BRIDGEWATER SUPERSTORE 337

21 DAVISON, BRIDGEWATER · Food Establishment

11 inspections

1. InspectionFeb 12, 2026

   0 infractions

2. InspectionMay 27, 2025

   0 infractions

3. InspectionMar 17, 2025

   1 infraction

   • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
     • Please ensure that the cold holder's hinge containing pizza toppings is repaired.
4. InspectionMar 17, 2025

   0 infractions

5. InspectionNov 29, 2024

   1 infraction

   • 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;
     • All efforts are to be made to mitigate rodent damage and eliminate mice from the Atlantic Superstore in Bridgewater, NS while continuing to maintain a sanitary, food safe environment.
6. InspectionAug 28, 2024

   0 infractions

7. InspectionAug 28, 2024

   3 infractions

   • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
     • Please ensure that the HMR deep fryer clean out drawer is repaired so that the fryer can be cleaned and maintained as necessary.
   • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
     • Please ensure that the cold holder's hinge containing pizza toppings is repaired.
   • 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;
     • All efforts are to be made to eliminate rodents from the food establishment while maintaining sanitary conditions for the preservation of the public's health.
8. InspectionFeb 1, 2024

   2 infractions

   • 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;
     • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Ensure the floors in the HRM area, the bakery and in the meat walk-in cooler are repaired.
   • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
     • Ensure the large gap between the counters in the salad preparation area is repaired.
9. InspectionDec 18, 2023

   2 infractions

   • 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;
     • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Ensure the floors in the HRM area, the bakery and in the meat walk-in cooler are repaired.
   • 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;
     • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. All coolers (bunker style and stand-up) must be cleaned and sanitizing including the section below the metal grates.
10. InspectionDec 12, 2023

    2 infractions

    • 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;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Ensure the floors in the HRM area, the bakery and in the meat walk-in cooler are repaired.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. All coolers (bunker style and stand-up) must be cleaned and sanitizing including the section below the metal grates.
11. InspectionDec 8, 2023

    5 infractions

    • 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;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Ensure the floors in the HRM area, the bakery and in the meat walk-in cooler are repaired.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must protect all food items from contamination such as water leakage, pest infestation or any other unsanitary condition. Remove the mop bucket from the deli walk in cooler.
    • 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.
      • In accordance with Section 2.7 of the NS Food Retail and Food Services Code, you must supply the food premise with artificial light to ensure the safe and sanitary production of food. Change the lightbulbs in the customer washrooms so the minimum light intensity is 220 lux.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. All coolers (bunker style and stand-up) must be cleaned and sanitizing including the section below the metal grates.
    • 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 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less