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BURRITO JAX

5215 BLOWERS, 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 July 27, 2024. The most recent inspection, on September 21, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 7, 2025. 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;

  • 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 October 7, 2025. 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 once on August 28, 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;

  • 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 once on August 28, 2025. 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;

  • 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 once on August 28, 2025. For example: 9(a) An operator must renew a permit, other than a temporary 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;

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

    0 infractions

  3. Inspection

    3 infractions

    • 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;
      • Staff members did not wash hands frequently enough or correctly during the inspection. Returning the disused hand washing station to use will facilitate regular and appropriate hand washing. During the re-inspection the staff on site did not demonstrate appropriate hand washing. Hand washing requires 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.
      • Potentially hazardous food items inside each of the hot holding units were well within the temperature danger zone. Potentially hazardous food items must be cooked or reheated to the appropriate internal cooking temperature, then hot held at a minimum of 60 degrees Celsius to prevent the growth of harmful microorganisms in accordance with Appendix B of the Nova Scotia Food Retail and Food Services Code. If these items must be held at a temperature within the temperature danger zone, then time stamps must be used to discard these items after four hours in accordance with Section 3.3.8 of the Nova Scotia Food Retail and Food Services Code. White rice, spiced rice, refried beans, black beans, and chicken were all still noted to be within the temperature danger zone during the re-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.
      • Obtain a functional probe thermometer and use it to verify that food items are cooked and held at appropriate temperature. The facility now has a probe thermometer. This thermometer must be used to check and log the temperatures of food items in the hot holding units to ensure that they are at or above 60 Celsius.
  4. Inspection

    6 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;
      • The hand washing station directly behind the hot holding line was not serviceable at the time of the inspection. This hand washing station must be serviceable during food preparation.
    • 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;
      • Staff members did not wash hands frequently enough or correctly during the inspection. Returning the disused hand washing station to use will facilitate regular and appropriate hand washing.
    • 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 potato/vegetable slicer must be regularly cleaned and sanitized.
    • 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 inside each of the hot holding units were well within the temperature danger zone. Potentially hazardous food items must be cooked or reheated to the appropriate internal cooking temperature, then hot held at a minimum of 60 degrees Celsius to prevent the growth of harmful microorganisms in accordance with Appendix B of the Nova Scotia Food Retail and Food Services Code. If these items must be held at a temperature within the temperature danger zone, then time stamps must be used to discard these items after four hours in accordance with Section 3.3.8 of the Nova Scotia Food Retail and Food Services Code.
    • 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.
      • Obtain a functional probe thermometer and use it to verify that food items are cooked and held at appropriate temperature.
    • 9(a) An operator must renew a permit, other than a temporary 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;
      • The permit has expired. Renew the permit.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 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.
      • Fry Cutter in the kitchen had dirt build-up on it. Equipment must be cleaned and sanitized after each use to prevent the growth of pathogens.
    • 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.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. Beans and Chicken kept inside the hot-holding units were observed to be at 20C and 40C respectively. Use a probe thermometer to ensure that the food items stored in the hot-holding units are kept above 60C and reheat to 74C if necessary.

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