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Peppercorns Eatery

936 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

Peppercorns Eatery has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 28, 2024. The most recent inspection, on October 8, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 20 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Handwashing and staff hygiene.

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.

  • 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 7 times across 5 separate inspections, most recently on October 8, 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;

  • 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 6 times across 6 separate inspections, most recently on October 8, 2026. For example: 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;

  • 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 5 separate inspections, most recently on October 8, 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 3 times across 3 separate inspections, most recently on October 30, 2025. For example: 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;

  • 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 28, 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.

8 inspections

  1. Inspection

    3 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;
      • The hand washing station at the front of the restaurant needs to have both hot and cold running water under pressure to facilitate regular and thorough hand washing.
    • 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;
      • The knives and wooden knife block in the front food preparation area are visibly soiled. Clean the knives. Clean or discard the soiled knife block. Do not place soiled knives in a knife block.
    • 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;
      • Cockroach nymphs were noted in the back of house near the mechanical dishwasher. Provide pest control reports detailing how this issue is being addressed. Regularly and thoroughly clean the floors and other surfaces of food debris to prevent cockroaches from entering the facility.
  2. Inspection

    3 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;
      • The hand washing station at the front of the restaurant needs to have both hot and cold running water under pressure to facilitate regular and thorough hand washing.
    • 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;
      • The knives and wooden knife block in the front food preparation area are visibly soiled. Clean the knives. Clean or discard the soiled knife block. Do not place soiled knives in a knife block.
    • 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;
      • Cockroach nymphs were noted in the back of house near the mechanical dishwasher. Provide pest control reports detailing how this issue is being addressed. Regularly and thoroughly clean the floors and other surfaces of food debris to prevent cockroaches from entering the facility.
  3. Inspection

    3 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;
      • The hand washing station at the front of the restaurant needs to have both hot and cold running water under pressure to facilitate regular and thorough hand washing.
    • 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;
      • The knives and wooden knife block in the front food preparation area are visibly soiled. Clean the knives. Clean or discard the soiled knife block. Do not place soiled knives in a knife block.
    • 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;
      • Cockroach nymphs were noted in the back of house near the mechanical dishwasher. Provide pest control reports detailing how this issue is being addressed. Regularly and thoroughly clean the floors and other surfaces of food debris to prevent cockroaches from entering the facility.
  4. Inspection

    0 infractions

  5. 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;
    • 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;
    • 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;
    • 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;
      • The facility has a significant pest issue throughout. Thoroughly and regularly clean and sanitize the facility due to contamination from cockroaches, and rodents.
  6. Inspection

    7 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;
      • The kitchen hand washing station did not have a supply of hand soap or paper towel for appropriate hand washing.
    • 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;
      • Hands must be washed regularly, when switching tasks, or when hands become soiled. Gloves are not a replacement for hand washing. If gloves are used in the kitchen, gloves must be replaced and hands must be washed with the same frequency.
    • 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;
      • No food contact surface sanitizer was available during the inspection. To prepare food contact surface sanitizer, mix 2.5mL (1/2 tsp) household, unscented chlorine bleach with each litre of tap water. This can be applied with a labelled spray bottle, or with a cloth and bucket. It is critical that food contact surfaces are sanitized at the beginning of the shift, and regularly throughout the day due to the ongoing pest issue.
    • 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;
      • There is no supply of sanitizer for manual dishwashing. Instructions for manual dishwashing have been added to the wall next to the manual dishwashing sink. To prepare sanitizer for manual dishwashing, mix 2.5mL (1/2 tsp) household, unscented chlorine bleach to each litre of water in the manual dishwashing sink. Submerge dishware in this solution for 2 minutes in accordance with the Nova Scotia Food Retail and Food Services Code.
    • 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;
      • The mechanical dishwasher did not have a supply of sanitizer for the rinse cycle. Replace the mechanical dishwasher sanitizer and prime the supply lines before returning the dishwasher to use.
    • 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;
      • The facility has a significant pest issue throughout. Thoroughly and regularly clean and sanitize the facility due to contamination from cockroaches, and rodents.
    • 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.
      • One of the preparation refrigerators was noted at 19 Celsius. The potentially hazardous food items inside (eggs) were discarded. Moldy lemons inside this refrigerator were also discarded. Do not use this refrigeration unit until it is demonstrated to maintain a temperature of 4 Celsius or lower.
  7. Inspection

    0 infractions

  8. 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;
      • In accordance with Section 4.6 of the Nova Scotia Food Retail and Food Services Code: Surfaces, such as floors, walls, and ceilings should be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue, and other debris.
    • 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.

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