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Sapori Italian Street Food Ltd.

1741 LOWER WATER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Sapori Italian Street Food Ltd. has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 20, 2024. The most recent inspection, on October 9, 2026, recorded 12 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 27 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 9 times across 2 separate inspections, most recently on October 9, 2026. For example: 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;

  • 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 7 times across 4 separate inspections, most recently on October 9, 2026. 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 6 times across 2 separate inspections, most recently on October 9, 2026. For example: 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.

  • 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 October 9, 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;

  • 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 3 times across 2 separate inspections, most recently on October 9, 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.

5 inspections

  1. Inspection

    12 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.
      • Fill holes/gaps observed in the following areas: in the ceiling around pipes/electrical, around plumbing in the dish pit, and between booth seats and the walls. Install pest proof weather stripping on exterior doors. Install a pest proof door sweep on the bottom of the electrical closet door and back kitchen interior door. Operator must provide copies of pest control reports to Public Health Inspector.
    • 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;
      • Install a paper towel dispenser at the hand wash sink in the front service area/bar.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a paper towel dispenser at the hand wash sink in the staff washroom.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a paper towel dispenser at the hand wash sink in the staff washroom.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Store Biofuel bins in a sanitary manner to protect food from contamination (remove from food preparation area).
    • 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.
      • Discontinue use of the high-temperature dish washer for washing dishes. Dishes must be manually washed in the two-compartment sink prior to sanitizing in the high-temperature dish washer. Repair detergent line at high temperature mechanical dishwasher.
    • 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 following areas with food debris build-up: beneath cook line, beneath front prep line, beneath wire shelves, shelves in walk in cooler and beneath shelves in walk in cooler. Clean and sanitize walk-in cooler wall with visible mould. Plastic storage crates removed from walk-in fridge at time of inspection to be washed and sanitized.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings/urine: at floor/wall junctions throughout the back food preparation area, beneath green wire shelving, storage areas, electrical closet, beneath pizza oven, beneath biofuel waste container and beneath dish pit.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings/urine: at floor/wall junctions throughout the back food preparation area, beneath green wire shelving, storage areas, electrical closet, beneath pizza oven, beneath biofuel waste container and beneath dish pit.
    • 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.
      • Follow the following methods for storing potentially hazardous food at room temperature: a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded. d. The foods referred to in subsections (a) and (b) above must be marked with the time at which they were removed from temperature control. e. Subsection (b) above does not apply to foods that are processed to be consumed raw such as raw beef intended for steak tartare, raw fish and shellfish intended for sushi, and raw eggs or raw eggs preparations such as dressings. Written record (ie. logs, labels) must be kept for storage of potentially hazardous foods at room temperature.
    • 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.
      • Discard ice in the ice machine. Clean and sanitize the ice machine following the manufacturer instructions to remove black mould build-up. Discontinue storing beverages in the ice machine.
    • 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.
      • Do not store food/food contact packaging on the floor. Food/food contact packaging must be stored at least 6 inches off the floor to protect from contamination and to facilitate cleaning.
  2. Inspection

    15 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.
      • Fill holes/gaps observed in the following areas: in the ceiling around pipes/electrical, around plumbing in the dish pit, and between booth seats and the walls. Install pest proof weather stripping on exterior doors. Install a pest proof door sweep on the bottom of the electrical closet doors.
    • 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.
      • Maintain pest control service reports onsite for review by the Public Health Inspector.
    • 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;
      • Install a paper towel dispenser at the hand wash sink in the front service area/bar.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Install a paper towel dispenser at the hand wash sink in the staff washroom.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Remove microwaves from sitting on top of Biofuel bins. Store Biofuel bins in a sanitary manner to protect food from contamination (remove from food preparation area).
    • 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.
      • Discontinue use of the high-temperature dish washer for washing dishes. Dishes must be manually washed in the two-compartment sink prior to sanitizing in the high-temperature dish washer. Restock detergent and rinse-aid at the high-temperature dish washer.
    • 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 floor in the walk-in cooler to remove food debris build-up.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings/urine: at floor/wall junctions throughout the back food preparation area, storage areas, electrical closet, and dish pit. Contaminated utensils/storage containers were cleaned and sanitized at time of inspection.
    • 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.
      • Bleach sanitizer used on food contact surfaces must measure 100ppm. Dilute bleach sanitizer.
    • 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 clearly 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.
      • Potentially hazardous food must be reheated to an internal temperature of 74 degrees Celsius prior to hot holding. Hot holding units must be preheated prior to being stocked with food.
    • 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.
      • Follow the following methods for storing potentially hazardous food at room temperature: a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded. d. The foods referred to in subsections (a) and (b) above must be marked with the time at which they were removed from temperature control. e. Subsection (b) above does not apply to foods that are processed to be consumed raw such as raw beef intended for steak tartare, raw fish and shellfish intended for sushi, and raw eggs or raw eggs preparations such as dressings.
    • 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.
      • Discard ice in the ice machine. Clean and sanitize the ice machine following the manufacturer instructions to remove black mould build-up. Discontinue storing beverages in the ice machine.
    • 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.
      • Do not store food/food contact packaging on the floor. Food/food contact packaging must be stored at least 6 inches off the floor to protect from contamination and to facilitate cleaning.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
  3. 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;
      • Cleaning is required under prep cooler on back wall across from hot holding units due to build-up of food debris.
  4. Inspection

    0 infractions

  5. Inspection

    3 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;
      • Staff washroom was not equipped with paper towel. All hand sinks must be equipped with single-use paper towel stored in or on a dispenser at all times.
    • 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;
      • Mold build-up observed on the interior surfaces of the ice machine. Discard ice and clean/sanitize according to the manufacturers instructions.
    • 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;
      • Caulking behind three-compartment must be removed and the area cleaned, disinfected, and re-caulked.

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