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Forever Feast

2615 NORTHWOOD, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Forever Feast has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since August 20, 2024. The most recent inspection, on July 28, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 28 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 3 separate inspections, most recently on June 4, 2026. 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.

  • 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 7 times across 3 separate inspections, most recently on June 4, 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.

  • 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 6 times across 4 separate inspections, most recently on July 14, 2026. 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;

  • 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 4 times across 3 separate inspections, most recently on June 4, 2026. For example: 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and

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

    0 infractions

  2. 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;
      • A professional pest control company is required to do an inspection of the facility. A pest control binder with all pest control reports must be kept on site for inspector to review at all times. Pest control invoices for treatments of cockroaches must be provided to inspector.
  3. Inspection

    4 infractions

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Repair the fridge unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous food products in the fridge, until it can maintain proper temperature.
    • 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;
      • A professional pest control company is required to do an inspection of the facility. A pest control binder with all pest control reports must be kept on site for inspector to review at all times.
    • 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.
      • All cutting boards require replacement due to heavily scratched surfaces and black debris buildup within the cracks.
    • 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.
      • The facility must implement a cleaning schedule that is completed and documented daily.
  4. Inspection

    11 infractions

    • 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 debris and buildup were observed on multiple pieces of equipment. Thoroughly clean and sanitize the entire facility.
    • 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;
      • No plugs were available for the three-compartment sink, preventing the proper cleaning and sanitizing of dishware.
    • 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;
      • No sanitizer was available for the three-compartment sink or for sanitizing food-contact surfaces. Obtain and use an approved food-grade sanitizer.
    • 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;
      • The deli meat slicer was observed with dried meat debris on food-contact surfaces. Post proper cleaning procedures for the deli meat slicer and obtain the appropriate chemicals to clean and sanitize the equipment.
    • 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;
      • A professional pest control company is required to do an inspection of the facility. A pest control binder with all pest control reports must be kept on site for inspector to review at all times.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Repair the fridge unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous food products in the fridge, until it can maintain proper temperature.
    • 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;
      • Hard ice cream service must have a dipping well in place or an approved food safety plan for ice scoop storage. Ice cream scoops must not be stored in containers containing stagnant water for extended periods.
    • 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;
      • The ice cream freezer located at the front of the facility must be positioned near a handwashing station and protected from customer contact at all times to prevent contamination.
    • 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.
      • All cutting boards require replacement due to heavily scratched surfaces and black debris buildup within the cracks.
    • 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;
      • Mouse droppings were observed throughout the facility, including inside food-grade containers and on the floors throughout the premises. Clean and disinfect all areas affect by rodents.
    • 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.
      • The facility must implement a cleaning schedule that is completed and documented daily.
  5. Inspection

    12 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;
      • Hard ice cream service must have a dipping well in place or an approved food safety plan for ice scoop storage. Ice cream scoops must not be stored in containers containing stagnant water for extended periods.
    • 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;
      • The ice cream freezer located at the front of the facility must be positioned near a handwashing station and protected from customer contact at all times to prevent contamination.
    • 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.
      • All cutting boards require replacement due to heavily scratched surfaces and black debris buildup within the cracks.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Repair the fridge unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous food products in the fridge, until it can maintain proper temperature.
    • 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.
      • The facility must implement a cleaning schedule that is completed and documented daily.
    • 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 debris and buildup were observed on multiple pieces of equipment. Thoroughly clean and sanitize the entire facility.
    • 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;
      • No plugs were available for the three-compartment sink, preventing the proper cleaning and sanitizing of dishware.
    • 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;
      • No sanitizer was available for the three-compartment sink or for sanitizing food-contact surfaces. Obtain and use an approved food-grade sanitizer.
    • 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;
      • The deli meat slicer was observed with dried meat debris on food-contact surfaces. Post proper cleaning procedures for the deli meat slicer and obtain the appropriate chemicals to clean and sanitize the equipment.
    • 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;
      • A professional pest control company is required to do an inspection of the facility. A pest control binder with all pest control reports must be kept on site for inspector to review at all times.
    • 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;
      • Mouse droppings were observed throughout the facility, including inside food-grade containers and on the floors throughout the premises. Clean and disinfect all areas affect by rodents.
    • 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.
      • The refrigerator unit was measured at 9.5°C. All potentially hazardous food items that had been stored above 4°C for less than two hours were relocated to a refrigerator capable of maintaining 4°C or below.
  6. Inspection

    0 infractions

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