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CINEPLEX CINEMAS DARTMOUTH CROSSING

145 SHUBIE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

CINEPLEX CINEMAS DARTMOUTH CROSSING has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 5, 2024. The most recent inspection, on March 31, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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 3 times across 3 separate inspections, most recently on March 31, 2025. For example: 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;

  • 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 across 2 separate inspections, most recently on March 10, 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;

  • 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 March 10, 2025. 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;

  • 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 March 10, 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;

  • 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 April 5, 2024. For example: 8(2) A permit must be posted in a conspicuous location in the food establishment.

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.

3 inspections

  1. Inspection

    1 infraction

    • 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;
      • Rodent droppings observed on the floor in the corner to the left of the door in main storage room, on the lower shelf of stainless steel cabinet by the pop fridge at the left side in the front area, on the shelves under the mobile pickup station, on the shelves under the hot and fresh counter. Clean and sanitize all areas affected by rodent droppings. Cleaning and sanitation plan must include daily checks for rodent droppings. Droppings must be cleaned and sanitized regularly.
  2. Inspection

    4 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;
      • Shelves under the counters in the front area have chipped and peeling top layer. Water damage observed on one of the under the counter shelves. Repair/replace all shelves so that they are smooth, non porous and easily cleanable.
    • 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;
      • No hot water at the handwashing sinks in both men's washrooms. Handwashing sinks must provide a continuous supply of warm water to allow proper handwashing practices.
    • 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;
      • Grease and dirt buildup observed on exhaust hoods above deep fryers and on the wall next to the deep fryers. Non food contact surfaces must be cleaned at a frequency to avoid buildup of dirt, grease and debris. Clean the above noted areas.
    • 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;
      • Rodent droppings observed on the floor in the corner to the left of the door in main storage room, on the lower shelf of stainless steel cabinet by the pop fridge at the left side in the front area, on the shelves under the mobile pickup station, on the shelves under the hot and fresh counter. Clean and sanitize all areas affected by rodent droppings. Cleaning and sanitation plan must include daily checks for rodent droppings. Droppings must be cleaned and sanitized regularly.
  3. Inspection

    3 infractions

    • 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.
      • Bottom shelf of the storage rack next to the door of the Storage 4 room observed to be rusty. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable.
    • 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;
      • Rodent droppings were observed on the bottom shelves of the storage shelving across the walk-in cooler, bottom shelves of the counters below where microwave is kept, shelves under front counter below hot and fresh rack. All areas were cleaned and sanitized during the inspection. Ensure that cleaning & sanitation is done regularly to avoid accumulation of droppings.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Posted permit is expired. Replace it with valid permit.

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