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RESIDENCE INN BY MARRIOTT HALIFAX DOWNTOWN

1599 GRAFTON, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

RESIDENCE INN BY MARRIOTT HALIFAX DOWNTOWN has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on November 12, 2025. The most recent inspection, on November 12, 2025, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times on November 12, 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.

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.

1 inspection

  1. Inspection

    2 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.
      • The cold holding trays on ice were not sufficiently cool. Surround the tray with ice to ensure that potentially hazardous food items in the tray are held at 4 Celsius or lower. If these items are to be held at a temperature between 4 Celsius and 60 Celsius, then the time that these items are placed im the buffet must be recorded and the food items must be discarded after 2 hours.
    • 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 porridge was being held at a temperature below 45 Celsius. The hot holding unit must hold the porridge at or above 60 Celsius. If the porridge is intentionally served at at temperature between 60 Celsius and 4 Celsius, then the time that the porridge is placed in the buffet must be recorded, and the porridge must be discarded after 2 hours.

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