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LYDGATE LOCK, STOCK & BARREL GENERAL STORE

464 BRIGHTON, LOCKEPORT · Food Establishment

Official record from Nova Scotia →

Inspection summary

LYDGATE LOCK, STOCK & BARREL GENERAL STORE has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 23, 2023. The most recent inspection, on July 16, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 3 times on September 12, 2025. For example: 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.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on October 23, 2023. For example: 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.

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.

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    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.
      • Ensure that foodsafe sanitizer (quats at 200ppm or chlorine bleach at 100-200ppm) is prepared and ready to use at all times in the kitchen during operation. Ensure that all staff who are expected to wash dishes prepare bleach sanitizer at a foodsafe level (100-200ppm): 1/2-1 tsp regular strength unscented household bleach per liter of water.
    • 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.
      • Ensure that ice cream scoops are stored under cold running water, such as a dipper well, in an ice slurry in the fridge, or washed and sanitized after each use. Ensure that the outside nozzles of the ice cream machine are cleaned and sanitized every 2-4 hours.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: -protect food from contamination during storage -are constructed of materials that are durable and easily cleaned. Unsealed wood is not an acceptable finish for shelves, ceilings, and walls. Finish the newly constructed upstairs storage area: -Paint shelves. Ensure that you get the edges and undersides. -Install wall paneling over insulation (vapor barrier is NOT a suitable wall material) -PAINT walls and ceiling in the food storage area -seal off unfinished areas that can't be properly cleaned from the food storage area
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: The Permit Holder(s) shall advise the Department in writing prior to any proposed extensions or modifications to the Food Establishment. An amendment to this Permit may be required before implementing any extension or modification.

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