GIANT TIGER #161
46 ROBIE, TRURO · Food Establishment
Inspection summary
GIANT TIGER #161 has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 8, 2024. The most recent inspection, on May 28, 2026, recorded 2 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 once on April 8, 2024. For example:
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.
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on May 28, 2026. For example:
20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 28, 2026. For example:
8(2) A permit or notification receipt must be posted in a conspicuous location 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.
2 inspections
- Inspection
2 infractions
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Staff washroom must be equipped with paper towel in a dispenser at all times.
- 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
- Food Establishment Permit must be posted in view of the public.
- 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
- Inspection
1 infraction
- 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.
- All cold holding units must be equipped with a functioning indicating thermometer for monitoring storage temperatures of food.
- 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.