - on the floor under the shelving. Main kitchen - on top of the bottom Rationale oven, on the floor under the dish washer, on the window ledges, and on the trays on the bottom shelves and on the floor under the shelving in the walk-in cooler. Produce department - on the bottom shelf below the prep table. Clean and sanitize all areas affected by rodent droppings.
    • 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.
      • Packages of raw poultry observed stored in the display cooler next to and above other packaged food. Raw poultry must be stored separated or below other food.

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