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Burrito Jax

3117 KEMPT, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Burrito Jax has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 15, 2025. The most recent inspection, on September 23, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 28 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 11 times across 4 separate inspections, most recently on August 13, 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.

  • 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 9 times across 2 separate inspections, most recently on July 7, 2026. For example: 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.

  • 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 July 7, 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;

  • 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 2 times on June 18, 2026. For example: 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.

  • 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 June 18, 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;

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

    2 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 entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, around plumbing of all sinks, and above the pipe at the floor/wall junction between the cooler and hand wash sink.
    • 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: on the floor under the storage shelves and throughout the front food handling/service area.
  3. Inspection

    2 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 entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, in the wall by the clean dish storage rack, and around plumbing of all sinks.
    • 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: on the floor under the storage shelves, on the floor through the front food handling/service area, and on the storage shelf below the hot holding station.
  4. 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.
      • Fill the following holes/gaps to prevent entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, in the wall by the clean dish storage rack, in the wall by the upright freezer and dry storage shelves, and around plumbing of all sinks.
    • 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 entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, in the wall by the clean dish storage rack, in the wall by the upright freezer and dry storage shelves, and around plumbing of all sinks.
    • 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;
      • Remove POS wires from the front hand wash sink; turn on hot and cold water supply and stock the hand wash sink with soap and paper towel in dispensers.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
    • 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.
      • Remove hosing draining from the hot water tank/ceiling into the three-compartment sink.
    • 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.
      • Remove hosing draining from the hot water tank/ceiling into the three-compartment sink.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the front cold top prep cooler (ambient air temperature measured 11.7 degrees Celsius). Contact a refrigeration technician to service the cooler. The ambient air temperature must measure 4 degrees Celsius or below.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the front cold top prep cooler (ambient air temperature measured 11.7 degrees Celsius). Contact a refrigeration technician to service the cooler. The ambient air temperature must measure 4 degrees Celsius or below.
    • 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: on the floor under the storage shelves, on the floor through the front food handling/service area, and on the storage shelf below the hot holding station.
    • 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: on the floor under the storage shelves, on the floor through the front food handling/service area, and on the storage shelf below the hot holding station.
  5. Inspection

    13 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;
      • Remove cardboard from lining shelves/being used as storage as it is not an easily cleanable material.
    • 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.
      • Keep entrance door closed to prevent entrance of pests.
    • 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 entry and movement of pests: in the wall under the three-compartment sink, in the corner of the wall under the three-compartment sink, in the wall by the clean dish storage rack, in the wall by the upright freezer and dry storage shelves, and around plumbing of all sinks.
    • 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;
      • Remove POS wires from the front hand wash sink; turn on hot and cold water supply and stock the hand wash sink with soap and paper towel in dispensers.
    • 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.
      • Remove hosing draining from the hot water tank/ceiling into the three-compartment sink.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Stock paper towel in the dispenser at the hand wash sink in the washroom.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Discard all cutting boards observed with excessive gashes and black/food staining as they are no longer easily cleanable.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Plug in white chest freezer that was unplugged with food stored in it. Discontinue use until the temperature measured -18 degrees Celsius.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Monitor the temperature of the front cold top prep cooler (ambient air temperature measured 8.3 degrees Celsius) to ensure it returns to 4 degrees Celsius or below within the next hour. If the temperature does not return to 4 degrees Celsius or below then discontinue use and move all potentially hazardous food to another functioning refrigeration unit. Contact a refrigeration technician to service the cooler.
    • 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 floor under the anti-slip mat at the three-compartment sink and in the walk-in cooler to remove debris/food spills build-up
    • 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: on the floor under the storage shelves, on the floor through the front food handling/service area, and on the storage shelf below the hot holding station.
    • 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.
      • Discard packaged corn (2kg) and packaged chicken (5 packages), and lean ground beef that was stored in the white chest freezer.
    • 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.
  6. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with clause 2.9(e) of the NS Food Retail and Food Services Code: Non-food agents such as cleaners, sanitizers, detergents, pesticides, and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces, and non-food materials such as utensils, linens, single service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas.

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