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NOOK AND CRANNY ON THE WATER

50 CALADH, PICTOU · Food Establishment

Official record from Nova Scotia →

Inspection summary

NOOK AND CRANNY ON THE WATER has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 5, 2024. The most recent inspection, on October 3, 2025, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Chemicals and toxic substances.

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.

  • 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 6 times across 5 separate inspections, most recently on December 3, 2024. For example: 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;

  • 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 5 times across 4 separate inspections, most recently on November 28, 2024. 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;

  • 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 4 times across 3 separate inspections, most recently on October 10, 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;

  • 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 October 3, 2025. For example: 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.

  • 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 October 10, 2024. For example: 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.

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.

8 inspections

  1. Inspection

    1 infraction

    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Operator must maintain temperature logs for the fridges and freezers on site.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
  5. Inspection

    2 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. .
  6. Inspection

    4 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. .
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • Refer to this report, as well as the previous inspection report for actions required.
    • 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;
      • Unfinished surfaces: there is bare wood surfaces around the current pass-thru window for patio orders. Seal/paint unfinished surfaces in rear food prep area with materials that are smooth, impervious to moisture, and easy to clean. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
  7. Inspection

    6 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Facility has build a rear patio but has added a permanent mini bar at the rear end of the patio, as well as an ice-cream stand at the front end of the patio without approval. Again, educated floor plans and specifications must be submitted to the Department for review and approval of renovations/expansion of existing food establishment before the same takes place. Submit floor plans for patio bar and ice-cream stands. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 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;
      • Unfinished surfaces: there is bare wood surfaces around the current pass-thru window for patio orders. Seal/paint unfinished surfaces in rear food prep area with materials that are smooth, impervious to moisture, and easy to clean. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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;
      • Repair / refinish wall surfaces above dishwashing area and next to range hood with materials that are smooth, non-porous, and easy to clean. Walls require maintenance. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. .
    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • Refer to this report, as well as the previous inspection report for actions required.
  8. Inspection

    6 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Facility has build a rear patio but has added a permanent mini bar at the rear end of the patio, as well as an ice-cream stand at the front end of the patio without approval. Again, educated floor plans and specifications must be submitted to the Department for review and approval of renovations/expansion of existing food establishment before the same takes place. Submit floor plans for patio bar and ice-cream stands. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by the Department
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Install a window screen for pass-thru window of patio orders in rear kitchen. Screen door in back of house is in disrepair (not closing properly and screen is damage) and requires maintenance. Fix / replace the screen door to prevent pest access. Ice cream stand in outdoor patio has a large pass-thru window and service counter that is kept open during operation. Install a screen that opens/closes for passing orders in ice-cream stand. A properly designed and installed air curtain is another option and the same must cover the length of the opening. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure all exterior openings are protected against the entry of pests.
    • 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;
      • Unfinished surfaces: there is bare wood surfaces around the current pass-thru window for patio orders. Wall surface in dishwashing area is in disrepair. Seal/paint unfinished and damaged environmental surfaces with materials that are smooth, impervious to moisture, and easy to clean. Wall requires maintenance. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 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;
      • No soap in downstairs washroom (public). Supply handwashing station with soap in dispenser. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations.
    • 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;
      • No paper towel dispenser available at upstairs bar handwashing sink. Paper towel in dispenser is required. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. .
    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Inadequate hand washing observed at ice-cream stand. Educated about proper hand hygiene procedures. Post handwashing signage. In accordance with Section 5.7 of the NS Food Retail and Food Services Code, you must ensure all food handlers thoroughly wash their hands before commencing work and after any other activity or instance where hands may become soiled.

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