Aly Mae's Bread Basket Ltd.

20 WRIGHT, DARTMOUTH · Food Establishment

7 inspections

1. InspectionJan 12, 2026

   0 infractions

2. InspectionOct 23, 2025

   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;
     • Several sections of the flooring in the back order room were observed to be in disrepair. Install the missing flooring tiles. Flooring requires maintenance. 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.
   • 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.
     • Facility's front and back doors were observed to be wide open for ventilation at the time of inspection. Install door screens to prevent pest access. Doors closed during inspection. 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.
3. InspectionAug 21, 2025

   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;
     • Several sections of the flooring in the back order room were observed to be in disrepair. Install the missing flooring tiles. Flooring requires maintenance. 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.
   • 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.
     • Address issues identified by pest control company / operator to pest proof facility and prevent pest access and their movement in the food establishment. Pest control reports reviewed on site showed numerous cleaning/sanitation as well as structural items pending compliance.
   • 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.
     • Facility's front and back doors were observed to be wide open for ventilation at the time of inspection. Install door screens to prevent pest access. Doors closed during inspection. 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.
   • 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.
     • Repair / replace the door sweep on the bay door in the back order room to prevent pest access. A section of the door sweep was observed to be in disrepair. 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.
   • 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.
     • Seal the hole/gap in the wall to floor juncture located in the electrical room to prevent pest access. 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.
   • 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.
     • A significant amount of dirty/used dishware was observed piled on the floor pending manual dishwashing. All dishware must be stored off the floor regardless of being clean or used, e.g., shelving racks, carts, tables, etcetera. Do not store or hold food utensils and/or equipment on the floor. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor;ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. 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.
   • 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;
     • Rodent droppings observed throughout the food establishment, all along the wall to floor junctures in the following areas: receiving area and back order room, electrical room, loft (upstairs), dish pit, kitchen and baking section, washrooms, and supply closet. Droppings were also observed on the steps leading to the loft, on utility carts, on bottom shelves of utility carts/ prep tables/ tray carts, on shelves of shelving units, on the bottom shelve of microwave, on the base of dough machine and other kitchen equipment, etc. Ensure hard to reach and all areas and equipment affected by rodent droppings and urine are properly cleaned and sanitized. Floors can be cleaned and disinfected. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. 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.
4. InspectionAug 15, 2025

   15 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.
     • Address issues identified by pest control company / operator to pest proof facility and prevent pest access and their movement in the food establishment. Pest control reports reviewed on site showed numerous cleaning/sanitation as well as structural items pending compliance.
   • 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;
     • Several sections of the flooring in the back order room were observed to be in disrepair. Install the missing flooring tiles. Flooring requires maintenance. 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.
   • 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.
     • Facility's front and back doors were observed to be wide open for ventilation at the time of inspection. Install door screens to prevent pest access. Doors closed during inspection. 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.
   • 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.
     • Repair / replace the door sweep on the bay door in the back order room to prevent pest access. A section of the door sweep was observed to be in disrepair. 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.
   • 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.
     • Seal the flooring gaps / depressions observed at the bottom bay door to limit pest access and their movement. 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry 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.
     • Seal the wall hole/gap by bay door in the back order room to prevent pest access and their movement through the building. 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.
   • 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.
     • Seal the hole/gap in the bottom corner of the wall/floor juncture behind refrigeration unit located in the baking section. 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.
   • 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.
     • Seal the hole/gap in the wall to floor juncture located in the electrical room to prevent pest access. 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.
   • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
     • Kitchen handwashing station is slow draining and requires maintenance. In accordance with Section 2.11 of the NS Food Retail and Food Services Code, you must ensure sewage disposal systems meet all local and/or provincial requirements. In accordance with Section 2.15(f) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes.
   • 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.
     • A significant amount of dirty/used dishware was observed piled on the floor pending manual dishwashing. All dishware must be stored off the floor regardless of being clean or used, e.g., shelving racks, carts, tables, etcetera. Do not store or hold food utensils and/or equipment on the floor. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor;ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. 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.
   • 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.
     • Clean and sanitize the chest freezer door frame and seal/gasket with mold growth to protect food from contamination.
   • 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.
     • Repair / replace the broken commercial dishwasher. 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.
   • 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.
     • Repair / replace the broken door gasket on the Amana chest freezer. 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.
   • 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;
     • Rodent droppings observed throughout the food establishment, all along the wall to floor junctures in the following areas: receiving area and back order room, electrical room, loft (upstairs), dish pit, kitchen and baking section, washrooms, and supply closet. Droppings were also observed on the steps leading to the loft, on utility carts, on bottom shelves of utility carts/ prep tables/ tray carts, on shelves of shelving units, on the bottom shelve of microwave, on the base of dough machine and other kitchen equipment, etc. Ensure hard to reach and all areas and equipment affected by rodent droppings and urine are properly cleaned and sanitized. Floors can be cleaned and disinfected. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. 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.
   • 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;
     • Have pest control back in the facility asap. Increase pest control to weekly service for the next three months to get the pest situation under control. Provide proof of service increase and weekly reports to Public Health Inspector. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly.c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
5. InspectionJul 30, 2025

