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NAKED CREPE BISTRO (THE)

40 WATER, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

NAKED CREPE BISTRO (THE) has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 14, 2025. The most recent inspection, on August 20, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 18 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination 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.

  • 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 6 times across 6 separate inspections, most recently on August 20, 2026. 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;

  • 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 4 times across 4 separate inspections, most recently on April 24, 2026. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.

  • 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 2 times across 2 separate inspections, most recently on April 17, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOMED INEDIBLE OR UNSAFE.

  • 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 once on August 20, 2026. 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;

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 9 times across 8 separate inspections, most recently on April 28, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.

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.

9 inspections

  1. Inspection

    2 infractions

    • 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;
      • Dirty dishes being placed in the handwash sink to the left of dishwashing sinks. Dishes removed during the inspection. Use for handwashing only and don't place anything in the sink.
    • 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;
      • Cleaning requires improvement throughout. Operator began pulling prep tables away from the wall to clean under/behind during the inspection. Better organization required in dry storage room to ensure all products are stored off the floor. Operator began organizing during the inspection.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dish area overshelf. Provide full labels on chemical spray bottles including concentrations and directions for use.
  3. Inspection

    4 infractions

    • 16(1) - OPERATOR FAILING TO COMPLY WITH DIRECTIONS GIVEN BY THE INSPECTOR.
      • Come into compliance with inspection report and Food Safety Regulations.
    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sinks clean & do not use for any other purposes.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, exterior of food equipment and dry storage small room. Clean slicer & sanitize it. Clean shelf and equipment. Provide full labels on chemical spray bottles including concentrations and directions for use. Provide work report from professional for dishwasher repair (to inspector).
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations & sideboards more frequently. Label dry ingredient containers (corrected during inspection).
  4. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sinks clean & do not use for any other purposes.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, exterior of food equipment and dry storage small room. Clean slicer & sanitize it. Clean shelf and equipment. Provide full labels on chemical spray bottles including concentrations and directions for use. Correct function of spray arms in dishwasher. Provide single use disposables dishware and utensils to public until corrected. Provide work report from professional for dishwasher (to inspector).
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations & sideboards more frequently. Label dry ingredient containers.
  5. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sinks clean & do not use for any other purposes.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, exterior of food equipment and dry storage small room. Clean slicer & sanitize it. Remove cardboard off shelf. Provide full labels on chemical spray bottles including concentrations and directions for use. Adjust written cleaning schedules to maintain sanitary conditions. Provide a chair or two in break area for staff. Maintain cleaning schedule records. Correct function of upper spray arm in dishwasher. Manually wash, rinse, & sanitize or use disposable until corrected.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOMED INEDIBLE OR UNSAFE.
      • Hot holding unit not holding food product above Temperature Danger Zone >= 60C / 140F. Food discarded and unit removed. Do not use unit and have it replaced.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations & sideboards more frequently. Label dry ingredient containers.
  6. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Repair / replace broken paper towel dispenser (kitchen). Keep handwash sinks clean & do not use for any other purposes. Maintain paper toweling in functional paper toweling dispensers at both handwashes and in both public washrooms.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean under equipment, hand contact surfaces, walls, exterior of food equipment and dry storage small room. All packaging must be stored properly and >6in / 15 cm. off of the floor(corrected). Provide full labels on chemical spray bottles including concentrations and directions for use. Adjust written cleaning schedules to maintain sanitary conditions. Finish construction of floor beside staff washroom toilet fixture so cleanable (non-slip) flooring. Provide a chair or two in break area for staff. Correct function of spray arms in dishwasher so rotating properly (upper arm).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Product hot held <60C for > two hours was discarded during inspection. Obtain a hot holding unit that maintains food above Danger Zone (> = 140F / 60C). Operator to manage issue.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Clean work stations more frequently. All packaging must be stored >= 6in. / 15cm. off of the floor (corrected). Carpet is not to be used in storage room (corrected). Dry ingredient bags once opened must have leftover portion placed in tightly covered food grade container and labelled.
  7. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean surfaces under & behind equipment and exterior surfaces, hand contact surfaces and hard to get areas. Provide food grade container for open dry ingredient bag in dry storage (Corrected). All packaging must be stored properly and >6in / 15 cm. off of the floor. All chemical spray bottles must be fully labelled including concentrations and directions for use. Provide beard net and ensure used by bearded employee. Clean and sanitize work stations more frequently. Clean dark shelves in dry storage or remove them. Have quality assurance program including temperature logs and cleaning schedules with records available. Finish construction of floor beside staff washroom toilet fixture so cleanable (non-slip) flooring.
  8. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean surfaces of walls, under & behind equipment and exterior surfaces, all shelves, hand contact surfaces and hard to get areas. Provide food grade container for open dry ingredient bag in dry storage. All packaging must be stored properly and >6in / 15 cm. off of the floor. All chemical spray bottles must be fully labelled including concentrations and directions for use. Provide beard net and ensure used by bearded employee. Clean and sanitize work stations more frequently. Sand and paint under counter shelves. Clean dark shelves in dry storage or remove them. Provide adequate supply of hot water at all times. Have quality assurance program including temperature logs and cleaning schedules with records available. Refill paper towel dispenser.
  9. Inspection

    2 infractions

    • 19(2)(b) - INADEQUATE HANDWASHING AND TOILET FACILITIES.
      • Post handwashing procedure signs at porcelain handwash in kitchen. Provide waste receptacles at handwashes / washrooms.
    • 29(2)(a) INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Plug holes in wall / floor in food storage room and behind small prep. table. Plug hole and install cleanable flooring where toilet was relocated in staff washroom. Provide another storage rack upstairs and keep all packaging off floor. Clean far corner old shelves of soot / black dust and remove unused items. Sand and paint under counter open shelves to make all surfaces smooth impervious and easily washable. Have single door fridge serviced /adjusted and holding <= 4C before using.

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