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Orangestore

124 KEARNEY LAKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Orangestore has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 4, 2024. The most recent inspection, on July 7, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 4 times across 2 separate inspections, most recently on June 18, 2026. 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.

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

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • Items kept in the hot holding unit must be held at 60 Celsius or greater. This must be verified with a probe thermometer and hot holding temperatures must be recorded.
  3. Inspection

    3 infractions

    • 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.
      • Hotdog toppings must be held at 4 Celsius or lower. Alternatively, hotdog toppings may be held at room temperature for 4 hours with a time stamp, and discarded after 4 hours in accordance with the NS Food Code section 3.3.8(c).
    • 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.
      • Items kept in the hot holding unit must be held at 60 Celsius or greater. This must be verified with a probe thermometer and hot holding temperatures must be recorded.
    • 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.
      • Single serving dairy in the coffee station must be held at 4 Celsius or lower. Alternatively, dairy may be held at room temperature for 4 hours with a time stamp, and discarded after 4 hours in accordance with the NS Food Code section 3.3.8(c).
  4. Inspection

    0 infractions

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