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Kabayan Food Mart Inc.

117 KEARNEY LAKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Kabayan Food Mart Inc. has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 31, 2024. The most recent inspection, on June 18, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on June 18, 2026. For example: 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.

  • 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 on June 3, 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;

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

    • 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. Inspection

    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. Inspection

    0 infractions

  4. Inspection

    0 infractions

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