Ocean Treasures Take Out
, BARRINGTON PASSAGE · Food Establishment
Inspection summary
Ocean Treasures Take Out has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 19, 2025. The most recent inspection, on August 27, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.
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.
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 5 times across 2 separate inspections, most recently on February 20, 2026. 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.
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 February 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 once on February 20, 2026. For example:
49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
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 June 19, 2025. 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;
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.
5 inspections
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
5 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;
- In accordance with Section 2.14 and 2.15 of the NS Food Retail and Food Services Code, you must equip handwash stations with working paper towel dispensers.
- 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.
- In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Thawing at room temperature is considered temperature abuse.
- 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.
- In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Ensure that potentially hazardous foods are appropriately stored upon receipt.
- 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.
- In accordance with Section 3.7.5 of the Nova Scotia Food Services and Food Retail Code, temperature control units must be maintained at temperatures that are consistent with section 3.3 of the Nova Scotia Food Services and Food Retail Code. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, all potentially hazardous food shall be stored at a temperature of 4°C (40°F) or less. Ensure that when prep stations are not in use, their lids are kept shut so that they can maintain foods at a temperature of 4°C or less.
- 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that
a) protects the food ingredient or food packaging material from contamination;
- In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Ensure that takeout containers stored in your unfinished basement are stored in closed/sealed boxes, to protect from environmental contamination, such as spider fracas, dust, and other debris.
- 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;
- Inspection
0 infractions
- 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;
- Ensure that handwash stations are equipped with soap in a dispenser. Squeeze bottles are not suitable dispensers due to added handling - obtain pump-style dispenser.
- 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;
- Ensure that foodsafe sanitizer is prepared and ready to use at all times during operation. This should be part of the startup procedures before they even begin preparing foods. Obtain test strips to verify the concentration of your quaternary ammonium compound sanitizer is no greater than 200ppm. Ensure that staff are trained on how to prepare and use sanitizer, and improve management oversight to ensure that the facility and dishes are being properly sanitized.
- 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.
- Use a timer, and discard egg wash kept at room temperature after two hours. Do not rely on ice trays to maintain safe fish temperature on the counter - without a detailed and documented tracking system this is not an acceptable way of storing foods as it does not keep fish at 4C or colder. Only take out small portions that will be cooked and consumed within two hours. Without a safety and quality assurance program to track time above 4C, this practice risks poisoning your patrons. Putting foods back in the fridge does not reset the time temperature abused.
- 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.
- In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; Replace the missing thermometers. Ensure staff check temperatures daily, to verify fridges maintain 4C or colder.
- 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;