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CEMPOAL DE LA CALAVERA NEGRA CAFE

2374 AGRICOLA, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

CEMPOAL DE LA CALAVERA NEGRA CAFE has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 30, 2023. The most recent inspection, on March 16, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 separate inspections, most recently on January 2, 2026. For example: 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;

  • 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 November 28, 2024. 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 November 5, 2025. 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.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 5 separate inspections, most recently on January 20, 2026. For example: 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.

  • 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 December 8, 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.

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  3. Inspection

    2 infractions

    • 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  4. Inspection

    3 infractions

    • 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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;
      • Permit must be renewed before December 12, 2025.
  5. Inspection

    2 infractions

    • 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  6. Inspection

    4 infractions

    • 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 Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests. Fix the back door.
    • 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 Section 2.7(c) and Section 2.7(d) of the NS Food Retail and Food Services Code, you must ensure a. all lighting fixtures are shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils or linens. b. Food establishments must be supplied with sufficient artificial light to ensure the safe and sanitary production of food and to facilitate cleaning of the premises. Unless otherwise specified, the minimum lighting intensities shall be i. 110 lux (at a distance of 89 cm [3 ft.] above the floor) in walk-in coolers, dry food storage areas, and in all other areas and rooms during periods of cleaning; ii. 220 lux (at a distance of 89 cm [3 ft.] above the floor) in areas where fresh produce or packaged foods are sold or offered for consumption; areas used for handwashing, ware washing, and equipment and utensil storage; and in toilet rooms; and iii. 540 lux at the surface where a food handler is working with unpackaged potentially hazardous food or with food utensils and equipment such as knives, slicers, grinders, or saws where employee/worker safety is a factor. c. Except as otherwise specified, lighting fixtures must be shielded with shatter-proof coverings in areas where there is exposed food, equipment, utensils, linens, or unwrapped single-service and single-use articles. Shielded lighting is not necessary in areas used only for storing food in unopened packages if i. the integrity of the food packages cannot be affected by broken glass falling onto them; and ii. the food packages are capable of being cleaned of debris from broken glass before the packages are opened. Install proper lighting device in the kitchen to meet the Standards.
    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Remove all clutters in the kitchen to allow all sinks become accessible and functional.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  7. Inspection

    1 infraction

    • 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;
      • Ensure the hand washing sink in the food preparation area is accessible at all times.
  8. Inspection

    1 infraction

    • 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 ensure hand soap is conveniently available for use by the hand sink.

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