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BEES KNEES GENERAL STORE & BAKERY LTD.

498 MAIN, LAWRENCETOWN · Food Establishment

Official record from Nova Scotia →

Inspection summary

BEES KNEES GENERAL STORE & BAKERY LTD. has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 29, 2025. The most recent inspection, on September 25, 2026, recorded 3 infractions.

2 of 8 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, Pests and Chemicals and toxic substances.

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 7 times across 5 separate inspections, most recently on January 15, 2026. For example: 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;

  • 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 September 25, 2026. For example: 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.

  • 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 once on April 29, 2025. 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;

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on September 25, 2026. For example: 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;

  • 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 once on September 25, 2026. For example: 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;

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

    3 infractions

    • 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
      • Dog toys noted on the dining room floor of the establishment. Dogs (other than service dogs) are not permitted inside the establishment.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Several cases of farm fresh eggs noted in the dry storage room. Operator stated they are for personal use only. Keep personal items stored at home.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired April 28, 2026. Renewal documents provided during the inspection. Have permit renewed.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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;
      • Commercial dishwasher has been removed leaving only a 2-compartmnet sink. A minimum 3-compartment sink is required with space to allow dishes/equipment to air dry. As requested in the previous inspection, switch to single use disposable customer items (cutlery, plates, cups, etc.) until a proper dishwashing set up is installed.
  4. Inspection

    1 infraction

    • 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;
      • Commercial dishwasher has been removed leaving only a 2-compartmnet sink. A minimum 3-compartment sink is required with space to allow dishes/equipment to air dry. As requested in the previous inspection, switch to single use disposable customer items (cutlery, plates, cups, etc.) until a proper dishwashing set up is installed.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Ice cream has been added but no handwashing is available. Move ice cream display to the end of the service counter so that handwashing is accessible.
    • 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;
      • Handwashing sink behind the front counter is not to be use for dishwashing.
    • 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;
      • Commercial dishwasher has been removed leaving only a 2-compartmnet sink. A minimum 3-compartment sink is required with space to allow dishes/equipment to air dry.
  7. Inspection

    1 infraction

    • 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;
      • Commercial dishwasher has been removed leaving only a 2-compartmnet sink. A minimum 3-compartment sink is required with space to allow dishes/equipment to air dry.
  8. Inspection

    4 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;
      • Commercial dishwasher has been removed leaving only a 2-compartmnet sink. A minimum 3-compartment sink is required with space to allow dishes/equipment to air dry.
    • 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;
      • 2 sections of flooring require repair.
    • 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;
      • Sanitizing solution of bleach and water was re-made as it was measured 0ppm. Staff provided mixing instructions for bleach and water.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired March 7, 2024. Permit renewal documents provided and permit was renewed during the inspection.

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