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Brawta Jamaican Jerk Hut

1549 LOWER WATER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Brawta Jamaican Jerk Hut has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since August 12, 2024. The most recent inspection, on October 15, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on October 15, 2026. For example: 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;

  • 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 October 15, 2026. For example: 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;

  • 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 October 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 4 times across 2 separate inspections, most recently on October 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 3 times across 2 separate inspections, most recently on September 29, 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.

5 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.
      • Food establishment must protected against the entrance of pests, seal rodent entry points. Employ a professional pest control company.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Repair tap at 3 compartment sink to provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Continue to manually fill 1st sink compartment using second tap installed at 3 compartment sink to complete manual dishwashing until tap is repaired.
    • 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;
      • Repair or replace hot holding unit with cracked plexiglass. Food contact surfaces of equipment must be free from breaks, cracks, open seams, chips, pits, and similar imperfections.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Obtain two additional plugs to fit the drains of the 3 compartment sink.
    • 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;
      • Move and/or remove equipment, supplies, and stored items as necessary to permit thorough cleaning and sanitizing of all areas, including beneath and behind items. Clean and sanitize all areas with food debris including storage shelves, steel rolling rack, storage cupboards, preparation tables and countertops. Remove all garbage, including cardboard boxes from facility to permit thorough cleaning and sanitizing.
    • 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 all areas affected by rodent droppings/urine including: floor/wall junctions throughout facility, beneath items stored along perimeter of facility. Inspect all items stored in facility: clean and sanitize equipment and items contaminated by pests, discard single-use items contaminated by pests. Discard parchment paper stored in open garbage bag in contact with floor. Remove excess equipment/supplies not in use to prevent sheltering of pests.
  2. Inspection

    10 infractions

    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Remove not in use equipment stored on site from facility to allow proper cleaning and sanitizing of facility.
    • 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.
      • Food establishment must protected against the entrance of pests, seal rodent entry points. Remove excess equipment stored in facility that is not used to prevent sheltering of pests. Employ a professional pest control company.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Repair tap at 3 compartment sink to provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Continue to manually fill 1st sink compartment using second tap installed at 3 compartment sink to complete manual dishwashing until tap is repaired.
    • 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;
      • Handwash facilities must be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices (such as paper towel in a dispenser), or other drying apparatus that is approved by a PHI. Replace broken hand soap dispenser at handwashing sink.
    • 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;
      • Repair or replace hot holding unit with cracked plexiglass. Food contact surfaces of equipment must be free from breaks, cracks, open seams, chips, pits, and similar imperfections.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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 contact surface sanitizer at 100ppm chlorine prepared during inspection.
    • 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/urine: floor/wall junctions throughout facility, beneath equipment in center of facility.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Post permit in obvious location in the food establishment.
  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;
      • Ensure a sanitize step is completed when dishwashing at three-compartment sink.
    • 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;
      • General cleaning required (hand sink, back splash behind three-compartment sink, perimeter of kitchen).
  4. Inspection

    0 infractions

  5. Inspection

    6 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • No hot water available in the food establishment. In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
    • 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 sink observed blocked by a hot holding unit and a bucket in the basin. Hand wash sinks must be accessible at all times to allow for proper hand washing practices. Hot holding unit and bucket moved at time of inspection.
    • 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 paper towel dispenser available at the hand wash sink. Paper towel dispensers are required to protect paper towel from contamination. Paper towel dispenser stocked at the hand wash sink at time of inspection.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Bleach sanitizer spray bottle measured too strong; diluted to 200ppm at time of inspection (mix 1/2 teaspoon unscented household bleach per 1 liter of water).
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Probe thermometer must be available onsite for verifying the internal temperatures of potentially hazardous food. Probe thermometer obtained at time of inspection.
    • 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.
      • Discontinue storing in-use utensils in containers of room temperature water. Acceptable methods of storing in-use utensils include in a dipper well, in a hot holding well at 60 degrees Celsius or above, in a clean container in ta refrigerator or freezer, or using a cloth/paper towel soaked in sanitizer and wiping the utensil and then storing in a clean container (utensils and container must be cleaned and sanitized every 4 hours).

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