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Boatskeg Distilling Co.

23 DU PONT DU MARAIS, LOWER WEST PUBNICO · Food Establishment

Official record from Nova Scotia →

Inspection summary

Boatskeg Distilling Co. has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 17, 2024. The most recent inspection, on May 15, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

The last 2 inspections in a row found no infractions.

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 once on October 17, 2024. 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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place. This written sanitation program must include procedures to ensure dishes are sanitized after washing manually in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code. Submit a written procedure for manually sanitizing dishes which specifies: -Foodsafe chemical sanitizer used. -Concentration of foodsafe sanitizer used. -Volume of foodsafe sanitizer used in the sanitizing sink compartment to achieve the desired concentration. (Ex if your procedures specify to fill up the sanitizing sink compartment half-way with hot water, how many L of water is that and therefore how much sanitizer should you add to achieve the food-safe concentration). Obtain chemical test strips to verify the foodsafe concentration of your chemical sanitizer.

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