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EXIT5IVE Pub and Restaurant

4120 HIGHWAY 1, GARLANDS CROSSING · Food Establishment

Official record from Nova Scotia →

Inspection summary

EXIT5IVE Pub and Restaurant has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 2, 2024. The most recent inspection, on August 10, 2026, recorded 1 infraction.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 14 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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 6 times across 6 separate inspections, most recently on July 31, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 5 separate inspections, most recently on May 8, 2025. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE 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 once on December 2, 2024. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 2, 2024. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 2, 2024. For example: 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN 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.

11 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair wall and replace baseboard under pot sink.
  2. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Correct function of front handwash sink fully including leak on drain pipe so provided at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair wall and replace baseboard under pot sink.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair wall and replace baseboard under pot sink.
    • 33(1) - FAILING TO CONTROL TEMPERAURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy Fridge at bar in use for dairy but again not holding dairy products <= 4C / 40F in products. Fridge adjacent holding <= 4C. Operator to use this unit for dairy, juices or any keep refrigerated / potentially hazardous foods. Cease unit of two door fridge at bar. Obtain chef's thermometer and monitor with it accurately. Maintain temperature records for all fridges.
  4. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Refill paper towel dispenser in staff washroom.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair wall and replace baseboard under pot sink. Store all liquor separate from and below all food in walk-in cooler. Switch sides used. Fully label including directions for use chemical spray bottles.
    • 33(1) - FAILING TO CONTROL TEMPERAURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy Fridge at bar not holding dairy products <= 4C /40F in products. Small amount of dairy was discarded during inspection. Operator monitoring but records appear inaccurate. Obtain chef's thermometer that is accurate and monitor with it. Do not use fridge for dairy or keep refrigerated foods until verified <= 4C by inspector.
  5. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide waste receptacle at front handwash (corrected during inspection). Maintain adequate supply of liquid soap on-site.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair wall and replace baseboard under pot sink and close grease trap tightly to eliminate odor. Store all liquor separate from and below all food in walk-in cooler. Fully label including directions for use chemical spray bottles.
    • 33(1) - FAILING TO CONTROL TEMPERAURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Fridge at bar not holding dairy products <= 4C /40F. Small amount of dairy was discarded during inspection. Do not use fridge for dairy or other PHF's until fixed. Operator to manage issue. Temperature logs at least twice daily must be recorded.
  6. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Replenish supply of liquid soap at all dispensers. They are very low at handwashes and washrooms. Provide waste receptacle at front handwash. Keep the paper toweling in the dispenser in staff washroom.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair wall and replace baseboard under pot sink and close grease trap tightly to eliminate odor. Store all liquor separate from and below all food in walk-in cooler. Soak and clean dish racks to remove buildups. Acquire chlorine test strips and monitor sanitizer and temperature of dishwasher and keep records. Fully label including directions for use chemical spray bottles. Clean and declutter storage area and remove miscellaneous items. Store all food and packaging > 6in. / 15cm off of the floor. Keep work stations clear of chemicals and other items.
    • 33(1) - FAILING TO CONTROL TEMPERAURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Fridge at bar not holding dairy products <= 4C /40F. Small amount of dairy was discarded during inspection. Cease practice of storing foods above load limit on refrigerated prep. tables. Items relocated to underneath during inspection.
  7. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED, AND SANITIZED.
      • Test dishwasher sanitizer, temperature, and supplies daily and keep records.
  8. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED AND SANITIZED.
      • Provide test strips for chlorine and "Quats" in use. Test dishwasher sanitizer and supplies daily and keep records. Repair / replace red cutting boards so smooth, durable, impervious, and easily cleanable food grade surfaces. Provide dedicated counter work station for raw meat fish and poultry only.
  9. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED, AND SANITIZED.
      • Provide test strips for chlorine and "Quats" in use. Clean exhaust canopy and under cookline. Repair / replace red cutting boards. Have dedicated counter for raw foodhandling.
  10. Inspection

    2 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Relocate small prep. table; it is blocking access to hand sink.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED AND SANITIZED.
      • Provide test strips for chlorine and "Quats" in use. Re-install self closer on staff washroom door and clean it. Correct function of exhaust fan in women's washroom. Clean exhaust canopy and under cookline.
  11. Inspection

    5 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Replace paper toweling where removed from staff washroom. Clean all hand sinks daily and as required. Maintain paper toweling inside dispensers at handwash staff washroom and men's washroom to prevent cross contamination. Relocate small prep. table; it is blocking access to hand sink.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Maintain a t least one trained foodhandler in kitchen at all times.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED AND SANITIZED.
      • Provide test strips for chlorine and "Quats" in use. Re-install self closer on staff washroom door and clean it. Correct function of exhaust fan in women's washroom. Clean entire cook line, fridge's, doors and handles, refuse bins, top of dishwasher, under pot sinks, dry storage, exhaust canopy and under cookline. Provide thermometers in fridges and log temperature >= twice daily.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION.
      • Pre-make the hamburger patties. Open dry ingredient bags must be stored in tight covered containers. Label & date foods to ensure rotations. All food must be stored properly >=6in. / 15 cm off of the floor. Remove all cardboard and foil from shelving; it is uncleanable. Correct condensate leak in walk-in cooler.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.

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