Kabayan Food Mart Inc.

117 KEARNEY LAKE, HALIFAX · Food Establishment

4 inspections

1. InspectionJun 18, 2026

   1 infraction

   • 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.
     • The hot holding units must have a temperature log. Temperatures must be taken with a probe thermometer at least twice daily and recorded in a log.
2. InspectionJun 3, 2026

   4 infractions

   • 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;
     • In accordance with the NS Food Retail and Food Services Code: 4.2.3 Cleaning Frequency: Food Contact Surfaces. b. Equipment that is used continuously at room temperature for the handling of potentially hazardous foods (e.g., deli meat slicers) must be cleaned and sanitized at least every four hours and at the end of operation.
   • 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 kitchen and meat cutting area must have a supply of food contact surface sanitizer. This sanitizer must be in a labelled spray bottle. Prepare this sanitizer a few times per week to ensure that it is at the correct concentration. You may choose to use a variety of approved sanitizers, but if you want to use chlorine bleach prepare it as follows: mix 1/2 tsp (2.5ml) household unscented chlorine bleach with each litre of water in solution. The sanitizer must be regularly used on food contact surfaces, and when manually dishwashing. The sanitizer must be used when cleaning meat slicing equipment.
   • 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.
     • Food that is being hot held must be kept at a temperature of 60 Celsius or greater. Store made sauces that have not been laboratory verified to be shelf stable must be refrigerated to prevent the growth of harmful microbes.
   • 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.
     • The hot holding units must have a temperature log. Temperatures must be taken with a probe thermometer at least twice daily and recorded in a log.
3. InspectionMar 5, 2025

   0 infractions

4. InspectionJan 31, 2024

   0 infractions