Wowly & Jusso

6440 QUINPOOL, HALIFAX · Food Establishment

8 inspections

1. InspectionApr 10, 2026

   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.
     • Doors and windows must be kept closed at all times. If they are to be kept open, screens must be installed to protect entry of pests. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
2. InspectionMar 12, 2026

   1 infraction

   • 6(b) A person must submit an application for a permit to the Administrator in a form prescribed by the Administrator and the application must include all of the following: (b) any reasonable information required by the Administrator;
     • Submit an application for amendment (Name change) and submit a list of additional menu items and intended suppliers.
3. InspectionFeb 26, 2026

   0 infractions

4. InspectionFeb 17, 2026

   2 infractions

   • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
     • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, you must submit construction plans and specifications respecting the location, design and construction of the facility to be approved by the Department before construction begins. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
   • 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. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests. In accordance with Section 4.3.3 of the NS Food Retail and Food Services Code, you must immediately treat the presence of pests by inspecting and discarding any adulterated food. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively co
5. InspectionFeb 13, 2026

   2 infractions

   • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
     • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, you must submit the plans and specifications regarding the alterations to be approved by the Department. You must submit updated floor plan of the facility indicating location of equipment, handwashing sinks, washroom, storage areas etc.
   • 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.
     • Submit Pest control service reports for December 2025 and January 2026.
6. InspectionJan 22, 2026

   2 infractions

   • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
     • In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, you must submit the plans and specifications regarding the alterations to be approved by the Department. You must submit updated floor plan of the facility indicating location of equipment, handwashing sinks, washroom, storage areas etc.
   • 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.
     • Submit Pest control service reports for December 2025 and January 2026.
7. InspectionJan 14, 2026

   6 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.
     • Submit Pest control service reports for December 2025 and January 2026.
   • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
     • Staff washroom must be fully functional. Install the toilet that has been removed. In accordance with Section 2.15(a) of the NS Food Retail and Food Services Code, you must provide washroom facilities for staff and the public.
   • 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.
     • At least one certified food handler must be present on site at all times. Food handler must be able to provide proof of food handler's certification upon request by Public Health Inspector.
   • 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.
     • Employee was not aware about how to properly wash and sanitize utensils. Educated employee on proper three compartment dishwashing method (wash, rinse and sanitize). Bleach available on site. Bleach sanitizer measuring 100 ppm was prepared in the third sink at the time of inspection. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
   • 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.
   • 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
     • Remove the birds, cage and their feed from the facility. In accordance with Section 5.11 of the Nova Scotia Food Services and Food Retail Code, an operator must not allow any live animal to be in a food establishment. The only exceptions are a service dog, if permitting the service dog to enter does not pose a risk of contaminating the food, and edible fish, crustaceans, shellfish or live fish in an aquarium.
8. InspectionNov 26, 2025

   0 infractions