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Saona Flavours Cuisine - Fairview Clayton Park Farmer's Market

27 VIMY, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Saona Flavours Cuisine - Fairview Clayton Park Farmer's Market has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 12, 2025. The most recent inspection, on June 25, 2026, found no infractions.

1 of 2 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: 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 June 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.

2 inspections

  1. Inspection

    0 infractions

  2. 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.
      • Internal temperature of chicken quesadillas measured 20 degrees Celsius and were stored in coolers; internal temperature of containers of cooked rice measured 20.6 degrees Celsius and were stored in coolers. 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. Chicken quesadillas and cooked rice were moved to freezers in the permitted eating establishment onsite to cool as quickly as possible to 4 degrees Celsius.
    • 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.
      • Salad measured a surface temperature of 16 degrees Celsius and was stored in a cooler. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Food prepared at room temperature must be cooled to 4 degrees Celsius or below in a commercial refrigeration unit prior to stocking in a cooler. Salads moved to a refrigerator in the permitted eating establishment onsite to cool to 4 degrees Celsius.

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