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FREDIE'S FANTASTIC FISHHOUSE

8 OLAND, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

FREDIE'S FANTASTIC FISHHOUSE has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 13, 2024. The most recent inspection, on July 13, 2026, found no infractions.

4 of 10 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 7 times across 6 separate inspections, most recently on June 22, 2026. 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.

  • 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 7 times across 3 separate inspections, most recently on June 22, 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 once on July 31, 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.

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

    0 infractions

  2. Inspection

    4 infractions

    • 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.
      • Discontinue using the french fry reach-in cooler and contact a refrigeration technician to service to cooler. Ambient air temperature of the cooler must measure 4 degrees Celsius or below.
    • 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;
      • Clean and sanitize the french fry press to remove food build-up.
    • 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;
      • Clean the floor/wall junctions and under/behind equipment to remove debris build-up.
    • 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.
      • Obtain a new supply of food grade surface sanitizer (sanitizer bottle expired 1/2025).
  3. Inspection

    0 infractions

  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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.
      • Ambient air temperature of the French fry reach-in cooler measured 7.6 degrees Celsius. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. Repair or replace reach-in cooler.
  6. Inspection

    3 infractions

    • 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.
      • Ambient air temperature of the French fry reach-in cooler measured 10 degrees Celsius. Refrigeration temperatures must be maintained at 4 degrees Celsius or below. All potentially hazardous food was moved to another functioning refrigerator at time of inspection. Discontinue use of the French fry reach-in cooler for storage of potentially hazardous food until ambient temperatures are at 4 degrees Celsius or below.
    • 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 handler unable to demonstrate proper manual dish washing, rinsing, and sanitizing procedure (missing sanitize step and drying with a fabric cloth which can harbour bacteria). Dishes must be washed in the first compartment sink in detergent solution capable of removing grease and food particles, rinsed in the second compartment sink in clean potable water, sanitized in the third compartment sink by immersion for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200ppm.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
  7. Inspection

    1 infraction

    • 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.
      • Four 2lb bags of Comeau soft shell clams observed thawing at room temperature in a bucket. Internal temperature measured 6.9 degrees Celsius. Food handler stated that it was taken out to thaw around 10:00hrs. Bags of soft clams were discarded at time of inspection. Thaw clams under refrigeration or under cold running water.
  8. Inspection

    0 infractions

  9. Inspection

    3 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;
      • Debris build-up on outsides of trash cans. Clean and sanitize trash cans to remove debris build-up.
    • 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;
      • Plugs only available to fit the two-compartment sink. Obtain plugs for the three-compartment sink.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer for verifying internal temperatures of potentially hazardous foods.
  10. Inspection

    3 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;
      • Debris build-up on cabinets and outsides of trash cans. Clean and sanitize cabinets and trash cans to remove debris build-up.
    • 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;
      • Plugs only available to fit the two-compartment sink. Obtain plugs for the three-compartment sink.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer for verifying internal temperatures of potentially hazardous foods.

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