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KABAYAN FOOD MART

172 WYSE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

KABAYAN FOOD MART has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 23, 2025. The most recent inspection, on March 21, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Chemicals and toxic substances.

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 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 March 21, 2025. For example: 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

  • 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 January 24, 2025. For example: 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 23, 2025. For example: 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;

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 24, 2025. For example: 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.

  • 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 once on January 23, 2025. For example: 16(3) A food that has a hold tag and is detained on the instruction of an inspector must not be handled or used without permission of an inspector.

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

    1 infraction

    • 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
      • Label the balut eggs and salted duck eggs according to CFIA standards.
  2. Inspection

    1 infraction

    • 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
      • Label the balut eggs and salted duck eggs according to CFIA standards.
  3. Inspection

    6 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Repair and close the broken/open ceiling tiles above the staff washroom.
    • 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
      • Label the balut eggs and salted duck eggs according to CFIA standards.
    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Provide the proof of source of Balut and salted duck eggs.
    • 81 No person shall establish or operate a food establishment except in accordance with this Part and the regulations.
      • In accordance with Section 81 of the Health Protection Act, you must: Operator must ensure that food is not being processed under a food shop permit. Cease all food processing in the facility immediately. All food prep/handling and cooking must be carried out in space designed and approved for food processing. The establishment continued to handle and process food after having been instructed not to during the previous inspection. All the food processing procedures were ceased, and discarded all the food items that were processing.
  4. Inspection

    4 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
    • 16(3) A food that has a hold tag and is detained on the instruction of an inspector must not be handled or used without permission of an inspector.
    • 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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Observed paint chipped in various location of the wall behind the walk-in freezer. Repaint the wall to ensure it is smooth, impermeable and easily cleanable.
    • 81 No person shall establish or operate a food establishment except in accordance with this Part and the regulations.
      • In accordance with Section 81 of the Health Protection Act, you must: Operator must ensure that food is not being processed under a food shop permit. Cease all food processing in the facility immediately. All food prep/handling and cooking must be carried out in space designed and approved for food processing.

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