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Big Leagues Brew Pub

120 SUSIE LAKE, BEECHVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

Big Leagues Brew Pub has been inspected 16 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 26, 2023. The most recent inspection, on January 6, 2026, found no infractions.

4 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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.

  • 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 15 times across 10 separate inspections, most recently on December 19, 2025. For example: 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.

  • 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 8 times across 6 separate inspections, most recently on November 22, 2024. For example: 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.

  • 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 7 times across 6 separate inspections, most recently on December 3, 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;

  • 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 6 times across 4 separate inspections, most recently on May 22, 2025. 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 4 times across 3 separate inspections, most recently on December 3, 2025. 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.

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.

16 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • Fill gaps/hole at the bottom of the back receiving door.
  3. Inspection

    1 infraction

    • 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.
      • Fill gaps/hole at the bottom of the back receiving door.
  4. Inspection

    5 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;
      • Replace missing floor files by the ice machine and by the hand wash sink across from the cookline.
    • 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.
      • Fill gaps/hole at the bottom of the back receiving door; fill holes around the hoses at the entrance (interior) of the bar walk-in cooler; fill cracks at the bottom of the door frame of the bar walk-in cooler door.
    • 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.
      • Discontinue using the low-temperature dish washer and the glass washer in the bar for sanitizing dishes; sanitize dishes in an approved food grade surface sanitizer in the three-compartment sink. Contact a dish washer technician to service the low-temperature dish washer and the glass washer - chlorine sanitizer must measure 100ppm.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings: on the floor under the oven in the back prep area, on the shelf where the bags of potatoes are stored, on the floor by the back receiving door, and on the floor in the mechanical room.
    • 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.
      • Discard ice in the bar ice machine; clean and sanitize interior surfaces to remove black build-up.
  5. Inspection

    2 infractions

    • 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.
      • Fill all holes (in the wall around the plumbing under the dish washer, in the wall under the coffee counter in the bar) and install missing wall panel in the upper booth seat to prevent entry and movement and pests.
    • 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;
      • Clean and sanitize the following areas that are contaminated by rodent droppings: on the floor in the storage room across from the receiving door, at floor/wall junctions in the bar walk-in cooler, and under the upper booth seats.
  6. Inspection

    4 infractions

    • 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.
      • Hole observed in the wall around plumbing under the dish washer, behind the grease trap at the sinks, in the wall under the coffee counter in the bar, and under some of the upper booth seats. Missing wall panel observed at the upper window booth (chewed material/rodent droppings observed under the booth seat). Fill all holes and install missing wall panel to prevent entry and movement and pests.
    • 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.
      • Install a pest proof door sweep on the electrical room door to prevent entry and movement of pests.
    • 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;
      • Food debris observed on the floor under the prep tables in the bar. Clean floor to remove food debris which may be a food source for rodents.
    • 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 in the following areas: at the floor/wall junction under the front server counter, on the floor by the receiving door, on the floor in the storage room across from the receiving door, on the floor under the Merrychef, on the floor at the top of the stairs, on the floor in the brewery area, at floor/wall junctions in the bar walk-in cooler, and under the upper booth seats. Clean and sanitize surfaces affected by rodent droppings.
  7. Inspection

    0 infractions

  8. Inspection

    2 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;
      • Bare wood observed under the prep counter in the bar. Bar wood is not an easily cleanable surface. Treat wood so that it is smooth, non-porous, and easily cleanable or replace with a material such as stainless steel.
    • 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.
      • Hole observed in the wall under the hand wash sink across from the cookline. Repair wall to prevent entry and movement of pests.
  9. Inspection

    3 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;
      • Bare wood observed under the prep counter in the bar. Bar wood is not an easily cleanable surface. Treat wood so that it is smooth, non-porous, and easily cleanable or replace with a material such as stainless steel.
    • 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.
      • Hole observed in the wall under the hand wash sink across from the cookline. Repair wall to prevent entry and movement of pests.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the Pepsi cooler in the bar measured 10.0 degrees Celsius. Potentially hazardous food was moved to another functioning refrigerator. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Contact service technician to service cooler.
  10. Inspection

