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South Asian Mart/Desi Corner

100 ILSLEY, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

South Asian Mart/Desi Corner has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 21, 2024. The most recent inspection, on August 26, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 2 separate inspections, most recently on July 22, 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;

  • 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 2 separate inspections, most recently on July 22, 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 2 times across 2 separate inspections, most recently on July 22, 2026. 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;

  • 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 July 22, 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.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times on July 22, 2026. For example: 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.

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

    0 infractions

  2. Inspection

    7 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;
      • The handwashing sink was not stocked with paper towels in dispenser at the time of inspection. Handwashing sink must be equipped with single use paper towels in dispenser at all types.
    • 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;
      • The pani puri station is located too far from the handwashing sink. Move it closer to ensure staff have easy access to handwashing facilities and can wash their hands effectively before serving pani puri. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 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;
      • A significant number of flies were observed coming out of the inlet of sugarcane juice machine. Machine must be maintained in a sanitary condition by cleaning and sanitizing after each use.
    • 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 areas affected by rodent droppings.
    • 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 foods were observed stored at room temperature, including chopped ginger, lime, and puffs. Staff member indicated these items have been sitting at room temperature for less than an hour. These were transferred to refrigerator at the time of inspection. 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. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all cooling equipment.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • The facility currently holds a Food Shop Permit; however, food preparation is occurring on-site. The facility prepares food products including mango lassi, mango juice, sugarcane juice, samosa chaat, chaat papdi, pani puri. An Eating Establishment Permit is required to prepare these products on-site. Submit an application for an amendment of permit. Submit list of menu items, suppliers, floor plan with the application.
  3. Inspection

    1 infraction

    • 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;
      • Paper towel must be stored in a dispenser to avoid contamination. New paper towel dispenser was installed during the time of inspection.
  4. Inspection

    4 infractions

    • 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;
      • Dishes must be sanitized manually while using the 3-compartment sink. Use 100 ppm concentration of chlorine to achieve adequate level of sanitization. Mix 1/2 tsp of concentrated unscented original household bleach per Litre of water to prepare a sanitizer measuring 100 ppm chlorine to sanitize the dishes.
    • 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;
      • The food establishment must store and use the food contact surface sanitizer with adequate concentration. Label the bottle/container in which the sanitizer is stored.
    • 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 areas affected by rodents. All the areas affected by rodents must be cleaned and sanitized/disinfected everyday, ideally prior to opening.
    • 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.
      • i. In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. ii. The operator must ensure that the establishment has adequate number of hot holding units.

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