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HARVEST Clean Eats

1625 MARKET, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

HARVEST Clean Eats has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 28, 2025. The most recent inspection, on September 29, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Pests.

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.

  • 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 3 times across 3 separate inspections, most recently on September 29, 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;

  • 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 September 29, 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;

  • 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 once on September 15, 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;

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.

4 inspections

  1. Inspection

    2 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;
      • The main food preparation area hand washing sink requires a supply of hot and cold running water under pressure for appropriate hand washing.
    • 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 floor beneath the two compartment sink in the main food preparation area has a build up of food debris, and soiled food wrappers that must be cleaned.
  2. Inspection

    1 infraction

    • 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;
      • The hand washing station in the main food preparation area is blocked by refrigerators and was being used to store food containers at the time of the inspection. Hand washing is vitally important when preparing food. This space needs barrier free access to a dedicated handwashing station. If gloved hands are used to prepare food, gloves must be replaced at the same frequency as hands are to be washed, and hands must be washed when changing gloves.
  3. Inspection

    3 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;
      • The hand washing station in the main food preparation area is blocked by refrigerators and was being used to store food containers at the time of the inspection. Hand washing is vitally important when preparing food. This space needs barrier free access to a dedicated handwashing station. If gloved hands are used to prepare food, gloves must be replaced at the same frequency as hands are to be washed, and hands must be washed when changing gloves.
    • 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 floor beneath the two compartment sink in the main food preparation area has a build up of food debris, and soiled food wrappers that must be cleaned.
    • 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;
      • There is a moderate accumulation of rodent droppings throughout the facility. Clean beneath and behind refrigerators, and shelving in the food preparation area, clean the floors in the mop sink/utility room, clean beneath and behind shelving, countertops, and refrigerators, in the coffee service area. Clean the floors along the walls in the deep freezer hallway area.
  4. Inspection

    0 infractions

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