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Joseph Howe Superstore #379

3601 JOSEPH HOWE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Joseph Howe Superstore #379 has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 31, 2024. The most recent inspection, on January 23, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 10 times across 5 separate inspections, most recently on January 8, 2026. For example: 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;

  • 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 8 times across 4 separate inspections, most recently on December 16, 2025. 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;

  • 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 7 times across 5 separate inspections, most recently on January 8, 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;

  • 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 2 separate inspections, most recently on December 16, 2025. 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;

  • 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 2 times across 2 separate inspections, most recently on May 12, 2025. For example: 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.

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.

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • All bottom shelves must be at least 6 inches off the floor to facilitate cleaning and to protect food/food contact surfaces from contamination.
    • 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 under the shelves in the HMR walk-in cooler, at floor/wall junctions in the large HMR walk-in cooler, at floor/wall junctions behind the prep cooler/blast chiller in HMR, and on the bottom shelf below the prep table in the Bakery.
  3. Inspection

    9 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • All bottom shelves must be at least 6 inches off the floor to facilitate cleaning and to protect food/food contact surfaces from contamination.
    • 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.
      • Insect control devices that are used to electrocute flying insects must be located at least 2 m (6 ft) away from food handling or storage areas (e.g. clean dish storage at three-compartment sink).
    • 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;
      • Stock soap and paper towel in dispensers at the hand wash sink by the walk-in cooler in HMR.
    • 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;
      • Dishes must be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 45°C (113°F); iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45°C (113° F); iv. sanitized in the third compartment sink by immersion in one of the following methods: ° for at least two minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113°F) v. air-dried, if possible
    • 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;
      • Obtain enough plugs for all dish washing, rinsing, and sanitizing sinks.
    • 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 following areas observed with debris/food build-up: floor under the prep counter by the deep fryer in HMR, on the floor of the HMR walk-in freezer, and on the floor in the produce 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 under the shelves in the HMR walk-in cooler, on the floor under the clean dish storage shelf in HMR, at floor/wall junctions in the large HMR walk-in cooler, on the floor under the yellow shelving unit in HMR, at floor/wall junctions behind the prep cooler/blast chiller in HMR, on the floor under the rack shelving in Fresh-to-Go, on the floor under the bread retail shelves in the Bakery, on the floor under the storage shelves in the Bakery, and on the bottom shelf below the prep table in the Bakery.
    • 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.
      • Discontinue using Multi-purpose disinfectant and cleaner on the food contact surfaces; use detergent and an approved food grade surface sanitizer (e.g. quat).
    • 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.
      • Time must be recorded when pizza is removed from the oven and stored at room temperature for service.
  4. Inspection

    0 infractions

  5. Inspection

    5 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Bottom storage shelves in the Deli and the Bakery must be at least 6 inches off the floor to facilitate cleaning and to protect food/food contact packaging from contamination.
    • 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;
      • Hand wash sinks at the HMR entrance, in Fresh-to-Go, and at the Bakery entrance observed blocked by carts filled with cardboard. Hand wash sinks must be accessible at all times to facilitate proper hand washing practices. Carts were moved at time of inspection.
    • 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 paper towel dispenser available at the hand wash sink at the HMR entrance. Install paper towel at the hand wash sinks.
    • 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 dispensers in HMR next to the chicken walk-in cooler is not functioning properly according to food handlers. Paper towel dispenser at the hand wash sink in the Deli is not functioning. No paper towel stocked in the dispenser at the Produce hand wash sink in the back culling area. Stock paper towel at hand wash sinks and replace broken paper towel dispensers.
    • 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 following areas: at floor/wall junctions in the walk-in coolers in HMR, on the floor under the three-compartment sink and dry storage shelves in HMR, on the floor under the package shelving in Fresh-to-Go, on the floor under the bakery retail shelves along the walls, on the bottom bakery retail shelves along the walls, at floor/wall junctions in the Bakery, and on the bottom of the Bakery prep table and in baking pans. Clean and sanitize all areas affected by rodent droppings.
  6. Inspection

