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HALLS HARBOUR LOBSTER POUND

1157 WEST HALLS HARBOUR, HALLS HARBOUR · Food Establishment

Official record from Nova Scotia →

Inspection summary

HALLS HARBOUR LOBSTER POUND has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 7, 2025. The most recent inspection, on August 6, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on July 31, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BE COME 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 May 7, 2025. For example: 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.

  • 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 May 7, 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;

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BE COME INEDIBLE OR UNSAFE.
      • Black domestic fridge not holding <= 4C in foods. unit not designed for heavy usage only storage. Foods recently placed were relocated to other working refrigerators. 3Door refrigerated prep. table not holding <= 4C in foods. One potentially hazardous food product discarded. Have door fixed, unit serviced / adjusted & holding <= 4C in all areas before any use for food storage. Rear domestic storage fridge must be verified holding <= 4C before use. Small glass door refrigerator not holding <= 4C in foods. One food product held >4C for >4 Hours was discarded. Obtain accurate and easily readable chef's thermometers for monitoring for monitoring cold or hot holding & cook temperatures etc. Operator to manage food safety and make corrections.
  3. 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.
      • Coca Cola fridge temperature measured high. Perishable food items discarded at the time of inspection. Fridge temperature was adjusted during the inspection and measured below 4*C.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 19(2)(e) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (e) storage facilities that are designed to store foods, ingredients, non-food products and chemicals safely.
      • Ensure walk-in coolers/freezers are organized so that food is not stored on the floor.
    • 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 large ice/frost build up inside the walk-in freezer.

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