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ASAP Mabuhay Filipino Restaurant

5237 BLOWERS, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

ASAP Mabuhay Filipino Restaurant has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 6, 2024. The most recent inspection, on June 24, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 2 separate inspections, most recently on June 24, 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;

  • 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 3 times across 3 separate inspections, most recently on June 24, 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.

  • 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 December 5, 2025. 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;

  • 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 December 6, 2024. 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.

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.

5 inspections

  1. 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 rodent droppings throughout the dishwashing area.
    • 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;
      • Counter tops and other food contact surfaces require cleaning and sanitizing.
    • 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.
      • Potentially hazardous food items (raw, unprocessed meat & meat skewers) must be refrigerated when not actively being processed.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    2 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;
      • There was no hand soap dispenser at the hand washing station. Purchase a pump hand soap dispenser and keep it stocked with hand soap.
    • 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.
      • Boxes of meat must be transferred to the refrigerator immediately after receiving. Meat that is being sectioned and skewered must be kept at room temperature for the minimum amount of time require for processing to avoid temperature abuse. Keep meat products at 4 Celsius or lower unless it is actively being processed or cooked. In accordance with section 3.3.3 of the Nova Scotia Food Retail and Food Services Code: Refrigeration Storage: All potentially hazardous food shall be stored at a temperature of 4°C (40°F) or less. This includes foods that have been prepared and cooled to be served cold. In accordance with 3.7.3.D of the Nova Scotia Food Retail and Food Services Code: Handling and Transfer of Foods: d. In transferring potentially hazardous foods, foods must be quickly moved into temperature controlled storage to minimize the time in which they are in the danger zone
  5. 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.
      • Repair the rodent holes in the walls beneath the dishwashing sink and elsewhere in the establishment.
    • 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;
      • There was no hand washing soap at the designated hand washing sink at the time of the inspection. Hand washing soap is critical to food safety. Replace the hand washing soap supply. Hand washing soap must be placed in a dispenser.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • The grease trap for the manual dishwashing sink must be cleaned.
    • 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 spray bottle labelled "sanitizer" had no detectable sanitizer in it during the inspection. A supply of food contact surface sanitizer is needed to clean up spills of potentially hazardous food items and before and after each shift of food preparation. Prepare this solution each day that food preparation is taking place in the kitchen. Mixing instructions have been placed in the kitchen.
    • 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 supply of dish soap and bleach on site during the inspection was critically low. Soap is highly important for dishwashing to remove debris so that food contact items may be adequately sanitized. The dishwashing area must have a supply of food contact sanitizer. To prepare bleach as a sanitizer in the dish sink, add 1/2 tsp bleach to each litre of water in the sanitizing sink. Instructions on how to prepare this sanitizer and how to appropriately wash dishes using a 3 compartment sink have been added to the food preparation area.
    • 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;
      • Thoroughly clean and sanitize the food preparation, storage, and dish washing areas. Clean rodent droppings from beneath the dishwashing sink. Clean up meat juice spills and blood on the floor from the meat cutting table. Clean and sanitize the meat cutting table and cutting boards. Clean and sanitize the countertops around the cooking area.

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