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CHEVERIE FOOD MART

6570 HIGHWAY 215, CHEVERIE · Food Establishment

Official record from Nova Scotia →

Inspection summary

CHEVERIE FOOD MART has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 3, 2023. The most recent inspection, on July 4, 2025, recorded 5 infractions.

2 of 9 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

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 5 separate inspections, most recently on June 27, 2024. For example: 34 - FAILING TO PROTECT FOOD OR PACKAGING FROM CONTAMINATION OF ADULTERATION.

  • 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 4 times across 4 separate inspections, most recently on July 4, 2025. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 4 separate inspections, most recently on July 4, 2025. For example: 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS & OTHER PESTS ARE CONTROLLED.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on May 14, 2024. For example: 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED TO PROVIDE ADEQUATE FOOD SAFETY INFORMAITON TO ENABLE PURCHASER TO HANDLE FOOD SAFELY.

  • 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 2 times across 2 separate inspections, most recently on June 27, 2024. For example: 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.

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.

9 inspections

  1. Inspection

    5 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide enclosed paper towel dispenser at hand sink in canteen.
    • 19(2)(d) - FAILING TO PROVIDE WASTEWATER SYSTEM THAT MEETS REQUIREMENTS OF APPLICABLE LEGISLATION, REGULATIONS, & MUNICIPAL BYLAWS.
      • Correct malfunctioning / open greywater disposal from canteen and provide proper disposal system. See NSE lead inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Make bare wood shelf impermeable smooth and easily washed. Cease use of cardboard under fryers or elsewhere. . Provide accurate chef's thermometer in canteen to verify cook temperatures and hot or cold holding. Keep temperature records at least twice daily.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS & OTHER PESTS ARE CONTROLLED.
      • Keep Pest Control Operator (PCO) reports available on-site for monthly visits. Forward June reports to inspector. Refill all bait stations. Verminproof two "window" locations on parking lot side of store building and one on other side below bakery area. Remove debris from behind canteen. Verminproof & clean older refuse bins or remove them. Repair / replace screen on loading door of canteen building.
    • 47(2)(a) - OPERATOR FAILING TO PROVIDE ADEQUATE FOOD SAFETY INFORMATION FOR PURCHASER & FAILING TO ENSURE FOOD IN ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION.
      • Fully label subs, sandwiches, & include list of ingredients.
  2. Inspection

    0 infractions

  3. Inspection

    5 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Cease practice of use of common use hand towels (corrected). Educate staff on proper handwashing methods. Provide enclosed paper towel dispenser at hand sink in canteen. Hand sink must be dedicated use. Provide paper towel suitable for dispenser in use in washroom (corrected during inspection).
    • 19(2)(d) - FAILING TO PROVIDE WASTEWATER SYSTEM THAT MEETS REQUIREMENTS OF APPLICABLE LEGISLATION, REGULATIONS, & MUNICIPAL BYLAWS.
      • Correct malfunctioning / open greywater disposal from canteen and provide proper disposal system.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Make bare wood shelf impermeable smooth and easily washed. Keep water sample results available. Remove foil from shelves whereas uncleanable. Cease use of cardboard under fryers or elsewhere. Provide thermometers in bakery and rear storage fridges. Provide accurate chef's thermometer in canteen to verify cook temperatures and hot or cold holding. Keep temperature records at least twice daily. Clean cupboard under sink in bakery area. Label and date prepared foods to ensure food rotations. One outdated dairy item was discarded.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS & OTHER PESTS ARE CONTROLLED.
      • Keep PCO reports available on-site. Verminproof two "window" locations on parking lot side of store building and one on other side below bakery area. Verminproof & clean older refuse bins or remove them. Refill all bait stations.
    • 47(2)(a) - OPERATOR FAILING TO PROVIDE ADEQUATE FOOD SAFETY INFORMATION FOR PURCHASER & FAILING TO ENSURE FOOD IN ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION.
      • Fully label subs, sandwiches, etc. Repackaged ground meat must have plant # and basic label
  4. Inspection

