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CHEF ABOD CAFE & CATERING

3217 KEMPT, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

CHEF ABOD CAFE & CATERING has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 3, 2024. The most recent inspection, on September 23, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Pests.

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.

  • 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 8 times across 4 separate inspections, most recently on August 13, 2026. For example: 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.

  • 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 2 separate inspections, most recently on August 13, 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.

  • 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 3 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.

  • 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 August 13, 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;

  • 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 August 5, 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.

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 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.
      • Install a fitted screen door on the back kitchen receiving door.
    • 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 sinks must be accessible at all times; do not block the hand wash sink with the garbage can.
    • 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.
      • Cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cool foods in shallow pans, small portions, using an ice bath or commercial ice wand, or in a blast chiller/freezer. Pans (2) of rice discarded at time of inspection.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Implement temperature logs for the following: hot holding temperatures and cooling temperatures. Logs must be maintained onsite for review by the Public Health Inspector.
  3. Inspection

    12 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 duct tape from the following surfaces: the top of the two-compartment sink along the wall, on the corner/edge of the prep table in the kitchen, around the hot holding unit, and on the handles of the glass front reach-in cooler. Repair the ceiling above the food prep/storage area in the basement.
    • 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.
      • Install a fitted screen door on the back kitchen receiving door.
    • 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 sinks must be accessible at all times and be used for no other purposes other than hand washing. Remove buckets of pickled turnip from the hand wash sink in the basement food prep area.
    • 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 dessert display cooler and the mini fridge for storage of potentially hazardous food. Contact a refrigeration technician to service the units or if they can not maintain temperatures at 4 degrees Celsius or below then have them replaced.
    • 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.
      • Discontinue using the high-temperature dish washer for sanitizing dishes. Wash and rinse using the high-temperature dish washer and then sanitize using an approved food grade surface sanitizer in the two-compartment sink. Contact a dish washer technician to service the high-temperature dish washer.
    • 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 a second plug/stopper for the two-compartment sink in the kitchen.
    • 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: the storage shelves in the basement.
    • 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.
      • Cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cool foods in shallow pans, small portions, using an ice bath or commercial ice wand, or in a blast chiller/freezer.
    • 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 foods must be thawed quickly or in a manner that will prevent the rapid growth of foodborne pathogens. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
    • 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.
    • 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 food in black garbage bags as they are not made of food grade materials. Obtain appropriate food grade bags for food storage.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Implement temperature logs for the following: refrigeration temperatures, hot holding temperatures, and cooling temperatures. Logs must be maintained onsite for review by the Public Health Inspector.
  4. Inspection

    0 infractions

  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 2.14 of the Nova Scotia Food Retail and Food Services Code, handwash stations must be accessible for the use of workers at all times.
    • 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
  6. Inspection

    0 infractions

  7. 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 the Nova Scotia Food Retail and Food Services Code, handwash facilities must: i. be located to allow convenient use by food handlers in the food preparation area, and in areas where workers are doing other tasks, then handling food. ii. be accessible for the use of workers at all times; iii. not be used for purposes other than handwashing; iv. be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers; v. be equipped to provide hot and cold, or pre-mixed warm, running water; vi. provide an adequate flow of water - if a self-closing faucet is installed, it should flow for at least 20 seconds, without the need to reactivate the faucet; 25 vii. be equipped with a sign which explains the proper handwashing procedures; and viii. be easily cleanable, and maintained in a clean and sanitary condition
    • 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;
      • In accordance with the Nova Scotia Food Retail and Food Services Code: Equipment shall be maintained in good repair, so that it functions in accordance with its intended use.

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