BENJAMIN BRIDGE WINERY
1966 WHITE ROCK, WOLFVILLE · Food Establishment
Inspection summary
BENJAMIN BRIDGE WINERY has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 17, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.
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 3 separate inspections, most recently on June 19, 2025. For example:
29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT 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 once on October 8, 2026. For example:
19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.
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 once on October 8, 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.
4 inspections
- Inspection
2 infractions
- 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.
- Hot water supply for one side of the building not functioning to provide >45C at time of inspection in all areas. Repair person arrived during inspection to correct issue and operator to monitor and ensure issue managed.
- 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
- One spray bottle of chemical requires label in kitchen. Have PCO replace glueboards observed. Cleaning of cupboards at bar outside now due to be performed.
- 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.
- Inspection
1 infraction
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Platform or shelving required for deliveries so they are not left on the floor.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Inspection
1 infraction
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Have floors painted or tiled in storage room over winter. Put delivery on shelves. Platform recommended.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Inspection
2 infractions
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
- Create dedicated upstairs food & packaging storage area that all foods and packaging is stored >= 6in. / 15cm off of the floor and all surfaces easily cleanable including floors. Perform maintenance check on kitchen hot water supply to dishwasher is meeting manufacturers requirements. Paper towel in dispenser required in dish room (corrected during inspection).
- 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONENTRATIONS AND USES, IN MAINTENANCE, CLEANING, & SANITAITON PROGRAM.
- Provide full labelling on all chemical spray bottles including concentrations and direction for use so workers can follow manufacturers instructions.
- 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.