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New Indian Bazaar Inc. (Retail Grocery Store)

127 CHAIN LAKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

New Indian Bazaar Inc. (Retail Grocery Store) has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 31, 2023. The most recent inspection, on August 24, 2026, recorded 8 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 8 times across 5 separate inspections, most recently on August 24, 2026. For example: 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.

  • 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 4 times across 2 separate inspections, most recently on August 24, 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 2 separate inspections, most recently on November 14, 2024. For example: 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.

  • 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 3 times across 3 separate inspections, most recently on August 24, 2026. 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;

  • 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 3 times across 3 separate inspections, most recently on August 24, 2026. 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

    8 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;
      • Paint bare wood wall by the produce receiving door so that it is smooth, non-porous, and 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;
      • Stock paper towel in the dispenser at the hand wash sink in meat room.
    • 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.
      • Drain pump for the front service hand wash sink must be on during operating hours so that greywater drains efficiently during use.
    • 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.
      • Replace burnt out light bulb in the produce walk-in cooler.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Discontinue using cardboard boxes for storing utensils/equipment used for processing food. Store utensils/equipment in containers made from food grade materials that are smooth, non-porous, and easily cleanable.
    • 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 and sanitize the stainless steel prep table under the poultry cutting board to remove debris build-up.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Chemicals removed from original containers must be labelled to identify contents.
    • 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.
      • Discard cut jack fruit that was observed stored at room temperature on a retail sales shelf. Cut/sliced fruit/vegetables must be stored at 4 degrees Celsius or below.
  2. Inspection

    1 infraction

    • 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 and sanitize the space between the cutting boards and the stainless steel tables in the meat room.
  3. Inspection

    5 infractions

    • 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.
      • Install new seal on the bottom of the receiving door in the back produce area to fill back at the bottom; repair or remove half wall by the receiving door in the back produce area; replace bare wood make-shift wall by the meat freezer with material that is smooth, non-porous, and easily cleanable.
    • 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 and sanitize the space between the cutting boards and the stainless steel tables in the meat room.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Discontinue use of the Saniblend Lemon Cleaner Disinfectant for use on food contact surfaces and obtain a food grade surface sanitizer. Obtain a neutral pH cleaning agent and mix per the supplier's instructions for cleaning prior to rinsing and sanitizing.
    • 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.
      • Reheat samosas and puff pastries to an internal temperature of 74 degrees Celsius, verifying the temperature with a probe thermometer, prior to restocking in the hot holding cabinet. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
    • 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 packaged meat products with food establishment name, civic address, and contact information.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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;
      • Carpet observed in the upstairs dry storage areas. Carpeting or similar material must not be installed as a floor covering in storage rooms. Remove carpeting from the upstairs dry storage area.
  6. Inspection

    0 infractions

  7. Inspection

    8 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Evidence of packaging of food/food ingredients observed in the upstairs staff room. Remove staff area and install a hand wash station or discontinue packaging food/food ingredients in the upstairs room.
    • 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;
      • Carpet observed in the upstairs dry storage areas. Carpeting or similar material must not be installed as a floor covering in storage rooms. Sanitary food operation areas will minimize the risk of contamination of the food from environmental sources. Remove carpeting from the upstairs dry storage area.
    • 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 front hand wash sink observed empty. Paper towel dispenser restocked at time of inspection.
    • 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.
      • Three-compartment sink is blocked by shelving and is inaccessible. Three-compartment sink must be accessible to allow for manual dish washing, rinsing, and sanitizing. Move shelving unit.
    • 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;
      • Rodent droppings observed on the floor under the bulk rice retail storage shelves. Clean and sanitize floors to remove rodent droppings.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Provide proof of source for egg/vegetable puffs, samosas, and frozen goat/chicken meat. In accordance with Section 3.2.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only.
    • 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.
      • Black garbage bags observed used for storing produce in the walk-in cooler. Garbage bags are not made of food grade materials. Store produce in food grade bags/containers.
    • 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
      • Packaged frozen goat and chicken observed with no labels to identify source or type of meat. All food products received at a food establishment must be properly packaged and labelled according to the requirements outlined in the Food and Drugs Act and Regulations, and the Consumer Packaging and Labelling Act and Regulations.
  8. Inspection

    0 infractions

  9. Inspection

    5 infractions

    • 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;
      • Hand wash sink in the back prep area observed blocked with boxes. Hand wash sink must be accessible for hand washing at all times. Remove boxes from blocking the hand wash 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;
      • Three-compartment sink in the prep area observed blocked and filled with bags, gloves, and a rat trap. The three-compartment sink must be accessible and not used for storage.
    • 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;
      • Rodent droppings observed on the second rice storage shelf across from the walk-in cooler and on the floor under the rice storage shelves. Clean and disinfect areas affected by rodent droppings, discard cardboard lining the shelves and damaged rice bags.
    • 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.
      • Produce observed stored directly outside the washroom. Remove produce from directly outside the washroom and store in a sanitary manner to protect from contamination.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Mold observed on banana stems in the produce area. Moldy banana stems discarded at time of inspection.

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