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ANVIL BEVERAGE ROOM KITCHEN

10 HARBOURSIDE, WOLFVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

ANVIL BEVERAGE ROOM KITCHEN has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 4, 2025. The most recent inspection, on September 15, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 18 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Food temperature control.

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.

  • 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 4 times across 4 separate inspections, most recently on July 8, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 3 times across 3 separate inspections, most recently on July 8, 2026. For example: 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.

  • 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 June 19, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on July 8, 2026. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR ABSENT FROM FOOD ESTABLISHMENT.

  • 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 6 times across 6 separate inspections, most recently on September 15, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

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.

7 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair / replace ceilings near bar area, so smooth, durable, & easily washable surfaces (sanded & painted). Correct leak under sink in staff washroom & install cleanable panel on front.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair / replace ceilings in areas previously indicated, so smooth, durable, & easily washable surfaces (sanded & painted). Staff washroom toilet must be fully functional. Keep staff washroom accessible (corrected). Correct water issue (ice machine) on floor of staff washroom.
  3. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Relocate single use paper towel dispenser to handwash sink location within reach of the user.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR ABSENT FROM FOOD ESTABLISHMENT.
      • No foodhandler present with acceptable food hygiene training course. Have foodhandler obtain valid course & ensure 1 person with course in kitchen at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide work report completed on roof repairs done to inspector. Repair / replace ceilings in areas previously indicated, so smooth, durable, & easily washable surfaces ( sanded & painted). Repair /replace cold water tap in staff washroom so mixable hot & cold water provided. Repair walls so smooth and easily washable in staff washroom. Staff washroom toilet must be fully functional. Provide a separate table for handling of raw meats/fish. Freezer top (assembly counter) must be entirely a a food grade surface.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Meat product with no labelling from supplier. Do not accept product without full labelling for traceability and maintain invoices on-site.
  4. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Educate staff to cease use of common use hand towels. Use single use (paper) towels for hands only and wash hands frequently. Relocate single use paper towel dispenser to handwash sink location within reach of the user.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR ABSENT FROM FOOD ESTABLISHMENT.
      • No foodhandler present with acceptable food hygiene training course. Have foodhandler obtain valid course & ensure 1 person with course in kitchen at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Any / all roof leaks are to be corrected that water no longer enters the building & then all ceilings that are damaged to be repaired or replaced so smooth, painted, & easily cleanable surfaces, at kitchen dry storage, fireplace in dining area, A/C unit in dining area, storage area behind bar, over pool tables and any other areas. Provide roofer's & contractor's detailed reports. Provide a separate counter area for handling of raw meats. Freezer top is not a food grade surface and must be a smooth, durable, impervious, food grade materials for processing and assembly of foods.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Meat product with no labelling from supplier. Do not accept product without full labelling for traceability.
  5. Inspection

    5 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Relocate single use paper towel dispenser to handwash sink location within reach of the user.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR ABSENT FROM FOOD ESTABLISHMENT.
      • No foodhandler present with acceptable food hygiene training course. Have foodhandler obtain valid course & ensure 1 person with course in kitchen at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Any / all roof leaks are to be corrected that water no longer enters the building & then all ceilings that are damaged to be repaired or replaced so smooth, painted, & easily cleanable surfaces, at kitchen dry storage, fireplace in dining area, A/C unit in dining area, storage area behind bar, over pool tables and any other areas. Provide roofer's & contractor's detailed reports. Provide a separate counter area for handling of raw meats. Freezer top is not a food grade surface and must be a smooth, durable, impervious, food grade materials for processing and assembly of foods.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Domestic fridge not holding <= 4C in foods and not to be used. A properly designed cook's fridge is required.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Meat product with no labelling from supplier. Do not accept product without full labelling for traceability.
  6. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Relocate single use paper towel dispenser to handwash sink location within reach of the user. Provide small waste receptacle at handwash sink. Staff washroom sink must be fully accessible.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Any / all roof leaks are to be corrected that water no longer enters the building & then all ceilings that are damaged to be repaired or replaced so smooth, painted, & easily cleanable surfaces, at kitchen dry storage, fireplace in dining area, A/C unit in dining area, storage area behind bar, over pool tables and any other areas. Provide roofer's & contractor's detailed reports. Cease use of milk crates for platforms. Fix urinal in men's washroom.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Domestic fridge not holding <= 4C in foods. Potentially hazardous foods held for unknown time were discarded. Unit must not be used until serviced / adjusted and holding <= 4C throughout. Unit maybe improper design for use. Operator to mange issue.
  7. Inspection

    0 infractions

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