Skip to content
Loading map…

CHARGER RESTAURANT

392 PLEASANT, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

CHARGER RESTAURANT has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 8, 2024. The most recent inspection, on July 14, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

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.

  • 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 6 times across 3 separate inspections, most recently on April 28, 2026. For example: 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;

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 28, 2026. For example: 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;

  • 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 April 24, 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.

  • 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 April 24, 2025. For example: 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;

  • 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 4 times across 4 separate inspections, most recently on June 3, 2026. For example: 37(2) Records maintained under subsection (1) must be made available when requested by an inspector.

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.

10 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • In accordance with Section 4.5.1 of the NS Food Retail and Food Services Code, you must: remove waste, refuse and recyclable materials from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents. a. Follow requirements for the separation of various solid waste streams as outlined by municipal regulations and bylaws. b. Store and dispose of degraded oils from deep fat fryers or other similar equipment an acceptable manner. Ensure grease trap is repaired and serviced.
    • 37(2) Records maintained under subsection (1) must be made available when requested by an inspector.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, and your Quality Assurance (Management) system, you must provide the following records to the Department: -Pest control records.
  3. Inspection

    2 infractions

    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • In accordance with Section 4.5.1 of the NS Food Retail and Food Services Code, you must: remove waste, refuse and recyclable materials from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents. a. Follow requirements for the separation of various solid waste streams as outlined by municipal regulations and bylaws. b. Store and dispose of degraded oils from deep fat fryers or other similar equipment an acceptable manner. Ensure grease trap is repaired and serviced.
    • 37(2) Records maintained under subsection (1) must be made available when requested by an inspector.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, and your Quality Assurance (Management) system, you must provide the following records to the Department: -Pest control records.
  4. Inspection

    4 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;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Ensure taps are repaired at three compartment sink.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Ensure hand washing stations are equipped with single use soap and paper towel in dispensing units. Ensure hand washing stations are easily accessible and used solely for hand washing.
    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • In accordance with Section 4.5.1 of the NS Food Retail and Food Services Code, you must: remove waste, refuse and recyclable materials from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents. a. Follow requirements for the separation of various solid waste streams as outlined by municipal regulations and bylaws. b. Store and dispose of degraded oils from deep fat fryers or other similar equipment an acceptable manner. Ensure grease trap is repaired and serviced.
    • 37(2) Records maintained under subsection (1) must be made available when requested by an inspector.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, and your Quality Assurance (Management) system, you must provide the following records to the Department: -Pest control records.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed toilet not working in the staff washroom. Repair toilet.
  7. Inspection

    3 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.
      • Observed screen for screen door to have holes in it. Replace screen with a new screen.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed toilet not working in the staff washroom. Repair toilet.
    • 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;
      • In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Observed cardboard boxes being used as containers. Discard cardboard boxes and provide food grade containers.
  8. Inspection

    2 infractions

    • 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.
      • Observed chicken and ground beef defrosting at room temperature and had an each had an internal temperature above 4C (20C, 19C, 12C). All items were discarded at this time.
    • 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.
      • Observed no probe thermometer on-site. Provide a probe thermometer. This will ensure foods are being cooked to the appropriate internal cooking temperatures.
  9. Inspection

    0 infractions

  10. Inspection

    5 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;
      • Observed no hot water for the hand wash station located near the grill. Provide hot water for the hand wash station.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed staff washroom to be out of order. Make necessary repairs so the staff washroom is in working order.
    • 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.
      • Observed small fridge, prep fridge and table top fridge not maintain temperatures of 4C or lower. Repair fridges so they are maintaining a temperature of 4C or lower. Do no store any hazardous foods in these fridges until they can maintain the proper temperature.
    • 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.
      • Observed hazardous foods being held above 4C. Employee moved hazardous foods to a fridge that was maintain a temperature of 4C or lower at this time.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Observed no permit posted. Post permit in a conspicuous location in the food establishment.

Nearby inspected facilities

Own this business? Add a badge to your website