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Drift Salon & Bar

1709 LOWER WATER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Drift Salon & Bar has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 7, 2024. The most recent inspection, on September 25, 2026, recorded 6 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 9 times across 5 separate inspections, most recently on September 25, 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.

  • 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 4 separate inspections, most recently on September 25, 2026. For example: 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.

  • 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 5 times across 4 separate inspections, most recently on September 25, 2026. For example: 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.

  • 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 4 times across 3 separate inspections, most recently on November 5, 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;

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

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

    6 infractions

    • 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.
      • Replace caulking at dish pit to provide a smooth, easy to clean surface.
    • 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.
      • Mechanical dishwashing machines employing water temperature as a means of sanitizing tableware, utensils, and equipment must ensure that dishware is exposed to clean rinse water for at least 10 seconds, at a temperature (measured at the manifold) of: ii. 82°C (179°F) for all other machines Monitor temperature of sanitizing cycle for high temperature mechanical dishwasher daily and keep record.
    • 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;
      • 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. Develop cleaning schedule for fans placed throughout facility.
    • 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.
      • You must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Move eggs to refrigeration unit.
    • 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.
      • You must thaw foods appropriately. Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process c. When thawing foods using methods where the thawed portions of the potentially hazardous foods are above 4°C (40°F), the time period above 4°C (40°F), including the time for cooking preparation, or the time required to cool the potentially hazardous foods to below 4°C (40°F), shall not exceed four hours. d. The only exception to the above procedures and temperature requirement is the thawing of frozen ready-to-eat seafood, which shall be maintained at 3.3°C (38°F) or less during thawing
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Clean and sanitize ice machine according to manufacturer instructions to remove black buildup on interior surfaces. Ice machine must be cleaned and sanitized at frequency to maintain in clean, sanitary condition.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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;
      • Cleaning is required in hard to reach areas, including but not limited to under/behind shelving units, prep coolers, cooking equipment, behind ice machine, server area.
  4. Inspection

    4 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Rusted shelving unit in cold side must be resurfaced to ensure it is smooth and easily cleanable.
    • 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;
      • Ensure designated hand sinks remain empty at all times.
    • 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;
      • Cleaning is required in hard to reach areas, including but not limited to under/behind shelving units, prep coolers and cooking equipment.
    • 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
  5. Inspection

    0 infractions

  6. Inspection

    8 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Rusty shelves observed in prep area. Repair or replace rusty shelves so that they are smooth, non-porous, and easily cleanable.
    • 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;
      • hot water valve at hand sink beside dishwasher was not on correctly, resulting in only cold water. Valve was fixed during inspection. (Commissary Kitchen)
    • 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;
      • Mold build-up observed on the interior surfaces of the large ice machine. Discard ice and clean/sanitize according to the manufacturers instructions.
    • 27(a) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (a) the person is clean and sanitary and shows good personal hygiene;
      • Observed employee wash hands with single-use gloves on. Gloves must be removed prior to washing hands and new gloves must be worn. (Commissary Kitchen)
    • 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;
      • High-temperature dishwasher measured approximately 65C during final rinse. Temperature booster was increased during inspection and final rinse reached 71C at plate-level.
    • 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.
      • Potentially hazardous vacuum sealed food items (peeled carrots, sliced lemons) observed stored in back storage room off of pastry area where the temperature is not maintained at 4C or below. (Commissary Kitchen)
    • 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.
      • Several food items on prep line did not measure 4C or below. Ensure food items on prep line are kept covered when not in use to aid in maintaining proper temperature. Recommend high-risk food items remain in prep fridge when it is less busy. Items were moved to refrigerator during inspection.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Observed in-use utensils stored in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then clean and sanitized every 2 hours.
  7. Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Ice cream observed being processed onsite for use in the permitted food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
  9. Inspection

    2 infractions

    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Dry aged meat being processed onsite and is provided as a menu item in the food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Ice cream observed being processed onsite for use in the permitted food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
  10. Inspection

    6 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Tin foil observed lining rusty shelves in prep area. Remove tin foil and repair or replace rusty shelves so that they are smooth, non-porous, and easily cleanable.
    • 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;
      • No paper towel dispenser available at the hand wash sink in the bar area. Install a paper towel dispenser or holder at the hand wash sink in the bar area.
    • 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.
      • Cooked risotto in vacuum packaged bags stored in the prep cooler across from the measured an internal temperature of 23.2 degrees Celsius. Ensure cooked food is properly cooled to 4 degrees Celsius or below prior to vacuum packaging. Cool from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Potentially hazardous foods should be cooled in small portions, shallow pans, blast chiller, ice bath, or ice wand.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Dry aged meat being processed onsite and is provided as a menu item in the food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Ice cream observed being processed onsite for use in the permitted food establishment. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
    • 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Raw egg whites were observed in the cool in the bar for use in cocktails (e.g. whiskey sour, seafoam gin royal fizz, Agricola sunset, Northumberland sour). If raw egg whites are being used for cocktails then the public must be notified of the increased health risk. Pasteurized egg whites available onsite.

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