Porters Lake Pub

5228 HIGHWAY 7, PORTERS LAKE · Food Establishment

4 inspections

1. InspectionFeb 24, 2026

   1 infraction

   • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
     • Install a self-closure device on the staff washroom door. In the interim, ensure to keep the staff washroom door closed when not in use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
2. InspectionJan 22, 2026

   3 infractions

   • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
     • Unhooked plumbing pipe with catch basin for waste water collection under it was observed behind bottom cupboard, at the bar. Fix the plumbing fixture in disrepair. Plumbing requires maintenance to ensure it is working according to its intended use and in good working order. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
   • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
     • Install a self-closure device on the staff washroom door. In the interim, ensure to keep the staff washroom door closed when not in use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
   • 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.
     • Address structural issue identified by certified pest control company / operator. 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.
3. InspectionNov 20, 2025

   5 infractions

   • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
     • Unhooked plumbing pipe with catch basin for waste water collection under it was observed behind bottom cupboard, at the bar. Fix the plumbing fixture in disrepair. Plumbing requires maintenance to ensure it is working according to its intended use and in good working order. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
   • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
     • Install a self-closure device on the staff washroom door. In the interim, ensure to keep the staff washroom door closed when not in use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
   • 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/sanitizing required for: hood filters with grease debris build-up, walk-in cooler condenser with accumulation of dust bunnies, debris build-up and unsanitary conditions under and around dishwashing pit including wall and floor surfaces. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
   • 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;
     • Signs of pests observed in various areas of the facility. Pest and their feces can harbour harmful pathogens that pose a risk for foodborne illnesses. Ensure hard to reach and all areas affected by rodent droppings in the food premises are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must 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.
     • Address structural issue identified by certified pest control company / operator. 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.
4. InspectionNov 19, 2025

   9 infractions

   • 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.
     • Address structural issue identified by certified pest control company / operator. 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.
   • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
     • Provide bacteria water test results to the Department. Ensure to keep these records on site for review during inspections.
   • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
     • Unhooked plumbing pipe with catch basin for waste water collection under it was observed behind bottom cupboard, at the bar. Fix the plumbing fixture in disrepair. Plumbing requires maintenance to ensure it is working according to its intended use and in good working order. In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.
   • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
     • Install a self-closure device on the staff washroom door. In the interim, ensure to keep the staff washroom door closed when not in use. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; In accordance with Section 2.15(e) of the NS Food Retail and Food Services Code, toilet rooms must not open directly into a food preparation or food storage area, and where toilet facilities are provided for the public, access to the washroom must not be through the food preparation areas or food storage areas.
   • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
     • Ensure to store raw eggs and any raw food product of animal origin below and separate from ready to eat foods and fresh produce to prevent potential for contamination. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods.
   • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
     • Repair / replace the broken doors in the chest freezers located in the back storage room (1) and across from staff washroom (1). In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
   • 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/sanitizing required for: hood filters with grease debris build-up, walk-in cooler condenser with accumulation of dust bunnies, debris build-up and unsanitary conditions under and around dishwashing pit including wall and floor surfaces. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
   • 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;
     • Signs of pests observed in various areas of the facility. Pest and their feces can harbour harmful pathogens that pose a risk for foodborne illnesses. Ensure hard to reach and all areas affected by rodent droppings in the food premises are properly cleaned and sanitized. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
   • 47(2)(b) An operator must (b) ensure that refrigerated, prepared ready-to-eat food that may be held for longer than 24 hours is clearly marked at the time it is prepared to indicate the date by which the food must be consumed.
     • Ensure the overflow tartar sauce and other sauces in portion / sample cups are label with their prep date. overflow tartar sauce and others with a turnover rate of a 1 week. These must be disposed if not consumed within 7 days.