    9 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Bottom storage shelves in the Deli and the Bakery must be at least 6 inches off the floor to facilitate cleaning and to protect food/food contact packaging from contamination.
    • 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 paper towel dispensers available at the hand wash sink at the HMR entrance or in the chicken prep walk-in cooler. No soap dispenser available at the hand wash sink in the chicken prep walk-in cooler. Install paper towel and soap dispensers at the hand wash sinks.
    • 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 dispensers in HMR next to the chicken walk-in cooler and the salad display case observe empty and are not functioning properly according to food handlers. No hand wash soap available at the hand wash sink in Fresh-to-Go. Paper towel dispenser at the hand wash sink in the Deli is not functioning. No paper towel stocked in the dispenser at the Produce hand wash sink in the back culling area. Stock paper towel and soap in dispensers at hand wash sinks and replace broken paper towel dispensers.
    • 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.
      • Food handler unable to demonstrate proper manual dish washing, rinsing, and sanitizing procedure - rinsing and sanitizing were mixed 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;
      • Food/debris build-up observed on the floor under the prep table next to the deep fryers, in the HMR walk-in freezer, and in the Dairy walk-in cooler. Clean and sanitize floors to remove debris 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 in the following areas: at floor/wall junctions in the walk-in coolers in HMR, on the floor under the three-compartment sink and dry storage shelves in HMR, on the floor under the package shelving in Fresh-to-Go, on the floor under the bakery retail shelves along the walls, on the bottom bakery retail shelves along the walls, and at floor/wall junctions in the Bakery. Clean and sanitize all areas affected by rodent droppings.
    • 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.
      • Packaged cooked lobsters observed stored with packaged raw fish in the display cooler. Ready-to-eat food must be stored separate from raw 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.
      • Raw package of chicken breasts observed stored above package of cooked chicken in the meal time prep cooler. Raw package of chicken breasts was moved to a lower shelf at time of inspection.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Prepared/opened packages of ready-to-eat food observed in the pizza prep cooler in HMR with no date labels. Refrigerated prepared ready-to-eat food that may be held for longer than 24 hours must be clearly marked at the time it is prepared.
  7. Inspection

    0 infractions

  8. Inspection

    10 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.
      • Insect light observed located above clean dish storage next to the three-compartment sink in HMR. Move insect light so that it is not located above food or food contact surfaces.
    • 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;
      • Soap dispenser observed empty at the hand wash sink next to the walk-in cooler in HMR. Soap dispenser was restocked at time of inspection.
    • 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 paper towel dispensers available at the hand wash sink next to the blast chiller in HMR and next to the produce three-compartment sink. Install paper towel dispensers at the hand wash sinks.
    • 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.
      • Replace burnt out light bulbs in the seafood walk-in cooler, the deli walk-in cooler, and the bakery walk-in freezer. Adequate lighting facilitates proper cleaning.
    • 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;
      • Pieces missing from the blade of the slicer in the deli. Replace deli slicer blade.
    • 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;
      • Rack shelving in several departments observed less than 6 inches off the floor. Adjust rack shelving so that the bottom shelf is at least 6 inches off the floor; this will protect food from contamination and facilitate cleaning.
    • 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 by the shelving next to the slicer and the three-compartment sink in HMR, on the floor under the rack shelving in the walk-in cooler. Areas affected by rodent droppings cleaned and sanitized 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.
      • Cooked lobster observed stored below raw fish in the display cooler. Store cooked food above or separate from raw meat/seafood/poultry to protect from contamination.
    • 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.
      • Time/temperature records for pizza at the ambient service case not maintained. Pizza was discarded at time of inspection. Maintain time/temperature logs for pizza stored in the ambient service case.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food establishment permit expired December 17, 2023. Renew permit within the next 5 business days.

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