2 BOY'S SMOKEHOUSE & DELI

984 COLE HARBOUR, COLE HARBOUR · Food Establishment

5 inspections

1. InspectionSep 24, 2026

   0 infractions

2. InspectionSep 24, 2026

   17 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;
     • Finish/cover bare wood surfaces in the sea can walk-in cooler.
   • 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;
     • Finish bare wood floor in the dry storage sea can so that it is smooth, non-porous, and easily cleanable.
   • 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.
     • Insect control devices that are used to electrocute flying insects must be located at least 2 m (6 ft) away from any food handling area. Remove insect control devices that electrocute flying insects from the meat processing room.
   • 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.
     • Replace gasket on the bottom of the receiving door to prevent the entrance of pests.
   • 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.
     • Resurface or replace cutting boards at the ready-to-eat prep table. Replace the push guard observed with missing pieces/teeth on the deli slicer in the front service area.
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • Obtain plugs/stoppers 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;
     • Clean and sanitize the following food processing equipment to remove excessive debris build-up: vac pack machine, scale, underside of prep table cutting boards, and the underside of the meat saw.
   • 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 following non-food contact surfaces to remove excessive debris build-up: the ceiling in the meat processing room, on the floors/walls/ceiling on the walk-in cooler, exterior surfaces of the stainless steel trucks, on exterior surfaces of the jerky mixer, on controls/buttons of equipment, and on the walk-in cooler door handle.
   • 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 interior surfaces of the dry storage sea cans to remove food spills.
   • 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: on the orange trolly in the walk-in cooler and on the floor by the ovens in the front server area.
   • 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.
     • Obtain sanitizer test strips for quaternary ammonium sanitizer.
   • 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.
     • Thawing a. Potentially hazardous foods must be thawed quickly or in a manner that will prevent the rapid growth of foodborne pathogens. b. Food may 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 c. When thawing foods using methods where the thawed portions of the potentially hazardous foods are above 4°C (40°F), the time period above 4°C (40°F), including the time for cooking preparation, or the time required to cool the potentially hazardous foods to below 4°C (40°F), shall not exceed four hours. d. The only exception to the above procedures and temperature requirement is the thawing of frozen ready-to-eat seafood, which shall be maintained at 3.3°C (38°F) or less during thawing.
   • 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.
     • Store pickled eggs and garlic and cheese baguettes under refrigeration at 4 degrees Celsius or less.
   • 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.
     • Discard mouldy/water damaged bags of dry food ingredients stored in the exterior storage sea can.
   • 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.
     • 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 practiced for all meat processing activities. In accordance with Section 3.1.2 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i) identify all possible health hazards related to food; ii) identify critical control points in the production and processing of food products with potentially hazardous ingredients (including raw ingredients) that could contaminate other food; iii) establish critical limits for each critical control point; iv) identify procedures to regularly monitor critical control points on the critical limits; v) include corrective actions and procedures to follow when deviations from critical limits occur; and vi) record all exceptions to the procedures/specifications that impact food safety, and establish verification processes, as appropriate.
   • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
     • Date mark refrigerated, prepared ready-to-eat food (ready-to-eat meats) that is held longer than 24 hours with the time it is prepared to indicate the date by which the food must be consumed.
3. InspectionFeb 13, 2026

   1 infraction

   • 31(1) Uninspected meats and meat products are not permitted in a food establishment.
4. InspectionDec 2, 2025

   7 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;
     • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains.
   • 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;
     • A designated hand sink must be installed in meat processing area, equipped with a liquid hand soap and single-use paper towel.
   • 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.
     • Re-surface or replace cutting board at sandwich prep station.
   • 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.
     • Several shelving units in walk-in refrigerator are rusted with chipped paint and are no longer smooth or easily cleanable. Re-surface and paint shelving units so that that they are smooth and easily cleanable, or replace.
   • 31(1) Uninspected meats and meat products are not permitted in a food establishment.
   • 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.
     • Shipping containers where dry storage products are stored have leaks in roof. Repair leaks or find alternate storage solution.
   • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
     • Spices stored in shipping container must be stored in a manner that protects from moisture.
5. InspectionNov 12, 2025

   16 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 all cardboard and parchment paper from shelving units, as it is not smooth or easily cleanable (i.e., cardboard on shelving units in walk-in refrigerator, parchment paper under ready-to-eat meats).
   • 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;
     • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors in wet areas are: i. durable, easily cleanable and non-slip; ii. constructed of a impervious material that is able to withstand regular wet washing, such as tile or epoxy resin; iii. coved at the wall to floor joints, and sealed; iv. smooth so as not to allow for pooling of liquids; and v. sufficiently sloped for liquids to drain to adequately sized and constructed floor drains.
   • 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 designated hand sinks are equipped with liquid hand soap and single-use paper towel at all times.
   • 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;
     • A designated hand sink must be installed in meat processing area, equipped with a liquid hand soap and single-use paper towel.
   • 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;
     • Ensure all food, such as spices, are stored in food-grade containers.
   • 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;
     • Ensure meat processing equipment that is used continuously throughout the day (i.e., meat saw, meat slicers) are dismantled according to manufacturer instructions, and washed/sanitized a minimum of every 4 hours to prevent the growth of harmful bacteria.
   • 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;
     • Re-organization is required in walk-in refrigerator, shipping containers where dry storage is located, and in walk-in produce refrigerator in back of facility. Ensure all food items are stored a minimum of 6" off of floor.
   • 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.
     • All cutting boards that are deteriorated, have gashes and are no longer smooth or easily cleanable must be re-surfaced or replaced.
   • 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.
     • Several shelving units in walk-in refrigerator are rusted with chipped paint and are no longer smooth or easily cleanable. Re-surface and paint shelving units so that that they are smooth and easily cleanable, or replace.
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place.
   • 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;
     • A deep clean is required of facility.
   • 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;
     • Ensure a food-grade sanitizer is prepared and readily available at all times in each food preparation/processing area to allow for adequate sanitizing of food-contact surfaces. A food-grade sanitizer must also be used in three-compartment sink when manual dishwashing.
   • 31(1) Uninspected meats and meat products are not permitted in a food establishment.
     • Uninspected meats and meat products are not permitted in a food establishment.
   • 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.
     • 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 practiced.
   • 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.
     • Scoop stored directly in raw ground beef in display case. Ensure scoop/utensils are stored in a manner where the handle does not come into contact with the food product.
   • 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.
     • Shipping containers where dry storage products are stored have leaks in roof. Repair leaks.