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Greenvalley Market

3466 DUTCH VILLAGE, HALIFAX · Food Establishment

17 inspections

  1. Inspection

    1 infraction

    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Temperature abused meat stored in the walk-in cooler was discarded at time of inspection.
  2. Inspection

    1 infraction

    • 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.
      • Obtain manufacturer instructions for cleaning and sanitizing the meat saw, the table top meat grinder, and the sausage machine.
  3. Inspection

    13 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Fill hole in the wall around the plumbing under the three-compartment sink in the kitchen; fill hole in the wall under the hand wash sink in the washroom; replace gasket on the bottom of the garage receiving door.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Stock paper towel dispenser at the hand wash sink in the washroom.
    • 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.
      • Discard green cutting board with excessive gashes observed in the kitchen; discard or resurface white cutting boards in the meat room; seal bare wood (or replace with a non-porous cleanable material) observed in the meat walk-in cooler.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the glass front reach-in cooler in the kitchen. Contact a refrigeration technician to service the cooler so that the temperature is maintained at 4 degrees Celsius or below.
    • 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Remove used hookah observed in the back storage/receiving area from the food establishment.
    • 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.
      • Obtain manufacturer instructions for cleaning and sanitizing the meat saw, the table top meat grinder, and the sausage machine.
    • 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 the floor in the back storage/receiving area (including underneath the storage shelves), the floor in the produce walk-in cooler, and the floor in the meat room where the different tiles meet.
    • 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 of food.
    • 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.
      • Obtain scoops and sanitary scoop holders for bulk self-serve food ingredients on the retail sales floor.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • All meat/poultry products must be labelled indicating the plant number(s) where meats have been slaughtered and processed. Prepackaged meat/poultry must have labels on the package following CFIA labelling requirements.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Post permit in a conspicuous location in the food establishment.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • Renew food establishment permit that expired on March 2, 2026 within the next 5 business days.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • Renew food establishment permit that expired on March 2, 2026 within the next 5 business days.
  4. Inspection

    0 infractions

  5. Inspection

    4 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Fill hole/gap observed in the baseboard near the containers of grape leaves on the retail sales floor to prevent entry and movement of pests.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Remove excessive storage in the receiving/storage area as this provides harborage for pests and inhibits cleaning.
    • 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 following areas to remove food and debris build-up: floor in the receiving/storage area.
    • 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;
      • Treatments for active cockroach infestation must be implemented by a professional pest control technician; pest control reports of the treatments must be provided to the Public Health Inspector.
  6. Inspection

    13 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Fill holes observed in the receiving/storage area floor near the ramp and in the baseboard near the containers of grape leaves on the retail sales floor to prevent entry and movement of pests.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Remove excessive storage in the room behind the walk-in cooler and in the receiving/storage area as this provides harborage for pests and inhibits cleaning.
    • 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;
      • Paper towel dispenser at the hand wash sink in the kitchen was observed empty and restocked; a container was removed from the basin of the hand wash sink in the butcher room. Hand wash sinks must be properly stocked and accessible at all times to facilitate proper hand washing practices.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Repair or replace malfunctioning toilet in the washroom off the dining area.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the meat/poultry display coolers and have them serviced so that temperatures are maintained at 4 degrees Celsius or below; move meat/poultry to another functioning cooler.
    • 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.
      • Obtain a food grade surface sanitizer (e.g. unscented household bleach).
    • 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.
      • Obtain plugs for the two-compartment sink in the butcher room and three-compartment sink in the kitchen.
    • 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 band saw in the butcher room to remove old meat debris.
    • 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 following areas to remove food and debris build-up: floor in the receiving/storage area and the floor in the walk-in cooler.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings: on the floor near the door behind the reach-in coolers on the retail sales floor.
    • 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;
      • Treatments for active cockroach infestation must be implemented by a professional pest control technician; pest control reports of the treatments must be provided to the Public Health Inspector.
    • 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.
      • Chemical spray bottle that was incorrectly labelled was discarded at time of inspection; chemicals removed from original containers must be clearly labelled to identify contents.
    • 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.
      • Raw chicken must be stored below all other foods to prevent cross-contamination.
  7. Inspection

