Skip to content
Loading map…

OAKEN BARREL PUBLIC HOUSE

944 PICKERING, GREENWOOD · Food Establishment

Official record from Nova Scotia →

Inspection summary

OAKEN BARREL PUBLIC HOUSE has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 7, 2023. The most recent inspection, on May 21, 2026, recorded 1 infraction.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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.

  • 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 5 times across 4 separate inspections, most recently on April 29, 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;

  • 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 2 times across 2 separate inspections, most recently on May 21, 2026. 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;

  • 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 once on April 29, 2025. For example: 27(f) - INADEQUATE POLICIES AND PROCEDURES OBSERVED THAT ENSURE PERSONNEL REFRAIN FROM BEHAVIOR OR PRACTICE THAT RISKS CONTAMINATING FOOD.

  • 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 once on December 7, 2023. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 29, 2026. For example: 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.

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

    • 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;
      • Flooring requires repair/re-surfacing in some areas throughout the kitchen and walk-in cooler.
  2. Inspection

    4 infractions

    • 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;
      • Flooring requires repair/re-surfacing in some areas throughout the kitchen and walk-in cooler.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No food handlers on site with valid food safety training. Enough staff must be trained so that at least 1 food handler who holds the certification is present during a shift.
    • 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;
      • Dishwasher sanitizer pail empty at the time of inspection. Sanitizer measured 0ppm. Pail was replaced and sanitizer concentration measured 100ppm.
    • 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;
      • Thorough cleaning required throughout the kitchen (walls and sinks in the dishwashing area, baseboards, bottoms of doors, bar glass mats, grease container and surrounding area outside).
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Correct function of two lights in kitchen. Clean under deep fryers.
  4. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Correct restricted hot water supply at sink in staff washroom. Clean storage room (corrected during inspection). Clean under bar glasswasher. Correct function of two lights in kitchen. Provide full labelling on chemical spray bottles.
  5. Inspection

    2 infractions

    • 27(f) - INADEQUATE POLICIES AND PROCEDURES OBSERVED THAT ENSURE PERSONNEL REFRAIN FROM BEHAVIOR OR PRACTICE THAT RISKS CONTAMINATING FOOD.
      • Cease use of or wearing common use hand towels.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Correct restricted hot water supply at sink in staff washroom. Clean exhaust canopy. Clean dishwasher, racks and area. Clean up outside of debris and clean up grease bin area and remove old pallets. Clean storage room. Open dry ingredient must go into tight covered food grade containers and be labelled. Clean around bar glasswasher. Correct function of two lights in kitchen. Defrost waitress fridge and ensure <=4C maintained. Provide full labelling on chemical spray bottles. Eggs must be kept refrigerated (corrected).
  6. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT, MAINTAINED, CLEANED & SANITIZED.
      • Correct function of one men's urinal. Repaint or replace wooden shelves in liquor walk-in.
  7. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT, MAINTAINED, CLEANED & SANITIZED.
      • Clean under equipment in kitchen, floors & milk crates in walk-in, & grease filters. Replace two dishwasher racks, and replace door seals on one under counter fridge. Correct function of one men's urinal. Cease use of top of freezer as prep. counter (or cover it with stainless steel).
  8. Inspection

    2 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Maintain liquid soap in a dispenser at bar for bartenders handwashing.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT, MAINTAINED, CLEANED & SANITIZED.
      • Clean under equipment in kitchen, floors & milk crates in walk-in, liquor walk-in, dishwasher interior and racks, and door seals on under counter fridges. Correct detergent feed to mechanical dishwasher. Manually add detergent to each cycle in interim. Correct function of men's urinal and slow draining piping on other urinal. Fully label chemical spray bottles including concentrations and directions for use. Move onions from office or create a suitable storage.

Nearby inspected facilities

Own this business? Add a badge to your website