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Maxwell Plums

1600 GRAFTON, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Maxwell Plums has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 3, 2023. The most recent inspection, on October 28, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 separate inspections, most recently on October 7, 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 October 7, 2025. For example: 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 safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on November 3, 2023. For example: 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 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;
      • Clean the floors throughout the back of house. Clean the grease build up on the range hood.
    • 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;
      • Thoroughly clean the upstairs dry storage area and shelving that is contaminated with rodent droppings.
    • 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.
      • The preparation refrigerator was measured to be well above the maximum refrigeration temperature for more than 30 minutes. There are no temperature logs on site to verify that this preparation refrigerator was at or below the required temperature in a reasonable timeframe. The food inside was discarded. Ensure that this refrigerator is capable of maintaining 4 Celsius or lower before returning it to service.
  3. Inspection

    3 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;
      • Clean the floors throughout the back of house. Clean the grease build up on the range hood.
    • 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;
      • Thoroughly clean the upstairs dry storage area and shelving that is contaminated with rodent droppings.
    • 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.
      • The preparation refrigerator was measured to be well above the maximum refrigeration temperature for more than 30 minutes. There are no temperature logs on site to verify that this preparation refrigerator was at or below the required temperature in a reasonable timeframe. The food inside was discarded. Ensure that this refrigerator is capable of maintaining 4 Celsius or lower before returning it to service.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • At least one member of staff per shift must have proof of successful completion of an approved food hygiene course.
    • 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 bar dishwasher was not providing sanitizer at the time of the inspection. Do not use the bar dishwasher until it is demonstrated to provide adequate sanitizer during the rinse cycle. Until the bar dishwasher is repaired, bar dishware may be cleaned and sanitized in the main kitchen dishwasher.

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