Skip to content
Loading map…

MCDONALDS - Bedford

1493 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

MCDONALDS - Bedford has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 20, 2024. The most recent inspection, on February 13, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on January 16, 2026. For example: 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition t hat is likely to have a detrimental effect on food safety.

  • 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 2 times across 2 separate inspections, most recently on December 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.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition t hat is likely to have a detrimental effect on food safety.
      • Repair refrigeration unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous foods in the unit until it can maintain 4C and lower. Refrigeration unit was at 12C at time of inspection.
  3. Inspection

    3 infractions

    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition t hat is likely to have a detrimental effect on food safety.
      • Repair refrigeration unit to ensure it can maintain 4C and lower. Do not store any potentially hazardous foods in the unit until it can maintain 4C and lower. Refrigeration unit was at 12C at time of inspection.
    • 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.
      • Food grade Quat sanitizer had to be remixed to 200ppm at time of inspection.
    • 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. Potentially hazardous food products stored above 4C for under 2 hours were removed to a fridge unit that could maintain 4C and lower.
  4. Inspection

    0 infractions

  5. 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.
      • The ice container located near to the drive-through area at the front lacks cover, thus exposing the ice to potential contamination. And, the ice scoop is stored within a separate container inside which at the time of inspection was covered in ice.Provide a suitable top cover for the ice container and keep the container closed when not in use. Store the ice scoop in a dedicated holder outside the ice container or make sure the scoop holder and the scoop is not submerged in the ice.

Nearby inspected facilities

Own this business? Add a badge to your website