    8 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;
      • Bare wood observed under the prep counter in the bar. Bar wood is not an easily cleanable surface. Treat wood so that it is smooth, non-porous, and easily cleanable or replace with a material such as stainless steel.
    • 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;
      • Broken floor tiles observed in front the fryer. Repair or replace broken floor tiles so that the floor 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.
      • Hole observed in the wall under the hand wash sink across from the cookline. Repair wall to prevent entry and movement of pests.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the Pepsi cooler in the bar measured 10.0 degrees Celsius. Potentially hazardous food was moved to another functioning refrigerator. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Contact service technician to service 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;
      • Debris build-up observed on the interior surfaces of the ice machine. Discard ice; clean and sanitize interior surfaces of the ice machine according to the manufacturers instructions.
    • 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 in the following areas: on the bottom shelf at the server station, on the bottom shelf at the kitchen entrance, on the floor behind the ice machine, on the floor under the shelves in the walk-in cooler, and on the floor under the back prep table. Live mouse observed under the over in the back prep area. Clean and sanitize areas affected by rodent droppings and contact pest control.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents.
    • 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.
      • Discontinue storing in-use utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then cleaned and sanitized every 4 hours.
  11. Inspection

    0 infractions

  12. Inspection

    8 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;
      • Bare wood observed under counters in the bar. Surfaces must be smooth, non-porous, and easily cleanable. Paint wood a light color.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Soiled dishes observed in the basin of the hand wash sink next to the ice machine. Hand wash sinks must not be used for any other purpose other than hand washing and they must be accessible at all times to allow for proper hand washing practices. Soiled dishes removed from the hand wash sink at time of inspection.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Paper towel dispenser at the far end of the bar was not working (low battery). Paper towel dispenser must be able to dispense paper towel to allow for proper hand washing practices.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Ambient air temperature of the cold top reach-in cooler measured 11.8 degrees Celsius (bottom portion). Refrigeration temperature logs are not maintained. Potentially hazardous food that was stocked in the cooler within the last 2 hours were moved to the walk-in cooler; other potentially hazardous food was discarded at time of inspection. Discontinue use of the cold top reach-in cooler until temperatures are maintained at 4 degrees Celsius or below. Contact a service technician.
    • 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;
      • Food and debris build-up observed on the floor under the back room prep table. Clean and sanitize floor to remove food and debris build-up.
    • 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 in the following areas: on the white shelves at the kitchen entrance, on the floor by the Master Chef refrigerator, on the floor under the server station, on the bottom shelves at the server station, on the counter next to the coffee machine on the server station, on the floor under the dish washing area, on the floor under the chemical storage shelves, on the black cart in the back food preparation area, and on the floor in the back storage room. Majority of areas affected by rodent droppings. Continue to clean and sanitize areas affected by rodent droppings.
    • 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.
      • Internal temperature of sliced tomatoes and Pico de gallo in the top portion of the cold top each-in cooler measured 13.0 and 13.4 degrees Celsius, respectively. The internal temperature of cooked rice in the bottom portion of the cold top reach-in cooler measured 12.0 degrees Celsius. Potentially hazardous food stored in this unit was discarded at time of inspection.
    • 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 temperatures must be measured and recorded at least once daily. Temperature logs must be available onsite for review by the Public Health Officer.
  13. Inspection

    2 infractions

    • 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;
      • Mixed water at the hand wash sinks in the women's customer washroom measured 17.6 degrees Celsius. Adjust mixed water temperature so that warm water is available.
    • 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;
      • The threads on the hot water handle at the hand wash sink next to the ice machine are worn and the handle needs to be replaced. Hot water handle at the two-compartment sink observed missing and replaced with locking pliers. Install a new hot water handle at the two-compartment sink.
  14. Inspection

    2 infractions

    • 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;
      • Mixed water at the hand wash sinks in the women's customer washroom measured 17.6 degrees Celsius. Adjust mixed water temperature so that warm water is available.
    • 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 under the booth seats in the dining room, on the floor under the counters at the server station in the kitchen, on the floor under the dish washing area, and on the floor under the shelving in the back prep area. Clean and disinfect areas affected by rodent droppings.
  15. Inspection

    0 infractions

  16. Inspection

    4 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;
      • Repairs to the walk-in cooler door frame due to a leak are required. Surfaces must be smooth, impermeable, and washable.
    • 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.
      • Reinstall floor drain cover under the cold top reach-in cooler at the back off the cookline.
    • 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;
      • Dust build-up observed on the ceiling above the cookline. Clean the ceiling to remove the dust and prevent contamination of food
    • 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;
      • Rodent droppings observed on the black shelving at the kitchen entrance and on the floor under the server station and under the equipment along the cookline. Clean and disinfect areas affected by rodent droppings. Line black shelving with light coloured cleanable material.

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