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BAILEYS SUPERMARKET

1189 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

BAILEYS SUPERMARKET has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 11, 2024. The most recent inspection, on February 13, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 14 times across 5 separate inspections, most recently on January 21, 2026. 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;

  • 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 8 times across 4 separate inspections, most recently on January 21, 2026. For example: 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.

  • 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 3 times across 2 separate inspections, most recently on January 21, 2026. 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;

  • 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 3 times across 2 separate inspections, most recently on July 12, 2024. For example: 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;

  • 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 January 21, 2026. 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;

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

    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;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Replace ceiling tiles in the downstairs storage area.
    • 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 hand wash station must be equipped with liquid hand soap and single-use paper towels stored in a dispenser.
    • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Staff are prohibited from using illegal chewing tobacco while working with or handling food.
    • 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.
      • Bleach food grade sanitizer must be mixed daily at the proper concentration. (100ppm Chlorine)
    • 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;
      • The meat grinder stored in the walk-in cooler must be deep cleaned to remove the buildup of food debris.
    • 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;
      • The three-compartment sink must be cleaned and sanitized
    • 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;
      • The walk-in cooler and preparation refrigerator out front must be cleaned and sanitized.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 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;
      • Do not store cardboard boxes under hanging meat in the walk in cooler. Discard any cardboard boxes that are soaked with blood. Store products in food grade containers that can be easily cleanable or store boxes in a different section of the fridge.
    • 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;
      • Cleaning required of the front preparation fridge. Underneath racks there is a build up of raw meat. Take apart preparation fridge and give the whole unit a deep clean.
    • 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;
      • Cleaning required of the walk in cooler. Clean and sanitize the walls and floors of the walk in cooler.
  5. Inspection

    5 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Replace ceiling tiles in the downstairs storage area,
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Clean and sanitize the staff washroom.
    • 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;
      • Do not store cardboard boxes under hanging meat in the walk in cooler. Discard any cardboard boxes that are soaked with blood. Store products in food grade containers that can be easily cleanable or store boxes in a different section of the fridge.
    • 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;
      • Cleaning required of the front preparation fridge. Underneath racks there is a build up of raw meat. Take apart preparation fridge and give the whole unit a deep clean.
    • 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;
      • Cleaning required of the walk in cooler. Clean and sanitize the walls and floors of the walk in cooler.
  6. Inspection

    0 infractions

  7. Inspection

    4 infractions

    • 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;
      • No grease interceptor to capture fat, oil, grease, or food in the dish washing area. In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, you must ensure all plumbing meets the acceptable provisions of the provincial and/or local plumbing codes. Install a grease interceptor at the three-compartment sink.
    • 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.
      • Excessive deep gashes observed on the poultry and red meat cutting boards making them no longer easily cleanable. Replace worn cutting boards.
    • 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;
      • Rodent droppings observed on the shelves where bags of abido and cans of beans are stored on the retail sales floor. Clean and sanitize shelves contaminated by rodent droppings.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Evidence of forgery observed on cleaning schedule log sheet for July 2024. Check marks were observed for cleaning of equipment that was observed with old meat debris. Cleaning logs must be accurate and signed with the employees initials once completed.
  8. Inspection

    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 cardboard observed lining crates in the walk-in cooler. Cardboard is not smooth, non-porous, and easily cleanable. Do not use it to line shelving or crates.
    • 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;
      • Missing/damaged floor tiles observed under the hand wash sink. Repair damaged floor 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.
      • Holes observed in the wall next to the chest freezer and at the bottom corners of the door next to the washroom stairs in the basement. Fill holes to prevent entry and movement of pests.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Remove water draining hose coming from the walk-in cooler (condensation) that drains into the food prep sink.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser with paper towel observed stored on the floor in front of the toilet in the staff washroom. Paper towel is meant for dying clean hands after washing them in the hand wash sink. Paper towel discard and dispenser was restocked at stored at the hand wash sink at time of inspection.
    • 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.
      • Excessive deep gashes observed on the poultry and red meat cutting boards making them no longer easily cleanable. Replace worn cutting boards.
    • 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;
      • Build-up observed on exterior and interior of toilet bowel in the staff washroom. Clean toilet to remove build-up.
    • 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;
      • Old meat debris build-up observed on food contact surfaces of food processing equipment: meat grinder - interior surfaces (housing), pusher, filling tray, auger, exterior surfaces, and control button; band saw - drive wheels, blade slot, under table. Clean and sanitize meat grinder and band 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;
      • Old meat/blood debris observed built up under the red meat cutting board. Clean and sanitize under red meat cutting board. Plastic bags observed lining racks under the display trays in the meat display cooler. Plastic bags are not easily cleanable and collect debris and juices from meat. Discontinue using plastic bags to line racks and clean and sanitize under racks in the display cooler.
    • 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;
      • Old meat/blood debris observed throughout the walk-in cooler on the walls and floor, and worker stool. Clean and sanitize soiled surfaces in the walk-in cooler.
    • 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;
      • Rodent droppings observed on the shelves where bags of abido and cans of beans are stored on the retail sales floor. Clean and sanitize shelves contaminated by rodent droppings.
    • 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.
      • Install a plastic divider or create a space between raw poultry and raw red meat in the display cooler to prevent cross contamination from the poultry to the red meat.
    • 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.
      • Provide detailed written instructions for employees on cleaning and sanitizing of meat grinder, band saw, walls/floors, and cutting boards.
    • 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.
      • Refrigeration/cooler temperature logs not maintained. Complete refrigeration/cooler temperature logs at least once daily and maintain logs onsite for review by the Public Health Officer.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Evidence of forgery observed on cleaning schedule log sheet for July 2024. Check marks were observed for cleaning of equipment that was observed with old meat debris. Cleaning logs must be accurate and signed with the employees initials once completed.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Remove rotten koussa from the retail sales floor.

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