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GRAM'S PLACE CAFE

225 FOORD, STELLARTON · Food Establishment

Official record from Nova Scotia →

Inspection summary

GRAM'S PLACE CAFE has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 1, 2024. The most recent inspection, on March 30, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 7, 2024. For example: 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or

  • 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 February 27, 2025. 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;

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 1, 2024. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 February 1, 2024. For example: 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;

  • 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 3 times across 2 separate inspections, most recently on March 7, 2024. For example: 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.

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.

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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;
      • Sanitizing solution must be prepared by mixing 1/2-1 teaspoon of bleach with 1 litre of water to sanitize surfaces.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.
      • Facility producing pickled products (beats, green tomato chow, bread & butter pickles, mustard pickles), from untested family recipes. Remove pickled products from display and stop offering. Third party testing is required. Testing results must be provided the Department for review and approval as soon as available.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Pre-packaged cooked beans, baked goods, and pickled products without basic labelling information, e.g., product name, producer and producer address, ingredients list, production date, etc. Provide labelling information on all pre-packaged foods. Refer to the Industry Labelling Tool resource provided.
  6. Inspection

    5 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Walk-in cooler wall surfaces with paint lifting/pealing, and liquid pooling and bulging behind paint. Walk-in cooler flooring covered with cardboard. Walk-in cooler surfaces require maintenance. Remove cardboard from walk-in cooler. Floors, walls, and ceilings in storage areas must be kept in good repair. Seal walk-in cooler surfaces with materials that are smooth, impervious, and easily cleanable. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Bulk dry goods noted with utensils handle down in foods. Store utensils in a sanitary manner to prevent potential for cross-contamination. Utensils removed on site. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately remove utensils from the food storage area. Equipment and utensils must handle and store in a sanitary manner to protect food from contamination.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: {temperature records for cooling equipment}
    • 42(1)(c) An Inspector may require an operator to implement sampling and testing procedures to demonstrate any of the following: (c) that compositional standards set by government agencies and marketing boards are met.
      • Facility producing pickled products (beats, green tomato chow, bread & butter pickles, mustard pickles), from untested family recipes. Remove pickled products from display and stop offering. Third party testing is required. Testing results must be provided the Department for review and approval as soon as available.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Pre-packaged cooked beans, baked goods, and pickled products without basic labelling information, e.g., product name, producer and producer address, ingredients list, production date, etc. Provide labelling information on all pre-packaged foods. Refer to the Industry Labelling Tool resource provided.

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