Skip to content
Loading map…

Halifax Bobar Lounge NS Ltd.

6082 QUINPOOL, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Halifax Bobar Lounge NS Ltd. has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 8, 2024. The most recent inspection, on November 25, 2025, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Chemicals and toxic substances.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 4 separate inspections, most recently on November 25, 2025. For example: 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.

  • 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 3 times across 3 separate inspections, most recently on August 13, 2024. For example: 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.

  • 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 August 6, 2025. 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;

  • 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 July 8, 2024. For example: 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.

  • 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 July 8, 2024. For example: 8(2) A permit 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.

6 inspections

  1. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Obtain a pest control service contract with a Licensed Pest Control company and submit pest control service report for review.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize areas affected by rodent droppings.
  2. Inspection

    2 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;
      • Adjust the ceiling tile in back that is displaced, so that the surface is smooth and easily cleanable.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Doors must be kept closed at all times. You must install a door screen if door is to be left opened. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
  3. Inspection

    0 infractions

  4. 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.
      • Display fridge used to store cheesecakes at front measured at 11 degrees Celsius. Cheesecakes were transferred to another fridge. Repair the fridge and discontinue use until it is able to achieve and maintain a temperature of 4 degrees Celsius and lower.
  5. Inspection

    3 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • - Main door observed left open at the time of inspection. A door screen must be installed at the door if the door has to remain open for ventilation.- The screen at the window outside the staff washroom observed broken. Screen must be repaired/replaced. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the floor in the area between black and grey fridge at the back, on the floor behind the freezer and equipment in back room. All areas with rodent droppings must be cleaned and sanitized.
    • 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.
      • Display fridge used to store cheesecakes at front measured at 11 degrees Celsius. Cheesecakes were transferred to another fridge. Repair the fridge and discontinue use until it is able to achieve and maintain a temperature of 4 degrees Celsius and lower.
  6. Inspection

    5 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • - Main door observed left open at the time of inspection. A door screen must be installed at the door if the door has to remain open for ventilation.- The screen at the window outside the staff washroom observed broken. Screen must be repaired/replaced. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • A member of the personnel who has successfully completed a food hygiene training program must be present during hours of operation.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the floor in the area between black and grey fridge at the back. This area must be cleaned and sanitized.
    • 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.
      • Display fridge used to store cheesecakes at front measured at 11 degrees Celsius. Cheesecakes were transferred to another fridge. Repair the fridge and discontinue use until it is able to achieve and maintain a temperature of 4 degrees Celsius and lower.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post the permit in a conspicuous location.

Nearby inspected facilities

Own this business? Add a badge to your website