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Kawther Market

629 BEDFORD, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Kawther Market has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 15, 2024. The most recent inspection, on April 29, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 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 7 times across 5 separate inspections, most recently on February 19, 2026. For example: 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.

  • 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 4 times across 3 separate inspections, most recently on April 29, 2026. For example: 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;

  • 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 4 times across 4 separate inspections, most recently on November 5, 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;

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. 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;

  • 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 2 times on October 15, 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;

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.

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Gloves must be replaced and hands must be washed in between tasks, such as handling raw meat, and touching the cash register.
  3. Inspection

    2 infractions

    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • Install a grease interceptor at the three-compartment sink.
    • 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.
      • Remove pipe draining from the ceiling into the three-compartment sink.
  4. Inspection

    2 infractions

    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • Install a grease interceptor at the three-compartment sink.
    • 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.
      • Remove pipe draining from the ceiling into the three-compartment sink.
  5. Inspection

    4 infractions

    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • Install a grease interceptor at the three-compartment sink.
    • 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.
      • Remove pipe draining from the ceiling into the three-compartment sink.
    • 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 plugs for the three-compartment sink so that the compartments can be filled for manual dish washing, rinsing, and sanitizing.
    • 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 observed with rodent droppings: retail sales shelves on the back wall.
  6. Inspection

    6 infractions

    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • Install a grease interceptor at the three-compartment sink.
    • 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.
      • Remove pipe draining from the ceiling into the three-compartment sink.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the 5-deck display cooler for storing potentially hazardous food as the ambient air temperature measured 10.6 degrees Celsius. Refrigeration temperatures must measured 4 degrees Celsius or below. Eggs were moved to another functioning refrigerator at time of inspection. Contact a refrigeration technician to service the 5-deck display cooler.
    • 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 plugs for the three-compartment sink so that the compartments can be filled for manual dish washing, rinsing, and sanitizing.
    • 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 observed with rodent droppings: retail sales shelves on the back wall.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Remove items next to the three-compartment sink (e.g. tire) and on the shelves under the meat cutting tables that are not used for the purpose of operating the food establishment.
  7. Inspection

    0 infractions

  8. Inspection

    12 infractions

    • 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;
      • Fabric chair observed in the food preparation/meat butcher area was removed at time of inspection as it is a porous material and not easily cleanable.
    • 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 dispenser at the hand wash sink was stocked with paper towel 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;
      • Soiled clothes observed in the basin of the hand wash sink were removed at time of inspection; hand wash sinks must be accessible at all times and be used for no other purpose other than hand washing.
    • 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.
      • Remove pipe draining from the ceiling into the three-compartment sink.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a paper towel dispenser and supply liquid hand soap at the hand wash sink in the staff washroom; remove bar soap.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Discontinue use of the 5-deck display cooler for storing potentially hazardous food as the ambient air temperature measured 10.6 degrees Celsius. Refrigeration temperatures must measured 4 degrees Celsius or below. Eggs were moved to another functioning refrigerator at time of inspection. Contact a refrigeration technician to service the 5-deck display cooler.
    • 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.
      • Detergent must be used to remove meat debris/oils from surfaces prior to rinsing with water, and sanitizing with a food grade surface sanitizer. Obtain a detergent for cleaning.
    • 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 plugs for the three-compartment sink so that the compartments can be filled for manual dish washing, rinsing, and sanitizing.
    • 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 observed with rodent droppings: retail sales shelves on the back wall.
    • 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.
      • Process (e.g. cut) poultry on a separate cutting board table from red meat to prevent cross contamination.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Remove items next to the three-compartment sink (e.g. tire) and on the shelves under the meat cutting tables that are not used for the purpose of operating the food establishment.
    • 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;
      • Renew Food Establishment Permit that expired on July 7, 2022 within the next 5 business days.
  9. 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;
      • In accordance with section 3.5.2 of the Nova Scotia Food Retail and Food Services Code, the operator of a food premise shall ensure that food is stored, displayed, prepared and served in a manner that prevents the food from becoming contaminated.
    • 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 section 4.1.9 of the Nova Scotia Food Retail and Food Services Code: Equipment shall be maintained in good repair, so that it functions in accordance with its intended use.

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