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EAST COAST BAKERY

6257 QUINPOOL, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

EAST COAST BAKERY has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 16, 2024. The most recent inspection, on June 12, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 3 times on May 13, 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.

  • 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 May 13, 2026. For example: 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.

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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 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.
      • Obtain plugs for three compartment sink to facilitate proper dishwashing method. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended 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;
      • Facility must follow proper dishwashing method in three compartment sink. Utensils/equipment must be thoroughly scraped clean of gross foreign materials and food scraps, washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 45°C (113°F); rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45°C (113° F); sanitized in the third compartment sink by immersion in one of the following methods: ° for at least two minutes in a chlorine solution of 100 to 200 mg/L available chlorine at a temperature of not less than 45°C (113°F) ° for at least two minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45°C (113°F). ° for at least two minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45°C (113°F) Utensils should be air-dried after this process.
    • 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.
      • Quat sanitizer in spray bottle measured too strong. Follow the directions on the original bottle to prepare a 200 ppm sanitizer solution. Mix 3.5 ml of sanitizer per litre water to prepare quat sanitizer measuring 200 ppm. In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations.
    • 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.
      • Baked goods were observed stored in bins lined with reusable cloth bags. Staff indicated that these cloth liners are taken home by the owner and laundered. Food contact surfaces and materials must be smooth, non-absorbent, and easily cleanable and sanitized. Cloth materials are not permitted for direct food contact where adequate cleaning and sanitation cannot be ensured. Discontinue the use of cloth-lined bins. Replace with approved food-grade liners or containers that can be properly cleaned and sanitized on-site. Laundering cloth liners at home is not acceptable for maintaining sanitary food contact surfaces.
  3. Inspection

    0 infractions

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