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MILLSTONE PUBLIC HOUSE

250 BAKER, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

MILLSTONE PUBLIC HOUSE has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 17, 2024. The most recent inspection, on March 5, 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: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on January 6, 2025. For example: 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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on January 6, 2025. For example: 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;

  • 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 2 times on December 17, 2024. For example: 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.

  • 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 once on December 17, 2024. For example: 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on January 6, 2025. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

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

    0 infractions

  3. Inspection

    3 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.
      • Observed rodent droppings on the floor and lower shelves in the staff washroom and on the floor near the entry of the kitchen. Thoroughly clean and sanitize areas where rodents droppings are seen.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Observed no soap, no paper towel and no paper towel dispenser at the front hand wash station. Provide liquid hand soap in a dispenser, provide paper towel and provide a paper towel dispenser. Paper towels must be in the paper towel dispenser..
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed no paper towel dispenser in the staff washroom. Provide a paper towel dispenser and put paper towels in the dispenser.
  4. Inspection

    7 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.
      • Observed rodent droppings in the back prep area, in the staff washroom, on top of sanitizer jug and rinse or detergent jug for the dishwasher, near the entry of the kitchen. Thoroughly clean and sanitize areas where rodents droppings are seen.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Observed no soap, no paper towel and no paper towel dispenser at the front hand wash station. Provide liquid hand soap in a dispenser, provide paper towel and provide a paper towel dispenser. Paper towels must be in the paper towel dispenser. Observed paper towel not in the paper towel dispenser at the back hand wash station. Place paper towel in the paper towel dispenser.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed no paper towel dispenser in the staff washroom. Provide a paper towel dispenser and put paper towels in the dispenser.
    • 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.
      • Observed bar dishwasher not providing the adequate amount of sanitizer (100ppm). Repair dishwasher so it is providing a sanitizer concentration of 100ppm. Use the kitchen dishwasher to wash and sanitize glasses until the dishwasher is repaired.
    • 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;
      • Observed fan in the walk-in fridge had a small accumulation of debris. Clean fan.
    • 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.
      • Observed an ice bath not being utilized properly. The containers of the food must be submerged so the ice is just below the opening of the container. Utilize the ice bath properly to ensure a temp of 4C or lower is being maintained.
    • 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: NS Food Code section 2.14 (b)(iii) Handwash facilities must: not be used for purposes other than handwashing; observed a container of cooking utensils being stored in the front hand wash station. Employee removed the container at this time. The hand wash station is only used for hand washing and must be accessible all time during operation.

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