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DOGS ON WHEELS (MUSZALSKI MOBILE 1)

25 RIVER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

DOGS ON WHEELS (MUSZALSKI MOBILE 1) has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 25, 2024. The most recent inspection, on September 16, 2026, recorded 5 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 4 separate inspections, most recently on September 16, 2026. For example: 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;

  • 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 4 separate inspections, most recently on September 16, 2026. For example: 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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 5 times across 5 separate inspections, most recently on September 16, 2026. For example: 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.

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

    5 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Do not store containers with food on the sidewalk. Class-2 mobile food establishments are expected to be self contained mobile units.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Ensure an approved food contact surface sanitizer is available during operations.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in operators home kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 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.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • The food establishment permit must be posted in a conspicuous location in the food establishment.
  2. Inspection

    2 infractions

    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Ensure an approved food contact surface sanitizer is available during operations.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in operators home kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
  3. Inspection

    4 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Do not store containers with food on the sidewalk. Class-2 mobile food establishments are expected to be self contained mobile units.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Ensure an approved food contact surface sanitizer is available during operations.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in operators home kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 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.
  4. Inspection

    4 infractions

    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Ensure an approved food contact surface sanitizer is available during operations.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in operators home kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 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.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Ensure the permit is posted at a visible location.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Chopped onions are being prepared in operators home kitchen. Food must be prepared in a kitchen that holds an eating establishment permit. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 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.
    • 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 monitoring thermometer for the cooler used for food storage.

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