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MARINA BAR & GRILL

67 CALADH, PICTOU · Food Establishment

Official record from Nova Scotia →

Inspection summary

MARINA BAR & GRILL has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 16, 2024. The most recent inspection, on March 26, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 6 times across 4 separate inspections, most recently 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;

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 18, 2024. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c); that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 once on June 18, 2024. For example: 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.

  • 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 once on May 16, 2024. For example: 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;

  • 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 March 27, 2025. For example: 8(2) A permit must be posted in a conspicuous location in the 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

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Ensure dishwashing unit dispenses sanitizer (i.e. chlorine) at the appropriate concentration (~100ppm). Dishes and cookware must be sanitized in three compartment sink until issue is remediated.
  3. Inspection

    1 infraction

    • 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;
      • Ensure dishwashing unit dispenses sanitizer (i.e. chlorine) at the appropriate concentration (~100ppm). Dishes and cookware must be sanitized in three compartment sink until issue is remediated.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
  6. Inspection

    3 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Cleaning required for stand-up cooler located upon entry to kitchen.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c); that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Outdoor dining/seating area in disrepair, unclean and some booths noted with mold growth and sharp edges (unsafe to patrons to seat on). Repair or replace outdoor seating booths. Maintenance required for outdoor seating.
    • 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
      • Observed operator walk into the restaurant with pet dog. Dogs are not allowed in food establishments.
  7. Inspection

    4 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:(b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Cleaning required for stand-up cooler located upon entry to kitchen.
    • 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;
      • Utensils noted handle down in bulk foods. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately remove utensils / scooping containers from the food storage area. Equipment and utensils must be stored in a sanitary manner to protect food from contamination.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • No sanitizer detected at dishwasher during inspection. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Manual sanitizing of dishes is required until dishwasher has been fixed.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Blue double door stand-up freezer in cookline is in disrepair (only half of the freezer working). In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.

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