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E-Joy Food Mart

5521 CLYDE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

E-Joy Food Mart has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 2, 2024. The most recent inspection, on May 1, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on February 17, 2026. For example: 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.

  • 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 on February 17, 2026. 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;

  • 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 February 17, 2026. For example: 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.

  • 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 February 17, 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 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;

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

    1 infraction

    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs for all fridges and freezers.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Ensure raw meat being sold in retail space follows Health Canada's shelf life recommendations.
  4. Inspection

    5 infractions

    • 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 sink in the butchering area must be stocked with liquid soap in a dispenser and used for handwashing only.
    • 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.
      • Band saws, meat grinder and cutting boards in the meat room must be clean and sanitized according to the manufacturer instructions every 4 hours. Obtain manufacturer instructions for band saws and meat grinder. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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;
      • Clean and sanitize the floor of the meat walk-in cooler.
    • 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. A food grade surface sanitizer must be made up daily and used throughout the day on food contact surfaces (1/2 tsp of bleach per 1L of water).
    • 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.
      • Raw meat must not be stored directly in cardboard boxes. Raw meat must be stored in food grade bags or containers.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • Facility was approved to sell pre-packaged foods only. Discontinue cutting produce immediately and submit floor plans to the Public Health Officer for review and install dishwashing sinks where appropriate.
  7. Inspection

    2 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;
      • Repair the walk-in cooler floor.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • Facility was approved to sell pre-packaged foods only. Discontinue cutting produce immediately and submit floor plans to the Public Health Officer for review and install dishwashing sinks where appropriate.
  8. Inspection

    2 infractions

    • 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;
      • Observed food to be on the floor. Food was stored at least 15cm off the floor at this time.
    • 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.
      • Observed hazardous food products being stored above 4C for longer than 2 hours. The products were discarded at this time. Follow manufacturers instructions for storage.
  9. Inspection

    0 infractions

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