    0 infractions

  8. 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.
      • Remove wooden knife rack from the side of the prep table in the meat room.
  9. Inspection

    12 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Damaged walls and holes observed in the room next to the produce walk-in cooler. Repair walls and fill holes to prevent entry and movement of pests.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Remove clutter in the room next to the produce walk-in cooler as clutter can create harbourage environments for pests and prevent adequate cleaning.
    • 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;
      • Skewers observed stored in the hand wash sink in the kitchen. Hand wash sinks must be accessible at all times and only be used for hand washing. Skewers were removed from the hand wash sink at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Toilet seat in the washroom by the side entrance door observed missing. Replace missing toilet seat.
    • 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;
      • Clean cutting board and tray observed stored on the faucet of the three-compartment sink in the kitchen. Clean utensils and equipment must be stored in sanitary manner. Cutting board and tray moved to a shelf at time of inspection.
    • 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.
      • Wooden knife holder attached to the prep table in the meat room is not easily cleanable. Remove wooden knife rack and use magnetic knife racks that are available.
    • 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;
      • Debris build-up observed on the floor under the cookline in the kitchen. Clean the floor to remove debris build-up.
    • 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;
      • Overall sanitation of staff and customer washrooms require improvement. Clean and sanitize staff and customer washrooms.
    • 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 in the follow-up areas: on the floor under the three-compartment sink in the kitchen and the meat room, on the floor under the shelving in the receiving area, on the floor in the dining area, on the floor under the spice rack, and on the floor under the produce display tables. Clean and sanitize areas affected by rodent droppings.
    • 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.
      • Bucket of Saputo Tuma Cheese observed stored in a non-functioning prep cooler. Tuma cheese is a potentially hazardous food and must be stored at 4 degrees Celsius or below. Bucket of Saputo Tuma Cheese was discarded at time of inspection.
    • 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.
      • Forty-five dozen eggs observed stored at room temperature. Eggs must temperature controlled at 4 degrees Celsius or below. Boxes of eggs moved to the reach-in cooler at time of inspection.
    • 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.
      • Opened container of Sunspun Ranch Dressing observed stored at room temperature. Manufacturer instructions indicate to refrigerate after opening. Container of Sunspun Ranch Dressing discarded at time of inspection.
  10. Inspection

    0 infractions

  11. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Hole observed at the floor/wall junction under the shelves in the produce walk--in cooler and in the wall by the shelving in the back storage room. Fill holes to prevent entry and movement of pests.
    • 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.
      • Moldy/rotten peppers covered in flies observed on the retail sales floor. Peppers were discarded at time of inspection.
  12. Inspection

    6 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Hole observed at the floor/wall junction under the shelves in the produce walk--in cooler and in the wall by the shelving in the back storage room. Fill holes to prevent entry and movement of pests.
    • 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;
      • Dead fruit flies observed around the exterior rim of the tahini container in the kitchen. Clean and sanitize exterior of the tahini container to remove fruit flies and food debris.
    • 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;
      • Mold build-up observed on the ceiling of the produce walk-in cooler. Clean ceiling to remove mold build-up.
    • 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 under the rotisserie station in the kitchen, on the storage shelf under the rotisserie station, on the floor under the three-compartment sink, on the floor under the shelving in the back storage room, on the floor in the washroom, on the retail sales shelves. Majority of areas affected by rodent droppings were cleaned and sanitized at time of inspection. Clean and sanitize the remaining affected retail sales shelves and the flooring in the back storage room.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Officer.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Fruit flies observed in container of yellow onions. Cover for yellow onion container obtained at time of inspection to protect from pests.
  13. 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;
      • Bare wood observed on the shelving by the propane stove. Paint or seal wood so that it is smooth, non-porous, and easily cleanable.
    • 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.
      • Spray bottle of glass cleaner observed with no label. Chemicals removed from original containers must be clearly labelled to identify contents. Spray bottle of glass cleaner labelled at time of inspection.
  14. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure the eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Integrated pest management approaches utilizing the minimal amount of chemical control possible are highly encouraged.
    • 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.
      • In accordance with Section 6.3.2 of the NS Food Retail and Food Services Code, you must ensure food handlers have the necessary knowledge and skill to enable them to handle food hygienically.
  15. Inspection

