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Ammy's Takeout

30 REEVES, GRAND LAKE ROAD · Food Establishment

Official record from Nova Scotia →

Inspection summary

Ammy's Takeout has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 8, 2024. The most recent inspection, on April 1, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on December 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;

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on February 6, 2025. For example: 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;

  • 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 2 times across 2 separate inspections, most recently on May 16, 2024. For example: 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (a) the person is clean and sanitary and shows good personal hygiene;

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on March 30, 2026. For example: 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.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on April 1, 2026. For example: 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.

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

    1 infraction

    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Ensure that additional waste receptacles are added. Waste receptacles must meet local Fire Code.
  2. Inspection

    2 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.
      • Excessive garbage noted on site was attracting pests, to the exterior of the mobile food establishment, during the time of inspection. Operator must ensure that garbage noted on site is removed from the premises.
    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • Ensure that additional waste receptacles are added. Waste receptacles must meet local Fire Code.
  3. Inspection

    0 infractions

  4. 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;
      • 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. The following non-food contact surfaces must be cleaned and sanitized: The upper walls, shelving above the sinks, wall behind the grill/cooking area, and the side of the ventilation hood. Areas noted are to be cleaned to remove grease and debris.
  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;
      • 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. The following non-food contact surfaces must be cleaned and sanitized: The upper walls, shelving above the sinks, wall behind the grill/cooking area, and the side of the ventilation hood. Areas noted are to be cleaned to remove grease and debris.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. You shall not operate a food establishment until there is sufficient quantity of hot and cold potable water under adequate pressure. Potable water tanked filled at time of inspection. Inspected upon opening. (Corrected During Inspection)
    • 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;
      • 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. Ventilation filters above the grill area must be cleaned to remove grease/debris. The wall below the ventilation filters and behind the grill area must be cleaned and sanitized to remove grease/debris.
  8. Inspection

    1 infraction

    • 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (a) the person is clean and sanitary and shows good personal hygiene;
      • In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must: ensure Food Handlers thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled. Operator is to ensure that employees use gloves properly. Gloves are not a substitution for handwashing. Food handling staff must remove gloves that come into contact with a contamination source and then wash hands prior to resuming a food handling activity. (A new pair of gloves can be equipped after proper handwashing) (Corrected During Inspection)
  9. Inspection

    3 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. The hot water tap must be repaired or replaced so that the handwashing sink is supplied with hot water at adequate pressure.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Handwashing stations must not be used for any other purpose other than hand washing. (Corrected During Inspection)
    • 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;
      • 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. Non-food contact surfaces must be cleaned to remove grease and food debris. Surfaces must be sanitized after cleaning is completed. The following non-food contact surfaces must be cleaned and sanitized in accordance with the above noted instructions; wall behind the cooking/grilling and deep frying area. The wall behind and surrounding equipment of the triple compartment sink. All walls and the side of the oven, front/top of the stand up refrigerator, and the liquid soap dispenser, must be cleaned so that there is no grease residue left on the surface.

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