HABANEROS MODERN TACO BAR
1551 SOUTH PARK, HALIFAX · Food Establishment
Inspection summary
HABANEROS MODERN TACO BAR has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 7, 2024. The most recent inspection, on March 12, 2026, found no infractions.
1 of 10 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.
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.
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 6 times across 3 separate inspections, most recently on November 20, 2025. For example:
19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 3 times across 3 separate inspections, most recently on January 8, 2026. For example:
24(2) Equipment or containers used for wastes and recyclables must be clearly identified or labelled and used exclusively for that purpose.
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 across 2 separate inspections, most recently on November 20, 2025. For example:
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.
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 January 8, 2026. 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 8 times across 8 separate inspections, most recently on February 27, 2026. For example:
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.
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.
10 inspections
- Inspection
0 infractions
- 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
- 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.
- 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
- 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.
- Inspection
2 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public.
- 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
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Inspection
4 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Fix the 'out of order' washroom. Designated washrooms must not be used for storage or any other purposes.
- 24(2) Equipment or containers used for wastes and recyclables must be clearly identified or labelled and used exclusively for that purpose.
- Do not use the garbage bins as a makeshift food prep-table.
- 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.
- Do not prepare food on top of garbage bin.
- 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
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Inspection
3 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Fix the 'out of order' washroom.
- 24(2) Equipment or containers used for wastes and recyclables must be clearly identified or labelled and used exclusively for that purpose.
- Do not use the organic garbage bin as a makeshift prep table.
- 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 log
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Inspection
3 infractions
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Fix the 'out of order' washroom. Designated washrooms must not be used for storage or any other purposes.
- 24(2) Equipment or containers used for wastes and recyclables must be clearly identified or labelled and used exclusively for that purpose.
- Do not use the organic garbage bin as a makeshift prep table.
- 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
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Inspection
8 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Fix the leaks in the kitchen.
- 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
- Fix the 'out of order' washroom. Designated washrooms must not be used for storage or any other purposes.
- 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.
- Ensure facility has a metal stem probe thermometer available on-site.
- 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
- Do not use the organic garbage bin as a makeshift prep table.
- 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 facility has food contact surface sanitizer available at the appropriate concentration during operations.
- 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.
- In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
- 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
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Inspection
1 infraction
- 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
- Walk-in refrigerator not operational. Ensure this is fixed.
- 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
- Inspection
4 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii have handwashing notices prominently displayed; iv. are conveniently located and accessible to patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and vi. are not accessed through the food handling or food preparation areas.
- 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
- Walk-in refrigerator not operational. Ensure this is fixed.
- 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. Degreaser used instead of sanitizer. Follow instructions provided during inspection.
- 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 Log for the FOH Refrigeration units and Hot-holding units.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.