RAGAZZI RESTO BAR LIMITED

5187 SALTER, HALIFAX · Food Establishment

12 inspections

1. InspectionOct 16, 2026

   3 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.
     • Facility must contract a pest control service, and an emergency inspection must be conducted to address the issues including, but not limited to pest proofing, cleaning and sanitation, and pest access points.
   • 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 ice machine must be professionally cleaned and serviced, with documentation of service provided to the Public Health Inspector, or removed from the premises with proof of removal. If the ice machine is removed, an alternative method for obtaining, storing, and dispensing ice from an approved source must be implemented in a sanitary manner and in compliance with all applicable legislation. Compliance must be verified on site by a Public Health Inspector.
   • 83(1) An administrator shall not issue or renew a permit, or may suspend or revoke a permit, in respect of a food establishment to an applicant under Section 82 or a person providing notification under Section 82A where the administrator is of the opinion that: (a) the past conduct of the applicant or, where the applicant is a corporation, of any of its officers or directors, affords reasonable grounds to believe that the operation of the food establishment would not be carried on in accordance with this Part and the regulations; (b) the applicant does not have or will not have available all premises, facilities and equipment necessary to operate a food establishment in accordance with this Part and the regulations; (c) the applicant is not complying or will not be able to comply with this Part and the regulations; or (d) the operation of the food establishment represents or would represent a risk to human health. (2) Any condition that is injurious to human health or, in the opinion of an administrator, is potentially injurious to human health is deemed a risk under this Part.
     • The permit remains suspended until all deficiencies identified in this report have been corrected and compliance has been verified by a Public Health Inspector.
2. InspectionOct 15, 2026

   4 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.
     • Facility must contract a pest control service, and an emergency inspection must be conducted to address the issues including, but not limited to pest proofing, cleaning and sanitation, and pest access points.
   • 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;
     • Obtain the services of a professional technician to address the excessive mold growth inside the ice machine or replace ice machine with new unit in clean and sanitary condition. Do not use the machine or its content until it is serviced and free of mold. If machine is serviced, report must be provided to PHI.
   • 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.
     • In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible
   • 83(1) An administrator shall not issue or renew a permit, or may suspend or revoke a permit, in respect of a food establishment to an applicant under Section 82 or a person providing notification under Section 82A where the administrator is of the opinion that: (a) the past conduct of the applicant or, where the applicant is a corporation, of any of its officers or directors, affords reasonable grounds to believe that the operation of the food establishment would not be carried on in accordance with this Part and the regulations; (b) the applicant does not have or will not have available all premises, facilities and equipment necessary to operate a food establishment in accordance with this Part and the regulations; (c) the applicant is not complying or will not be able to comply with this Part and the regulations; or (d) the operation of the food establishment represents or would represent a risk to human health. (2) Any condition that is injurious to human health or, in the opinion of an administrator, is potentially injurious to human health is deemed a risk under this Part.
     • The permit remains suspended until all deficiencies identified in this report have been corrected and compliance has been verified by a Public Health Inspector.
3. InspectionOct 5, 2026

   17 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 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair.
   • 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.
     • Ensure facility and building management develop a pest control plan for the garbage area to address the excessive rodent activity.
   • 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.
     • Facility must contract a pest control service, and an emergency inspection must be conducted to address the issues including, but not limited to pest proofing, cleaning and sanitation, and pest access points. Address the remaining pest access points
   • 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 the bar area hand wash station is supplied with soap and paper towel in designated dispensers.
   • 20 (1) Where a medical officer reasonably believes that (a) a health hazard exists or may exist; and (b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard, the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard. (2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health. (3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order. (4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that (a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and (b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health. (5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health. (6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
     • Facility must address the Health hazards identified at the time of inspection to re-open.
   • 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;
     • If facility wants to continue using the glass polisher, instructions provided must be followed and this must be demonstrated during the follow-up audit.
   • 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.
     • Cutting boards with excessive cuts and stains must be replaced/resurfaced.
   • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
     • Address the water pooling and debris build-up inside refrigeration units.
   • 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 handlers must wash their hands in between tasks and 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;
     • Deep clean the kitchen. Facility must address the food debris build-up on and around the kitchen line.
   • 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 the low temperature dishwasher unit is thoroughly cleaned to address the build-up.
   • 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;
     • Obtain the services of a professional technician to address the excessive mold growth inside the ice machine. Do not use the machine or its content until it is serviced and free of mold. Service report must be available for review.
   • 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;
     • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Clean and sanitize surfaces contaminated by pest droppings; clean and sanitize food debris build-up to discourage pest activity.
   • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
     • Food stored in the fridges and freezers must be covered to prevent contamination. Do not store meat that has gone bad with other ready to eat food.
   • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
     • Follow best practices when storing raw food in refrigerators.
   • 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.
     • In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible
   • 94 No person shall hinder or obstruct an administrator or an inspector in the performance of that person's duties, provide an administrator or an inspector with false information or refuse to provide an administrator or an inspector with information required for the purpose of this Part and the regulations.
     • Do not provide false/misleading information as proof of compliance.
4. InspectionSep 29, 2026

