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FAT TONY'S BAR & GRILL

9 WATER, PICTOU · Food Establishment

Official record from Nova Scotia →

Inspection summary

FAT TONY'S BAR & GRILL has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 17, 2023. The most recent inspection, on March 1, 2024, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on January 12, 2024. 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 November 17, 2023. 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;

  • 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 once on November 17, 2023. 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;

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.

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. Chemical dishwasher sanitizer measured at 0PPM during inspection. Sanitizer replaced with new bottle on site, but residual measured below 25PPM. Dishwasher requires maintenance to ensure sanitizing at proper concentrations. Have dishwasher serviced. Three compartment sink available for manual dishwashing. Sanitize dishes manually until dishwasher is serviced. Obtain chlorine test strips to measure sanitizer concentration. A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters:25 mg/l Cl @ 49C (120F) pH8-10 or 49C (120F) pH<8; 50 mg/l Cl @ 38C (100F) pH8-10 or 24C (75F) pH<8; 100 mg/l Cl @ 13C (55F) pH8-10 or 13C (55F) pH<8
  3. Inspection

    1 infraction

    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. Chemical dishwasher sanitizer measured at 0PPM during inspection. Sanitizer replaced with new bottle on site, but residual measured below 25PPM. Dishwasher requires maintenance to ensure sanitizing at proper concentrations. Have dishwasher serviced. Three compartment sink available for manual dishwashing. Sanitize dishes manually until dishwasher is serviced. Obtain chlorine test strips to measure sanitizer concentration. A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters:25 mg/l Cl @ 49C (120F) pH8-10 or 49C (120F) pH<8; 50 mg/l Cl @ 38C (100F) pH8-10 or 24C (75F) pH<8; 100 mg/l Cl @ 13C (55F) pH8-10 or 13C (55F) pH<8
  4. Inspection

    3 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;
      • Faucet in kitchen hand wash sink is in disrepair (leaking and spraying over the floor). Water valve is been kept off). Repair faucet to ensure it is working according to use. 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 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.
    • 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.
      • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. Chemical dishwasher sanitizer measured at 0PPM during inspection. Sanitizer replaced with new bottle on site, but residual measured below 25PPM. Dishwasher requires maintenance to ensure sanitizing at proper concentrations. Have dishwasher serviced. Three compartment sink available for manual dishwashing. Sanitize dishes manually until dishwasher is serviced. A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters: 25 mg/l Cl @ 49C (120F) pH8-10 or 49C (120F) pH<8 50 mg/l Cl @ 38C (100F) pH8-10 or 24C (75F) pH<8 100 mg/l Cl @ 13C (55F) pH8-10 or 13C (55F) pH<8
    • 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 required under and around main cookline. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, 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.Ice maker machine downstairs noted with mold growth, slime, and debris. Drain ice, clean, sanitize, and air dry before next use. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.

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