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JONNYS COOKHOUSE & DAIRY BAR

4287 HIGHWAY 1, SOUTH BERWICK · Food Establishment

Official record from Nova Scotia →

Inspection summary

JONNYS COOKHOUSE & DAIRY BAR has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on August 13, 2026. The most recent inspection, on August 13, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 13, 2026. For example: 19(2)(a) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 August 13, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETRIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 once on August 13, 2026. 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.

1 inspection

  1. Inspection

    3 infractions

    • 19(2)(a) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Dairy bar hand sink must be dedicated use with dispensers and supplies all within reach of the user. Relocate dispensers or switch sink locations appear to be options. Post handwash procedure signs at all handwashes. Rear hand sink with foot pedals must provide warm water for handwash. Repair or replace it. foodhandler corrected by operator and common use hand towel was removed.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Bait is not to be used in food establishment. Remove & only use physical or mechanical traps for monitoring. Refuse building must be vermin proofed. Long term the produce prep. building must have walls and ceilings that are smooth, durable, easily washable non-food contact surfaces. Do not block light fixtures in dry storage building & ensure >= 330 Lux.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETRIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerate prep. table not holding <= 4C in foods. Unit to be serviced or adjusted & holding <= 4C in food before reuse for PHF's. Operator to manage issue

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