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MOXIES - BAYERS LAKE

182 CHAIN LAKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

MOXIES - BAYERS LAKE has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 15, 2024. The most recent inspection, on December 18, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 7 times across 4 separate inspections, most recently on December 9, 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.

  • 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 June 24, 2025. 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.

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.

6 inspections

  1. Inspection

    0 infractions

  2. 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.
      • Fill crack in the wall where the walk-in cooler/freezer meets the wall. Install pest proof door sweep on the bottom of the electrical room door. Fill all holes in the ceiling/walls around plumbing/wires.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize the following areas affected by rodent droppings: in the cabinets at the server station, on the floor in the wine closet, on the floor under chemical/paper storage shelves, on the floor in the back corner under the prep table in the back prep area, inside the clean dish storage containers, on the floor behind the ice machine, on the floor in the staff area, on the floor under the dish washer/sinks, on the floor behind the laundry machines, and on the bottom storage shelves in the bar. *Cabinets at the server station, clean dish storage containers, and the floor under the prep table cleaned and sanitized at time of inspection.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize the following areas affected by rodent droppings: in the cabinets at the server station, on the floor in the wine closet, on the floor under chemical/paper storage shelves, on the floor in the back corner under the prep table in the back prep area, inside the clean dish storage containers, on the floor behind the ice machine, on the floor in the staff area, on the floor under the dish washer/sinks, on the floor behind the laundry machines, and on the bottom storage shelves in the bar.
  3. Inspection

    0 infractions

  4. 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.
      • Install pest proof weather stripping at the bottom of the front entrance door.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize the following areas where rodent droppings were observed: on the shelves under the front server counters, in the cabinets across from the cookline, at the floor/wall junction under the back prep tables, on the floor behind the ice machine, on the floor under the chemical/dry storage shelves, and on the shelves in the bar.
    • 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.
      • Cooked chicken breast observed stored in the line drawer cooler measured an internal temperature of 23.4 degrees Celsius and was cooling for more than 2 hours. Do not use prep/line coolers to cool food as they are meant to maintain temperatures only. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Cooked chicken discarded at time of inspection.
  5. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on some of the bottoms shelves in the server area, on the floor behind the stand mixer, and on the floor by the dry bulk containers are stored. Areas affected by rodent droppings were cleaned and sanitized at time of inspection.
  6. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the shelf under the black Galanz cooler on the server line, on the floor under the dry storage shelves, on the floor behind the ice machine, on the floor by the soda box shelf, and on the floor by the glass washer in the bar. All areas affected by rodent droppings were cleaned and sanitized at time of inspection.

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