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Le Rouge Bold Grill & Cocktails

15 LAKELANDS, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Le Rouge Bold Grill & Cocktails has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 10, 2024. The most recent inspection, on June 2, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Handwashing and staff hygiene.

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.

  • 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 4 times across 3 separate inspections, most recently on May 12, 2026. For example: 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;

  • 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 3 times across 2 separate inspections, most recently on May 12, 2026. 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.

  • 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 2 times across 2 separate inspections, most recently on May 26, 2026. For example: 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing 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 across 2 separate inspections, most recently on May 12, 2026. 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 12, 2026. 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.

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

    0 infractions

  2. Inspection

    1 infraction

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Repair hot water handle at the hand wash sink across from the walk-in coolers/freezers.
  3. Inspection

    5 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;
      • Increase bottoms shelves below the flat top grill and the table next to the flat top grill to at least 6 inches off the floor.
    • 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.
      • Repair or replace screen in the kitchen receiving screen door.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Repair hot water handle at the hand wash sink across from the walk-in coolers/freezers.
    • 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 the following areas to remove debris build-up: floor under/behind the ice machine and floor under the server hand wash station.
    • 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.
      • Time mark burger toppings stored at room temperature for 2 hours (after which the toppings must be returned to the refrigerator) or time mark for 4 hours and discard.
  4. Inspection

    1 infraction

    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Wine bottle observed stored chilling in ice used for beverages. Do not store anything in beverage ice to protect it from contamination.
  5. Inspection

    0 infractions

  6. Inspection

    5 infractions

    • 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;
      • Move electric fly zapper from above hand wash sink/server station in the kitchen.
    • 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 under the hand wash station/bottled water cooler, on the floor under the clean pan shelving, on the floor under the prep table across from the walk-in coolers, and on the floor under the ice well in the main bar. Clean and sanitize areas affected by rodent droppings.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify contents.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Discontinue storing in-use food utensils in buckets of sanitizer. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration, or wiped with a sanitizer solution and stored in a bucket and then cleaned and sanitized every 2 hours.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Ice scoop observed stored directly in the ice in the lounge bar. Store ice scoop in a sanitary manner so that it does not contaminate the ice with the handle.

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