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Zam Zam

172 WYSE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Zam Zam has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 11, 2025. The most recent inspection, on November 21, 2025, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 9 times across 4 separate inspections, most recently on November 4, 2025. For example: 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following: that the design and layout allow for the movement of food and personnel in a way that prevents contamination;

  • 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 5 times across 5 separate inspections, most recently on November 18, 2025. 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;

  • 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 once on August 7, 2025. 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;

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 7, 2025. For example: 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on July 18, 2025. For example: 47(1A) Upon request of an inspector, an operator must provide proof of the source of 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.

8 inspections

  1. Inspection

    0 infractions

  2. 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;
      • Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. Develop a detailed written cleaning scheduled for the food premises including all equipment and facilities. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
  3. Inspection

    2 infractions

    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Ensure there is no movement of staff between the ready-to-eat (RTE) and the raw meat areas to prevent cross-contamination of RTE foods and food contact surfaces. RTE staff was observed in and out from raw meat and RTE areas. Only one staff (RTE area) was on site at the time of inspection and both, RTE and raw meat operations were operational.
    • 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;
      • Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. Develop a detailed written cleaning scheduled for the food premises including all equipment and facilities. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
  4. Inspection

    2 infractions

    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Ensure there is no movement of staff between the ready-to-eat (RTE) and the raw meat areas to prevent cross-contamination of RTE foods and food contact surfaces. RTE staff was observed in and out from raw meat and RTE areas. Only one staff (RTE area) was on site at the time of inspection and both, RTE and raw meat operations were operational.
    • 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;
      • Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. Develop a detailed written cleaning scheduled for the food premises including all equipment and facilities. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
  5. Inspection

    0 infractions

  6. Inspection

    9 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;
      • Remove the Styrofoam type of material that's on the floor threshold of the walk-in cooler in the raw meat area. Ensure the flooring is made of materials that are durable, non-porous, easy to clean, and non-slip and have coved joints In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Ensure there is no movement of staff between the ready-to-eat (RTE) and the raw meat areas to prevent cross-contamination of RTE foods and food contact surfaces. RTE staff was observed in and out from raw meat and RTE areas. Only one staff (RTE area) was on site at the time of inspection and both, RTE and raw meat operations were operational.
    • 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;
      • Raw chicken was observed stored above fresh produce in the stand-up cooler located in the RTE operation side. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods.
    • 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;
      • Raw meat protein was observed stored in plastic grocery bags in the sales floor display cooler and in the refrigeration units in the RTE operation. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
    • 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;
      • Store raw meat off the floor within walk-in cooler and cover with food grade materials, e.g., aluminum foil, saran wrap, etc. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
    • 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;
      • Develop a cleaning log for clean in place equipment (meat cutter and meat grinder) and maintain record on site for review during inspections. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Utensils observed with handle down in ready to eat food located inside stand-up cooler. Utensils must be stored and handled in sanitary manner. Avoid direct hand and food contact to prevent contamination of ready to eat foods.
    • 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.
      • Facility to begin documenting commercial dishwasher final rinse temps at least once per day. Keep records on site for review during inspections. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, you must have a Quality Assurance (Management) System in place and practised.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Raw meat protein observed without basic labelling information. Provide proof of source of food.
  7. Inspection

    3 infractions

    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Provide proof of purchase for raw animal carcass and meat parts, e.g., invoice, receipt, etc.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Foods must be stored and transported in a sanitary manner to prevent food contamination. In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that:a) protects the food from contamination;b) provides an environment that adequately controls contamination; andc) protects the food from damage likely to make the food inedible
    • 67 No person shall knowingly make a false or misleading statement, either orally or in writing, to a medical officer, public health nurse or public health inspector while the medical officer, public health nurse or public health inspector is exercising powers or carrying out duties or functions under this Part or the regulations.
      • Facility is not set-up for raw meat deliveries; take out only.
  8. Inspection

    1 infraction

    • 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.
      • High temperature commercial dishwasher requires maintenance to ensure it is able to reach adequate sanitizing temperatures. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.

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