    4 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.
      • Boil water advisory currently in effect. Post Boil water advisory signs at all sinks to advise users not to consume or use for food or drink unless boiled >= 1 minute (corrected during inspection). Follow all boil water advisory precautions. Perform corrections and any sampling required to have boil water advisory removed by water lead inspector and comply with any directions given.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean canteen and remove cardboard which is an uncleanable surface. Post equipment washing procedure (corrected during inspection). Provide air drying rack. Repair walls and paint / make easily washable in canteen. correct plumbing in canteen to meet Plumbing Code.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITIAITON PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS & OTHER PESTS ARE CONTROLLED.
      • Eliminate burrows & openings in walls of canteen and store. Verminproof walls under sinks in canteen and repair them and front basement window in store. Actively remove all food water sources and harbourage sites. Remove old freezer. Follow PCO recommendations.
    • 34 - FAILING TO PROTECT FOOD OR PACKAGING FROM CONTAMINATION OF ADULTERATION.
      • Store raw meat below Ready To Eat Foods (corrected during inspection).
  5. Inspection

    2 infractions

    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITAITON PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, AND OTHER FACILITIES.
      • Clean & sanitize public / staff washroom daily & as required.
    • 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED TO PROVIDE ADEQUATE FOOD SAFETY INFORMAITON TO ENABLE PURCHASER TO HANDLE FOOD SAFELY.
      • Provide full label, date and list of ingredients on subs /sandwiches etc.
  6. Inspection

    4 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.
      • Boil water advisory currently in effect. Maintain signs posted at all sinks to advise users not to consume or use for food or drink unless boiled >= 1 minute. Follow all boil water advisory precautions. Perform corrections and any sampling required to have boil water advisory removed by water lead inspector and comply with any directions given.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean canteen before next use. Clean / sanitize washroom daily and as required. Repair walls and paint / make easily washable in canteen
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITIAITON PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS & OTHER PESTS ARE CONTROLLED.
      • Provide pest control operator (PCO) reports to inspector. See PCO for elimination of burrows, openings in walls in canteen and store. Remove debris and any food sources from inside or outside of canteen. Clean up old droppings, clean all equipment and surfaces in canteen. Verminproof walls under sinks in canteen and repair them and front basement window in store. Eliminate any / all food water sources and harbourage sites.
    • 34 - FAILING TO PROTECT FOOD OR PACKAGING FROM CONTAMINATION OF ADULTERATION.
      • Store raw fish below produce (corrected during inspection). All food & packaging must be stored properly & >=6 in. /15 cm. off the floor. Provide full label, date list of ingredients on subs / sandwiches.
  7. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND PROPERLY LOCATED HANDWASHING FACILITIES.
      • Maintain paper towel inside dispensers. Maintain sink accessible for handwashing.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must maintain valid course.
    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITAITON PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, AND OTHER FACILITIES.
      • Clean & sanitize public / staff washroom daily & as required. Clean all surfaces in kitchen area - shelves, doors, floors, cupboards, top of fridge, walls, & hard to get areas. Provide shielded or shatterproof type lighting in kitchen.
    • 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED TO PROVIDE ADEQUATE FOOD SAFETY INFORMAITON TO ENABLE PURCHASER TO HANDLE FOOD SAFELY.
      • Provide full label, date and list of ingredients on subs /sandwiches etc.
  8. Inspection

    0 infractions

  9. Inspection

    5 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND PROPERLY LOCATED HANDWASHING FACILITIES.
      • Maintain paper towel inside dispensers. Maintain sink accessible for handwashing.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must maintain valid course.
    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITAITON PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, AND OTHER FACILITIES.
      • Clean & sanitize public / staff washroom daily & as required. Clean all surfaces in kitchen area - shelves, doors, floors, cupboards, top of fridge & hard to get areas.
    • 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED TO PROVIDE ADEQUATE FOOD SAFETY INFORMAITON TO ENABLE PURCHASER TO HANDLE FOOD SAFELY.
      • Provide full label, date and list of ingredients on subs /sandwiches etc.
    • 8(2) - OPERATOR FAILING TO POST FOOD ESTABLISHMENT PERMIT IN A CONSPICUOUS LOCATION
      • Post valid permit for public viewing

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