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Xaymaca Seafood, Caribbean Cuisine & Beer Garden

210 WAVERLEY, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Xaymaca Seafood, Caribbean Cuisine & Beer Garden has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 12, 2025. The most recent inspection, on April 8, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 12 times across 8 separate inspections, most recently on April 8, 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;

  • 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 5 times across 4 separate inspections, most recently on January 21, 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;

  • 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 2 times across 2 separate inspections, most recently on March 3, 2026. 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;

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 12, 2025. For example: 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;

  • 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 across 2 separate inspections, most recently on June 25, 2025. For example: 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.

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.

9 inspections

  1. Inspection

    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;
      • Obtain drain plugs for the three-compartment sink.
    • 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;
      • Obtain drain plugs for the three-compartment sink.
  2. Inspection

    2 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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Professionally repair the wall beside the toilet in the public washroom. Paint raw wood underneath the dish sinks.
    • 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;
      • Obtain drain plugs for the three-compartment sink.
  3. 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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Professionally repair the wall beside the toilet in the public washroom. Paint raw wood underneath the dish sinks.
    • 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 sink in the washroom must have a paper towel dispenser.
    • 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 person onsite per shift must have valid food safety training.
    • 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 shelves and areas storing spices/dry food items, shelves inside of the stainless steel refrigerator and floors around the dishwasher and dish sinks.
    • 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;
      • Obtain drain plugs for the three-compartment sink.
    • 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.
      • 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. Vinegar is not a food surface sanitizer. Ensure a bleach and water solution is mixed daily using 1/2tsp of bleach per 1L of water.
    • 49(2)(a) Before being placed in the dry storage room or designated area, opened packages of food ingredients and food packaging materials must be (a) transferred to clean, suitably covered containers or be sealed and securely closed; and
      • Once original packaging is open, dried goods must be stored in food grade containers with lids to prevent contamination.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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;
      • Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
  6. Inspection

    1 infraction

    • 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;
      • Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
  7. Inspection

    2 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;
      • Hand sink must be stocked with liquid soap and paper towel in dispensers.
    • 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;
      • Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
  8. Inspection

    3 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;
      • Hand sink must be stocked with liquid soap and paper towel in dispensers.
    • 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;
      • Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit.
  9. Inspection

    6 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;
      • Ensure hot holding unit serving patties and wings is in an area with a hand sink.
    • 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 sink must be stocked with liquid soap and paper towel in dispensers.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Do not store compost bin against food storage containers.
    • 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;
      • Repair high-temperature dish washer to maintain a final rinse temperature of 82 degrees Celsius. Discontinue use of the high-temperature dish washer for sanitizing dishes. Sanitize dishes manually at the two-compartment sink in an approved food grade sanitizer (e.g. 1/2 teaspoon unscented household bleach per 1 litre of water).
    • 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.
      • 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.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit.

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