Skip to content
Loading map…

BARRINGTON PASSAGE SUBWAY

22 HIGHWAY 330, BARRINGTON PASSAGE · Food Establishment

Official record from Nova Scotia →

Inspection summary

BARRINGTON PASSAGE SUBWAY has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 24, 2023. The most recent inspection, on February 26, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination 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.

  • 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 3 times across 3 separate inspections, most recently on February 24, 2026. For example: 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.

  • 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 once on February 24, 2026. For example: 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.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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 4.2.8 of the NS Food Retail & Food Services Code, when using quaternary ammonium compound to manually sanitize dishes, it must have a strength of not higher than 200mg/L at a temperature of not less than 45°C (113°F). If you wish to use of a method of sanitizing dishes not specified in the NS Food Retail & Food Services Code, you must provide the Department with a scientific study that proves this method meets the requirements of the Code and receive approval to use that method.
    • 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.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
  3. Inspection

    1 infraction

    • 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.
      • Until/unless you receive approval from the NS Department of Environment and Climate change to use an alternative method of sanitizing dishes, you must use a method outlined in the NS Food Retail and Food Services Code, such as immersion for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45C (113F) (Section 4.2.8).
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Ensure that all equipment is maintained so as to minimize the risk of contaminating food. Repair or replace your automatic sanitizer dispenser so that it dispenses quaternary ammonium compound at the approved level for washing dishes, 200ppm max, and does not leak. Ensure staff dilute the dispensed sanitizer to a safe concentration by verifying the concentration using test strips.

Nearby inspected facilities

Own this business? Add a badge to your website