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CORA BREAKFAST AND LUNCH

1475 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

CORA BREAKFAST AND LUNCH has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 24, 2025. The most recent inspection, on October 6, 2026, recorded 5 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 3 separate inspections, most recently on October 6, 2026. 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;

  • 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 3 times across 2 separate inspections, most recently on October 6, 2026. 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;

  • 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 2 times across 2 separate inspections, most recently on December 4, 2025. For example: 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;

  • 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 2 times on November 14, 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 6, 2026. For example: 90 A food establishment must have appropriate maintenance, cleaning and sanitation programs to control physical, chemical and microbiological 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.

7 inspections

  1. Inspection

    5 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;
      • Repair the leak from the rinse station and thoroughly clean and sanitize the affected area. Remove any mold growth and maintain the floor in a clean and dry condition.
    • 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;
      • A significant accumulation of pest droppings was observed on the kitchen floor. This indicates that routine cleaning and sanitation practices are not being conducted effectively. Implement a thorough cleaning and sanitation program and maintain the facility in a clean and sanitary condition at all times.
    • 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;
      • Pest droppings were observed on food storage containers. Several contaminated food containers were discarded during the inspection. Clean and sanitize all areas and food storage containers affected by pest contamination. Discard any food or food-contact items that may have been contaminated by pest activity.
    • 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;
      • Provide pest control reports for last three months for review.
    • 90 A food establishment must have appropriate maintenance, cleaning and sanitation programs to control physical, chemical and microbiological contamination of food, equipment, utensils and other facilities in the food establishment.
      • Pest droppings were observed on food contact counters. Ensure all food contact surfaces contaminated by pest activity are immediately cleaned and sanitized and protected from further contamination.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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;
      • Repair the water leak in the kitchen as soon as possible. All equipment and utensils that came into contact with the leaking water must be thoroughly cleaned and sanitized. In addition, remove any storage items located near the leak and keep the area clear until the leak has been properly fixed.
  4. Inspection

    6 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;
      • Do not store scoops directly inside dry goods products.
    • 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.
      • Damaged cutting board must be replaced or resurfaced.
    • 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.
      • Repair refrigeration unit to ensure it can maintain 4C or lower.
    • 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;
      • Dishwasher not reaching proper sanitizer concentration. It was reading 0 ppm at the time of inspection (required: 100 ppm). This was corrected during the inspection.
    • 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;
      • Clean and sanitize all areas affected by rodents. Pest droppings were observed along the walls in the dishwasher area. Pest control reports must be available for review at the next inspection.
    • 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. A fridge unit was measured at 11.9°C. All potentially hazardous food items stored in the unit for under 2 hours were removed to walk in cooler.
  5. Inspection

    1 infraction

    • 24(1) Food establishments must provide equipment or containers to hold and handle liquid and solid wastes and recyclables.
      • The exterior garbage area must be thoroughly cleaned, and the current rat infestation must be eliminated. This area must be maintained in a clean and sanitary condition at all times to prevent pest activity.
  6. Inspection

    0 infractions

  7. Inspection

    2 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;
      • 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. Hand wash station was blocked during inspection. Hand wash station must be accessible for the use of workers at all times.
    • 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;
      • Clean and sanitize all areas affected by mice. Mice droppings were found along the floor in the kitchen and on the floor under the dishwasher.

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