Skip to content
Loading map…

Showtime Video and Variety

32 ALBRO LAKE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Showtime Video and Variety has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 28, 2025. The most recent inspection, on March 27, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene 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.

  • 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 5 times across 4 separate inspections, most recently on March 27, 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 March 21, 2025. 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;

  • 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 3 times across 3 separate inspections, most recently on March 21, 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;

  • 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 across 2 separate inspections, most recently on February 12, 2025. For example: 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 28, 2025. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

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

    1 infraction

    • 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Replace the missing ceiling tile in overflow food storage room to restrict pest movement and prevent access.
  2. Inspection

    4 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. Replace the missing ceiling tile in overflow food storage room to restrict pest movement and prevent access.
    • 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;
      • In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. No paper towel in the handwashing station in the staff washroom during inspection. Hand washing stations must be equipped with paper towel in dispenser. Ensure the handwashing station is equipped with handwashing supplies.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Cleaning and sanitizing required for: side storage room and the three door stand-up cooler with canned beverages, with particular attention to shelving inside cooler with dirt and debris build-up, as well as the walk-in cooler with mold and debris on ceiling, walls, and floors. Rodent droppings were observed again in the corner next to the shelving unit with the cooler on top, in wall to floor joints of food establishment, under the shelving in the overflow storage room, and inside blue storage drawers behind the front service counter. Declutter the rear space located passed the front service area. All areas affected by rodent droppings must be properly cleaned and disinfected.
    • 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;
      • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.A significant amount of rodent droppings were observed in the corner next to the shelving unit with the cooler on top and inside blue storage drawers behind the front service counter. Obtain the services of a certified pest control company / operator. Provide pest control report to Public Health Officer for review.
  3. Inspection

    4 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;
      • In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. No paper towel in the handwashing station in the staff washroom during inspection. Hand washing stations must be equipped with paper towel in dispenser. Ensure the handwashing station is equipped with handwashing supplies.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • A water leak was observed from plumbing under handwashing sink in staff washroom. Plumbing requires maintenance to ensure it is not leaking. Repair leaky plumbing pipe.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required for: side storage room and the three door stand-up cooler with canned beverages, with particular attention to shelving inside cooler with dirt and debris build-up, as well as the walk-in cooler with mold and debris on ceiling, walls, and floors. Declutter the rear space located passed the front service area. All areas affected by rodent droppings must be properly cleaned and disinfected.
    • 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;
      • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.A significant amount of rodent droppings were observed in the corner next to the shelving unit with the cooler on top and inside blue storage drawers behind the front service counter. Obtain the services of a certified pest control company / operator. Provide pest control report to Public Health Officer for review.
  4. Inspection

    7 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Soft floor spots and flooring in disrepair covered with cardboard were observed near the service area, under shelving unit with cooler on top, across from walk-in cooler door, in front of walk-in cooler. Repair / replace flooring sections that are in disrepair. Flooring requires maintenance.
    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors in dry areas are a) durable, impervious, easily cleanable, and non-slip; and b) have coved floor-to-wall joints. Wall to floor joints observed without coving/ baseboards in the corner of the store with the shelving unit and cooler on top.
    • 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;
      • In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. No paper towel in the handwashing station in the staff washroom during inspection. Hand washing stations must be equipped with paper towel in dispenser. Ensure the handwashing station is equipped with handwashing supplies.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • A water leak was observed from plumbing under handwashing sink in staff washroom. Plumbing requires maintenance to ensure it is not leaking. Repair leaky plumbing pipe.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required for: side storage room and the three door stand-up cooler with canned beverages, with particular attention to shelving inside cooler with dirt and debris build-up, as well as the walk-in cooler with mold and debris on ceiling, walls, and floors. Declutter the rear space located passed the front service area. All areas affected by rodent droppings must be properly cleaned and disinfected.
    • 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;
      • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.A significant amount of rodent droppings were observed in the corner next to the shelving unit with the cooler on top and inside blue storage drawers behind the front service counter. Obtain the services of a certified pest control company / operator. Provide pest control report to Public Health Officer for review.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post valid food permit where patrons can see it.

Nearby inspected facilities

Own this business? Add a badge to your website