LUNCH SHACK

80 COURTNEY, CLARK'S HARBOUR · Food Establishment

5 inspections

1. InspectionApr 16, 2026

   0 infractions

2. InspectionMar 28, 2025

   0 infractions

3. InspectionMar 11, 2025

   1 infraction

   • 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.
     • Obtain chlorine test strips to verify that bleach is mixed at a foodsafe level of 100-200ppm for sanitizing.
4. InspectionFeb 6, 2024

   0 infractions

5. InspectionJan 30, 2024

   2 infractions

   • 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.
     • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Ensure fridges are correctly set so they operate at no greater than 4C.
   • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
     • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment. Obtain a thermometer for your second fridge.