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Charlene's Family Restaurant

9816 HIGHWAY 105, WHYCOCOMAGH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Charlene's Family Restaurant has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 27, 2024. The most recent inspection, on August 19, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 February 20, 2025. 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;

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 27, 2024. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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 station is equipped with single use soap and paper towel in dispensing units.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii. are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii. have handwashing notices prominently displayed; iv. are conveniently located and accessible to workers during all hours of operation; v. provide hooks outside the facility to hang aprons, white coats, etc.; vi. are easily cleanable, well ventilated, and well lit; and vii do not open directly into a food preparation area. In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; ii are equipped with a handwash station; including a liquid soap and paper towel dispenser; iii have handwashing notices prominently displayed; iv. are conveniently located and accessible to patrons during all hours of operation; v. are easily cleanable, well ventilated, and well lit; and vi. are not accessed through the food handling or food preparation areas. Ensure paper towel dispenser is installed in staff washroom.

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