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KINGS ARMS COMMONS RESTAURANT

430 MAIN, WOLFVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

KINGS ARMS COMMONS RESTAURANT has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 22, 2025. The most recent inspection, on June 26, 2026, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 21 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 6 times across 5 separate inspections, most recently on June 12, 2026. For example: 34 - OPERATOR TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.

  • 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 4 times across 4 separate inspections, most recently on June 26, 2026. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 2 times on December 4, 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;

  • 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 May 15, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 4 times across 4 separate inspections, most recently on June 26, 2026. For example: 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN 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.

7 inspections

  1. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Clean hand sinks daily & as required.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean prep. tables (vents, covers, & hard to get areas). Repair / replace compost bin so verminproof. Correct condensate issue in preparation table so it drains properly outside. Maintain daily records for dish & bar glass washers for temperature and sanitizer concentrations. Ice machine drain must be indirect connection. Clean dish storage at bar and make smooth and easily washable. Fix storage undershelf so level.
    • 39(4)(c) - OPERATOR FAILING TO POST SIGN AT ENTRANCE OF DECK THAT ADVISES PUBLIC DOGS ARE ALLOWED ON THE DECK & INCLUDING THE RESPONSIBILITIES OF THE OWNER.
      • Post clearly visible sign(s) at entrance to advise public of dogs allowed on deck & include the responsibilities of the owner under clauses (f), (g), (h), & (i)
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Ensure permit renewed & post valid permit for public viewing.
  2. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Clean hand sinks daily & as required.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean prep. tables. Compost bin must be repair / replaced so verminproof. Correct condensate issue from preparation table. Maintain daily records for dish & bar glass washers for temperature and sanitizer concentrations. Clean & sanitize ice machine exterior. Ice machine drain must be indirect connection. Clean dish storage and bar matting at bar.
    • 34 - OPERATOR TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • All food & packaging must be stored properly & > = 6in. / 15 cm. off of the floor. 11 more items were relocated off floor during inspection. Racks with shelves on floor not to be used. Packaging still on floor under stairs.
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Ensure permit renewed & post valid permit for public viewing.
  3. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Relocate overshelf at kitchen handwash so not a hazard and no deterrence to handwashing. Post acceptable handwashing procedure signs at all staff handwashes & washroom.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cease use of cardboard on racks or surfaces whereas it is uncleanable. Provide door sweep / threshold that at back door that makes it pest proof. Clean prep. tables and walk-in cooler. Remove peeling paint on ceiling and repaint so smooth & washable. Compost bin must be repair / replaced so verminproof. Floors in basement must be painted or tiled so smooth (but non-slip) & easily cleanable surfaces. Clean shelves/racks and between / exterior of equipment. Maintain daily records for dish & bar glass washers for temperature and sanitizer concentrations. Provide platform for freezer so all food off of the floor. Cease practice of storing knives between equipment (corrected). Replace two bulbs in exhaust canopy. Clean & sanitize ice machine and ensure drain is indirect connection. Clean dish storage and bar matting at bar.
    • 34 - OPERATOR TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • All food & packaging must be stored properly & > = 6in. / 15 cm. off of the floor.
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CPONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  4. Inspection

    5 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Relocate overshelf at kitchen handwash so not a hazard and no deterrence to handwashing. Post acceptable handwashing procedure signs at all staff handwashes & washroom. Keep toweling inside the dispenser (corrected during inspection).
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cease use of cardboard on racks or surfaces whereas it is uncleanable. Provide door sweep / threshold that at back door that makes it pest proof. Clean prep. tables and walk-in cooler. Remove peeling paint on ceiling and repaint so smooth & washable. Compost bin must be repair / replaced so verminproof. Floors in basement must be painted or tiled so smooth (but non-slip) & easily cleanable surfaces. Clean shelves/racks and between / exterior of equipment. Maintain daily records for dish & bar glass washers for temperature and sanitizer concentrations. Provide platform for freezer so all food off of the floor. Cease practice of storing knives between equipment (corrected). Replace two bulbs in exhaust canopy. Clean & sanitize ice machine and ensure drain is indirect connection. Clean dish storage and bar matting at bar. Air dry glassware before stacking them.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot held food item not properly reheated to >= 74C before hot holding was removed & reheated during inspection.
    • 34 - OPERATOR TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • All food & packaging must be stored properly & .= 6in. / 15 cm. off of the floor.
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CPONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  5. Inspection

    4 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Low-temperature chlorine dishwasher had no sanitizing solution during the inspection. Bottle of bleach was used. Ensure dishwasher specific chlorine solution is purchased and used in the dishwasher. Ensure that the dishwasher is sanitizing at 50ppm - 10ppm chlorine.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Multiple food items stored on the ground during the inspection. Food items moved of the ground.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning needed in both walk-in coolers' fans and ceiling.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning needed in the following areas but not limited to: under / behind cooking equipment, in the ventilation canopy, on top of the dishwasher and the area around the dish pit.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • You must have a plan in place to check out the dishwasher sanitizer concentration to make sure the dishwasher dispenses sanitizer at the right concentration.
    • 81 No person shall establish or operate a food establishment except in accordance with this Part and the regulations.
      • In accordance with Section 81 of the Health Protection Act, you must: Renew the expired food permit within the provided time-frame.

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