    15 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Electric fly zapper observed stored next to plastic wrap and new band saw blades on the bottom shelf of the prep table in the meat cutting room. Electric fly zappers should not be used in food preparation or storage areas. Remove electric fly zapper from the food establishment.
    • 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 hand wash soap available at the hand wash sink in the meat cutting room. Hand soap dispenser refilled at time of inspection.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the cold top reach-in cooler measured 17.0 degrees Celsius. Internal temperature of hummus measured 14.4 degrees Celsius. Ambient air temperature of the display reach-in cooler measured 16.2 degrees Celsius. Internal temperature of garlic and oil mixture measured 13.5 degrees Celsius. Ambient air temperature of the reach-in cooler on the retail sales floor measured 20.9 degrees Celsius. Internal temperature of olives measured 17.7 degrees Celsius..Refrigeration temperatures must be maintained at 4.0 degrees Celsius or below; service/repair or replace malfunctioning coolers.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Reach-in freezer on the retail sales floor measured an ambient air temperature of 2.3 degrees Celsius. Freezer temperatures must measure -18.0 degrees Celsius; service/repair or replace malfunctioning freezer.
    • 27(f) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Food handler observed cutting poultry on the same cutting board as red meat. Poultry must be stored separate and processed on separate cutting boards. Other equipment such as knives must be cleaned and sanitized between uses.
    • 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;
      • Debris and grease build-up observed on the ventilation above the cooking equipment. Clean ventilation system or hire a professional cleaning company.
    • 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;
      • Debris build-up observed on non-food contact surfaces of the band saw. Thoroughly clean and sanitize the band saw.
    • 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;
      • Toilet in the customer washroom observed to be heavily soiled. Clean and disinfect toilet in the customer washroom.
    • 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;
      • Flies observed in the cold top reach-in cooler in the kitchen. Remove flies and clean and sanitize internal surfaces of the cold top reach-in cooler.
    • 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;
      • Fruit flies observed on produce on the retail sales floor. Clean and sanitize produce storage areas and discard decaying or damaged produce.
    • 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 retail sales shelves where food is stored and on the shelving and food packaging in the receiving storage area. Clean and disinfect areas affected by rodent droppings. Professional pest control services must conduct an onsite inspection and provide a detailed report to be reviewed by the Public Health Officer.
    • 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.
      • Potentially hazardous food stored in the malfunctioning coolers were discarded at time of inspection - pans of hummus, garlic/oil mixture, and onions/parsley mixture, and container of yogurt, 24 raw shelled eggs, large pot of mouldy cooked rice, 10L bucket of Sunspun mayonnaise, 7kg bucket of mouldy pickled hot peppers, large pot of garlic/oil mixture, containers of olives, stuffed grape leaves, and 16 packages of Akawi cheese were discarded at time of inspection.
    • 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.
      • Boxes of raw chicken observed stored next to/above boxes of cherries and pineapple. Raw meat must be stored separate from ready-to-eat food. Shelving unit holding the boxes of raw chicken moved away from the produce at time of inspection.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Bags of thyme on the retail sales floor and bags of kishk in the receiving storage area observed damaged and ripped open by rodents. All food/food packaging destroyed by rodents must be decarded.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Mouldy food observed in kitchen coolers, on the retail sales floor, and in the receiving storage area - produce, and packaged dates observed with mouldy growth. Discard mouldy produce and packaged dates.
  16. Inspection

    0 infractions

  17. Inspection

    1 infraction

    • 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;
      • Half wall built in front of restaurant service area has bare wood and is not finished on the interior side. Finish interior wall and ensure all surfaces are smooth, non-porous, and easily cleanable.