LFBAKERY

2063 GOTTINGEN, HALIFAX · Food Establishment

7 inspections

1. InspectionMar 26, 2026

   0 infractions

2. InspectionOct 31, 2025

   0 infractions

3. InspectionOct 24, 2025

   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.
     • Develop a cleaning and sanitation program for the basement food preparation and storage areas that includes the following: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 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;
     • Provide the most recent pest control service report to the Public Health Inspector.
4. InspectionOct 8, 2025

   3 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.
     • Develop a cleaning and sanitation program for the basement food preparation and storage areas that includes the following: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 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;
     • Clean and sanitize the following areas affected by rodent droppings: at floor/wall junctions throughout the basement food preparation.
   • 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;
     • Provide the most recent pest control service report to the Public Health Inspector.
5. InspectionSep 11, 2025

   3 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.
     • Develop a cleaning and sanitation program for the basement food preparation and storage areas that includes the following: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 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;
     • Clean and sanitize the following areas affected by rodent droppings: at floor/wall junctions throughout the basement food preparation and storage areas, on the dry storage roller shelves, and on the floor in the mechanical room.
   • 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;
     • Provide the most recent pest control service report to the Public Health Inspector.
6. InspectionAug 6, 2025

   6 infractions

   • 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.
     • Exterior doors must be kept closed or if doors are opened for air close then screen doors must be installed to prevent entry of pests.
   • 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.
     • Fill holes in the back wall downstairs by the tool storage rooms, in the corner of the baseboard behind the door next to the basement receiving door, in the walls around the basement receiving door, and on the right side of the ramp at the basement receiving door to prevent entry and movement of pests.
   • 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.
     • Install pest proof door sweeps on the bottoms of the mechanical room (hot water heater) door and the upstairs back exist door to prevent entry and movements of pests.
   • 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;
     • Clean and sanitize the following areas affected by rodent droppings: at floor/wall junctions throughout the basement food preparation and storage areas, on the dry storage roller shelves, on the floor in the mechanical room, and on the floor in the room behind the walk-in cooler.
   • 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;
     • Provide the most recent pest control service report to the Public Health Inspector.
   • 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;
     • Clean and sanitize the following areas affected by rodent droppings: at floor/wall junctions throughout the basement food preparation and storage areas, on the dry storage roller shelves, on the floor in the mechanical room, and on the floor in the room behind the walk-in cooler.
7. InspectionJul 11, 2025

   6 infractions

   • 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.
     • Exterior doors must be kept closed or if doors are opened for air close then screen doors must be installed to prevent entry of pests.
   • 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.
     • Fill holes in the back wall downstairs by the tool storage rooms to prevent entry and movement of pests.
   • 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.
     • Install pest proof door sweeps on the bottoms of the mechanical room (hot water heater) door, the door on the room behind the downstairs walk-in cooler, and the upstairs back exist door to prevent entry and movements of pests.
   • 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;
     • Clean and sanitize the following areas affected by rodent droppings: on the floor behind the dough mixer and wooden prep table upstairs, on the floor at the bottom of the stairs, at floor/wall junctions through the basement food preparation and storage areas, on the dry storage roller shelves, on the sheet pan cart, on the floor in the mechanical room, and on the floor in the room behind the walk-in cooler.
   • 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;
     • Provide the most recent pest control service report to the Public Health Inspector.
   • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
     • Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.