Sugar Marmalade

7001 MUMFORD, HALIFAX · Food Establishment

11 inspections

1. InspectionJun 10, 2026

   0 infractions

2. InspectionJun 1, 2026

   2 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 in the wall under the three-compartment sink to prevent entry and movement of pests.
   • 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 in the wall under the three-compartment sink to prevent entry and movement of pests.
3. InspectionMay 21, 2026

   2 infractions

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • Increase all bottom storage shelves so that they are at least 6 inches off the floor.
   • 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 in the wall under the three-compartment sink to prevent entry and movement of pests.
4. InspectionMay 1, 2026

   10 infractions

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • Increase all bottom storage shelves so that they are at least 6 inches off the floor.
   • 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;
     • Remove fabric curtains from the front of the counter at the hand wash station/ice well.
   • 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 in the wall under the three-compartment sink to prevent entry and movement of pests.
   • 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;
     • Hand wash sinks must be accessible at all times and be used for no other purpose other than hand washing.
   • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
     • Provide proof of valid food hygiene training certification.
   • 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: in the front cabinet, on the floor under the prep table under the microwave, on the bottom shelf of the prep table under the microwave, and on the floor under the dry storage shelves.
   • 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.
     • Food must be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process
   • 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 temperatures must be measured and recorded in a log at least once daily; maintain log onsite for review by the Public Health Inspector.
   • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
     • Renew food establishment permit that expired on March 26th, 2026 within the next 5 business days.
   • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
     • Renew food establishment permit that expired on March 26th, 2026 within the next 5 business days.
5. InspectionJan 14, 2026

   0 infractions

6. InspectionDec 8, 2025

   2 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;
     • Clean and sanitize the moldy ice machine and discard all the ice before cleaning the unit. The ice machine must be cleaned and sanitized on a regular basis.
   • 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 disinfect all areas affected by mice. Cleaning required of all shelving units and floors. One dead cockroach was noted on top of hand wash station in the back. Clean and disinfect all areas affected by mice and pests.
7. InspectionNov 20, 2025

   3 infractions

   • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
     • Remove cloth material out front. Cloth material is not easily cleanable and is very soiled.
   • 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 moldy ice machine and discard all the ice before cleaning the unit. The ice machine must be cleaned and sanitized on a regular basis.
   • 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 disinfect all areas affected by mice. Cleaning required of all shelving units and floors. One dead cockroach was noted on top of hand wash station in the back. Clean and disinfect all areas affected by mice and pests.
8. InspectionMay 1, 2025

   0 infractions

9. InspectionApr 10, 2025

   1 infraction

   • 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 all areas affected by rodents. Mice droppings were found on shelving units in the dry storage area and in the front kitchen area.
10. InspectionMar 26, 2025

    3 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;
      • 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. Clean and sanitize waffle makers at the end of every shift or when needed.
    • 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 all areas affected by mice. Mice droppings were discovered on top of the ice machine, where take-out containers were stored. The take-out containers were discarded, and the ice machine was thoroughly cleaned and sanitized during the inspection.
    • 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 all areas affected by rodents. Mice droppings were found on shelving units in the dry storage area and in the front kitchen area.
11. InspectionMar 26, 2024

    0 infractions