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SUBWAY #60595 - SCOTIA SQUARE

5201 DUKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

SUBWAY #60595 - SCOTIA SQUARE has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 9, 2024. The most recent inspection, on January 15, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 once on December 22, 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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • Meatballs in the hot holding unit were measured at 40 Celsius. Hot held food items must be at 60 Celsius or greater. Meatballs discarded. Continue to verify that the temperatures in the hot holding units are at 60 Celsius or greater. If these items are to be held at a lower temperature intentionally, follow the rules set out in the NS Food Retail and Food Services Code section 3.3.8 Room Temperature Holding.
  3. Inspection

    0 infractions

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