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Osmow's Shawarma

201 CHAIN LAKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Osmow's Shawarma has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 5, 2024. The most recent inspection, on January 20, 2026, found no infractions.

2 of 6 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: Protecting food from contamination, Food temperature control 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.

  • 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 3 times across 2 separate inspections, most recently on January 14, 2025. For example: 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.

  • 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 on January 14, 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.

  • 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 once on July 17, 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 once on January 5, 2024. 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;

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on February 11, 2025. For example: 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.

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.

6 inspections

  1. Inspection

    0 infractions

  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 floor/wall junctions in hard to reach areas under the three-compartment sink, equipment, and shelving.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Staff washroom has been removed without first obtaining approval from a Public Health Officer. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by a Public Health Officer.
  5. Inspection

    5 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Staff washroom has been removed without first obtaining approval from a Public Health Officer. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by a Public Health Officer.
    • 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.
      • Four bus pans of raw chicken observed thawing at room temperature. Potentially hazardous foods should be thawed quickly or in a manner that will prevent the rapid growth of pathogenic bacteria. Food may be thawed: under refrigeration at 4 degrees Celsius or below, completely submerged in cold running water, or as part of the cooking process or in the microwave if portions are small enough.
    • 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.
      • Three stainless steel pans of cooked beef/lamb in the cooler drawer below the flat top grill measured internal temperatures between 22.5-31.8 degrees Celsius. Ambient air temperature of the cooler drawers measured 4 degrees Celsius or below. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cooked beef/lamb was improperly cooled and was discarded at time of inspection.
    • 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.
      • Discontinue storing in-use food utensils in room temperature water as it creates a medium for bacterial growth. Acceptable methods of in-use utensil use include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then cleaned and sanitized every 4 hours.
    • 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.
      • Raw chicken observed thawing next to produce in the walk-in cooler. Raw meat/poultry must be stored separate or below ready-to-eat food to protect from contamination. Produce moved to a higher shelf at time of inspection.
  6. Inspection

    2 infractions

    • 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 observe on the floor in the corner by the three-compartment sink and under the pop shelves. Areas affected by rodents droppings cleaned and disinfected at time of inspection.
    • 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.
      • Potentially hazardous food (e.g. hummus, tzatziki) observed stored in a seacan in the packing lot. Potentially hazardous food must be stored in a temperature controlled environment. Potentially hazardous food moved to the walk-in cooler at time of inspection.

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