Skip to content
Loading map…

HANTS BORDER DINER & GRILL

13991 HIGHWAY 1, HANTS BORDER · Food Establishment

Official record from Nova Scotia →

Inspection summary

HANTS BORDER DINER & GRILL has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 30, 2023. The most recent inspection, on October 30, 2025, recorded 1 infraction.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 21, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO 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 November 30, 2023. For example: 19(1)(c) - FAILING TO CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD. 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;

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on October 30, 2025. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

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

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Relocate prepared food work station away from dishwashing area immediately (Corrected during inspection). Raw zone agreed to is at front hard laminate counter area (corrected during inspection). Repaint baseboards & lower areas in washrooms. Clean dry storage shelves, Provide light in middle and paint shelving.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repaint baseboards & lower areas in washrooms. Clean dry storage shelves, Provide light in middle and paint shelving. Provide thermometers in two basement fridges. Relocate food work station & toaster away from the dishwashing area.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Cold food item improperly held >4C / 40F for > 4Hours was discarded during inspection. Operator to properly manage food safety.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cease service of dishes or glassware to public until dishwasher repaired or replaced or provide full 3 compartment sink set up with air drying rack for manual dishwashing. single use disposables only to public until fixed. Clean baseboards & lower areas in washrooms & repaint it. Clean dry storage room. Provide light in middle & paint shelving. Clean basement fridges weekly & provide thermometers. Clean chemical storage cupboard and pest proof it. Pest proof outdoor crawlspace & fill hole. Smoke >=4M from door.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot held food item improperly stored >2 hours was discarded. Cold foods improperly cold held on ice >4 hours were discarded (5 items). Operator must properly control food temperature in ice by replenishing ice and hot holding in unit. Operator to properly manage food safety.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 19(1)(c) - FAILING TO CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD. 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;
      • Provide food grade material partition on counter between Raw and "Ready To Eat" (RTE) work stations. Replace / repair painted racks in double door fridge. Two fridges no thermometers observed. Ensure accurate and easily readable thermometer in place.

Nearby inspected facilities

Own this business? Add a badge to your website