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EVAN'S FRESH SEAFOOD (& RESTAURANT)

2 OCHTERLONEY, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

EVAN'S FRESH SEAFOOD (& RESTAURANT) has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 3, 2024. The most recent inspection, on December 4, 2025, recorded 1 infraction.

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

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 5 times across 4 separate inspections, most recently on December 4, 2025. For example: 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.

  • 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 2 times across 2 separate inspections, most recently on November 29, 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;

  • 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 once on October 25, 2025. For example: 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.

  • 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 October 25, 2025. For example: 8(2) A permit 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 once on December 17, 2024. For example: 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.

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

    1 infraction

    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
  2. Inspection

    1 infraction

    • 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.
      • Repair / replace the seafood cooler door in disrepair (door not closing properly) to ensure door is able to close properly and prevent impacts food refrigeration temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
  3. Inspection

    2 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.
      • Repair / replace the seafood cooler door in disrepair (door not closing properly) to ensure door is able to close properly and prevent impacts food refrigeration temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
    • 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;
      • No pest control reports available on site. Ensure to keep pest control records on site for review during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
  4. Inspection

    5 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.
      • Repair / replace the seafood cooler door in disrepair (door not closing properly) to ensure door is able to close properly and prevent impacts food refrigeration temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
    • 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 rodent droppings on the floor by dishwashing areas. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
    • 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;
      • No pest control reports available on site. Ensure to keep pest control records on site for review during inspections. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
    • 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.
      • Utensils buried inside bulk dry foods. Remove utensils from bulk food supply. Obtain scooping utensils with a handles. Minimize direct hand-food contact. Ensure to handle and store utensils in a sanitary manner to prevent potential for cross-contamination of foods.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post food permit when patrons can see it.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Proof is needed to show those re-bagged fish jerky products are from approved suppliers.
  7. Inspection

    0 infractions

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