   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;
     • Several sections of the flooring in the back order room were observed to be in disrepair. Install the missing flooring tiles. Flooring requires maintenance. 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.
   • 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.
     • A large bag of sugar affected by rodents (gnawed) was disposed of on site. 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.
   • 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.
     • Address issues identified by pest control company / operator to pest proof facility and prevent pest access and their movement in the food establishment. Pest control reports reviewed on site showed numerous cleaning/sanitation as well as structural items pending compliance.
   • 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.
     • Facility's front and back doors were observed to be wide open for ventilation at the time of inspection. Install door screens to prevent pest access. Doors closed during inspection. 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.
   • 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.
     • Repair / replace the door sweep on the bay door in the back order room to prevent pest access. A section of the door sweep was observed to be in disrepair. 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.
   • 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.
     • Seal the flooring gaps / depressions observed at the bottom bay door to limit pest access and their movement. 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 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry 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.
     • Seal the wall hole/gap by bay door in the back order room to prevent pest access and their movement through the building. 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.
   • 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.
     • Seal the hole/gap in the bottom corner of the wall/floor juncture behind refrigeration unit located in the baking section. 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.
   • 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.
     • Seal the hole/gap in the wall to floor juncture located in the electrical room to prevent pest access. 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.
   • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
     • Kitchen handwashing station is slow draining and requires maintenance. In accordance with Section 2.11 of the NS Food Retail and Food Services Code, you must ensure sewage disposal systems meet all local and/or provincial requirements. In accordance with Section 2.15(f) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the applicable provisions of the provincial and/or local plumbing codes.
   • 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;
     • Foods must be stored in food grade containers only to protect food from contamination. Cease storing food in garbage bags. 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)(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.
     • A significant amount of dirty/used dishware was observed piled on the floor pending manual dishwashing. All dishware must be stored off the floor regardless of being clean or used, e.g., shelving racks, carts, tables, etcetera. Do not store or hold food utensils and/or equipment on the floor. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor;ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable. 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.
   • 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.
     • Clean and sanitize the chest freezer door frame and seal/gasket with mold growth to protect food from contamination.
   • 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.
     • Repair / replace the broken commercial dishwasher. 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.
   • 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.
     • Repair / replace the broken door gasket on the Amana chest freezer. 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.
   • 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;
     • Rodent droppings observed throughout the food establishment, all along the wall to floor junctures in the following areas: receiving area and back order room, electrical room, loft (upstairs), dish pit, kitchen and baking section, washrooms, and supply closet. Droppings were also observed on the steps leading to the loft, on utility carts, on bottom shelves of utility carts/ prep tables/ tray carts, on shelves of shelving units, on the bottom shelve of microwave, on the base of dough machine and other kitchen equipment, etc. Ensure hard to reach and all areas and equipment affected by rodent droppings and urine are properly cleaned and sanitized. Floors can be cleaned and disinfected. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. 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.
   • 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;
     • Have pest control back in the facility asap. Increase pest control to weekly service for the next three months to get the pest situation under control. Provide proof of service increase and weekly reports to Public Health Inspector. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure:a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises.b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly.c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
6. InspectionSep 8, 2023

   0 infractions

7. InspectionAug 2, 2023

   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.
     • 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 2.17 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 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator. Ensure gaps in walls under hand-wash station and next to plumbing in dishwashing area are filled. Ensure small gap in back door (garage door) is filled.