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COMFORT HOTEL BAYER'S LAKE

88 CHAIN LAKE, BEECHVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

COMFORT HOTEL BAYER'S LAKE has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 29, 2023. The most recent inspection, on June 22, 2026, found no infractions.

4 of 11 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 16 times across 6 separate inspections, most recently on December 16, 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;

  • 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 4 times across 3 separate inspections, most recently on December 16, 2025. 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.

  • 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 3 times across 2 separate inspections, most recently on June 2, 2026. 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.

  • 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 December 16, 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;

  • 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 May 23, 2024. For example: 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;

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.

11 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 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 bar glass washer as the chlorine sanitizer concentration measured 0ppm. Use the high-temperature dish washer for all utensils/dishware used by the public; use the two-compartment sink for manual dish washing, rinsing, and sanitizing of kitchen dishes (e.g. pots/pans).
    • 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 bar glass washer as the chlorine sanitizer concentration measured 0ppm. Use the high-temperature dish washer for all utensils/dishware used by the public; use the two-compartment sink for manual dish washing, rinsing, and sanitizing of kitchen dishes (e.g. pots/pans).
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Refrigeration temperatures and dish washer final rinse sanitizer/temperatures must be measured and recorded at least once daily; logs must be maintained onsite for review by the Public Health Inspector.
  3. Inspection

    0 infractions

  4. Inspection

    5 infractions

    • 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;
      • Restock soap and paper towel dispensers at the hand wash sink in the kitchen.
    • 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.
      • Discontinue using the glass front reach-in cooler and move all potentially hazardous food to another functioning refrigerator. Contact a service technician; ambient air temperature must be 4 degrees Celsius or below.
    • 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;
      • Discontinue using the low-temperature dish washer and contact a service technician; chlorine sanitizer must measure 100ppm. Sanitize dishes in the high-temperature dish washer in the breakfast kitchenette.
    • 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;
      • Clean the floor under the hand wash sink to remove debris build-up.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Refrigeration/freezer temperature logs and dish washer sanitizer concentrations/final rinse temperatures must be measured and recorded at least once daily and maintained onsite for review by the Public Health Inspector.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 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;
      • Low-temperature glass washer measured 0ppm chlorine. Discontinue use of glass washer until it has been serviced and the chlorine sanitizer measures 100ppm.
    • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
      • Refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
  7. Inspection

    0 infractions

  8. Inspection

    2 infractions

    • 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;
      • Chemicals improperly hooked up to the glass washer in the bar. Restock the detergent and sanitizer at the glass washer and verify that the chlorine sanitizer measures 100ppm prior to using.
    • 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;
      • Low-temperature dish washer measured 0ppm chlorine. Discontinue use of the low-temperature dish washer and contact the service technician. Wash and sanitize dishes in the high-temperature dish washer until the low-temperature dish washer has been repaired.
  9. Inspection

    8 infractions

    • 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 Coldmatic reach-in cooler measured 8.4 degrees Celsius. Remove all potentially hazardous food and contact a service technician. Discontinue use until temperatures are maintained at 4 degrees Celsius or below.
    • 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 observed on the table under the flat top grill. Clean the debris under the flat top grill.
    • 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;
      • Low-temperature dish washer measured 0ppm chlorine. Discontinue use of the low-temperature dish washer and contact the service technician. Wash and sanitize dishes in the high-temperature dish washer until the low-temperature dish washer has been 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;
      • Mold observed on the interior surfaces of the ice machine in the bar. Discard ice; clean and sanitizer interior surfaces of the ice machine according to the manufacturers instructions.
    • 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;
      • No detergent or sanitizer hooked up to the glass washer in the bar. Restock the detergent and sanitizer at the glass washer and verify that the chlorine sanitizer measures 100ppm prior to using.
    • 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 on the floor under the hand wash sink and on the ledge behind the green rack shelving. Clean and sanitize areas affected by rodents.
    • 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.
      • A pot of cooked rice observed stored at room temperature and cooked ham, sausages, French toast, and bacon observed stored in the hot cabinet, which was not turned on. All cooked rice, cooked ham, sausages, French toast, and bacon was discarded at time of inspection. Potentially hazardous foods must be temperature controlled at 4 degrees Celsius or below, or 60 degrees or above.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • A moldy cucumber and zucchini were observed in the reach-in cooler and discarded at time of inspection.
  10. Inspection

    3 infractions

    • 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;
      • Detergent and chlorine sanitizer at the bar glass washer observed to be empty. Restock chemicals and ensure chlorine sanitizer measures 100ppm prior to use.
    • 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;
      • Low-temperature chlorine dishwasher measured 0ppm chlorine sanitizer. Discontinue use and contact dishwasher technician to ensure chlorine sanitizer measures 100ppm.
    • 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.
      • Obtain chlorine sanitizer test strips for verifying sanitizer concentrations of the low-temperature dishwasher and glass washer.
  11. Inspection

    4 infractions

    • 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;
      • Detergent and chlorine sanitizer at the bar glass washer observed to be empty. Restock chemicals and ensure chlorine sanitizer measures 100ppm prior to use.
    • 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;
      • Low-temperature chlorine dishwasher measured 0ppm chlorine sanitizer. Discontinue use and contact dishwasher technician to ensure chlorine sanitizer measures 100ppm.
    • 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 stove top. Clean stove top to remove debris build-up.
    • 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.
      • Obtain chlorine sanitizer test strips for verifying sanitizer concentrations of the low-temperature dishwasher and glass washer.

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