   19 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 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair.
   • 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.
     • Ensure facility and building management develop a pest control plan for the garbage area to address the excessive rodent activity. Facility must obtain the services of a licensed pest control company to identify and mitigate the existing pest issues.
   • 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.
     • Facility must immediately contract a pest control service, and an emergency inspection must be conducted to address the issues including, but not limited to pest proofing, cleaning and sanitation, and pest access points.
   • 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.
     • Facility must immediately contract a pest control service, and an emergency inspection must be conducted to address the issues including, but not limited to pest proofing, cleaning and sanitation, and pest access points. Ensure facility and building management develop a pest control plan for the garbage area to address the excessive rodent activity.
   • 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 the bar area hand wash station is supplied with soap and paper towel in designated dispensers.
   • 20 (1) Where a medical officer reasonably believes that (a) a health hazard exists or may exist; and (b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard, the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard. (2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health. (3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order. (4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that (a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and (b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health. (5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health. (6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
     • Facility must address the Health hazards identified at the time of inspection to re-open (excessive pest activity).
   • 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;
     • If facility wants to continue using the glass polisher, instructions provided must be followed and this must be demonstrated during the follow-up audit.
   • 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.
     • Cutting boards with excessive cuts and stains must be replaced/resurfaced.
   • 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.
     • Cutting boards with excessive cuts and stains must be replaced/resurfaced.
   • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
     • Address the water pooling and debris build-up inside refrigeration units.
   • 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 handlers must wash their hands in between tasks and 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;
     • Deep clean the kitchen.
   • 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 the low temperature dishwasher unit is thoroughly cleaned to address the build-up.
   • 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;
     • Obtain the services of a professional technician to address the excessive mold growth inside the ice machine. Do not use the machine or its content until it is serviced and free of mold. Service report must be available for review.
   • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
     • Food stored in the fridges and freezers must be covered to prevent contamination. Do not store meat that has gone bad with other ready to eat food.
   • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
     • Food stored in the fridges and freezers must be covered to prevent contamination. Do not store meat that has gone bad with other ready to eat food.
   • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
     • In accordance with Section 3.2.2.2(f) of the NS Food Retail and Food Services Code, you must: Seafood tags must be retained for a minimum of 90 days after use.
   • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
     • Follow best practices when storing raw food in refrigerators.
   • 48(2) A conveyance or container used that is used to transport or store food must be designed, constructed and maintained so that they do all of the following: a) provide the food with adequate protection from contamination, b) allow adequate cleaning and, if an inspector considers it necessary, sanitization, c) adequately maintain temperatures, relative humidity and other conditions necessary to protect food from contamination as a result of harmful microbiological growth; d) permit the adequate separation of different food from one another and from non-food items if necessary.
     • In accordance with Section 3.7.2 of the Nova Scotia Food Services and Food Retail Code, you must transport and store food in a manner that: a) protects the food from contamination; b) provides an environment that adequately controls contamination; and c) protects the food from damage likely to make the food inedible
5. InspectionSep 16, 2026

   20 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.
     • 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 Remove the air mattress from the rest area and ensure staff washroom is accessible at all times.
   • 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 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair.
   • 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;
     • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
   • 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.
     • Ensure facility and building management develop a pest control plan for the garbage area to address the excessive rodent activity.
   • 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.
     • Facility must immediately contract a pest control service, and an emergency inspection must be conducted to address the issues including, but not limited to pest proofing, cleaning and sanitation, and pest access points.
   • 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 the bar area hand wash station is supplied with soap and paper towel in designated dispensers.
   • 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 the kitchen hand wash station is used only for handwashing and is accessible at all times; remove the table that is limiting accessibility to this unit. Do not use the sink for any sort of storage.
   • 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;
     • If facility wants to continue using the glass polisher, instructions provided must be followed and this must be demonstrated during the follow-up audit.
   • 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.
     • Cutting boards with excessive cuts and stains must be replaced/resurfaced.
   • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
     • Address the water pooling and debris build-up inside refrigeration units.
   • 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 handlers must wash their hands in between tasks and as often as is necessary to prevent contamination of food.
   • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
     • In accordance with Section 5.6 of the NS Food Retail and Food Services Code, you must: c. prohibit smoking within food service establishment, except in designated areas and under conditions as noted in the NS Smoke-Free Places Act and Regulations 2002.
   • 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;
     • Deep clean the kitchen.
   • 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;
     • Obtain the services of a professional technician to address the excessive mold growth inside the ice machine. Do not use the machine or its content until it is serviced and free of mold. Service report must be available for review.
   • 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;
     • Service the low temperature dishwasher and glasswasher to ensure they sanitize the dishes as intended; ensure the units are supplied with appropriate chemicals. Ensure the units are thoroughly cleaned to address the build-up.
   • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
     • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Ensure facility has access to an approved food contact surface sanitizer during operations.
   • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
     • Ensure cheese used in the facility is free of contaminants like mold; potentially contaminated cheese was discarded at the time of inspection.
   • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
     • Food stored in the fridges and freezers must be covered to prevent contamination.
   • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
     • In accordance with Section 3.2.2.2(f) of the NS Food Retail and Food Services Code, you must: Seafood tags must be retained for a minimum of 90 days after use.
   • 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.
     • In accordance with Section 3.7.4(b) of the NS Food Retail and Food Services Code, Refrigerated ready-to-eat potentially hazardous foods, prepared and held for more than 24 hours, shall be marked with the date of preparation or the “consume by” date. In general, refrigerated ready-to-eat potentially hazardous foods shall be discarded if not consumed within seven days from the date of preparation.
6. InspectionJan 30, 2026

   1 infraction

   • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
7. InspectionOct 9, 2025

   0 infractions

8. InspectionSep 25, 2025

   2 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;
     • Paper towel dispenser was empty. Ensure paper towel remains in the dispenser at all times.
   • 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;
     • A deep clean is required of entire kitchen area.
9. InspectionSep 11, 2025

   12 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;
     • Install a backsplash behind two-compartment sink so that it is smooth, non-absorbent and easily cleanable.
   • 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;
     • Remove caulking behind two-compartment sink and re-caulk due to possible mold growth.
   • 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 hand sinks are stocked with single-use paper towel at all times.
   • 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;
     • Relocate small table next to hand sink in kitchen so that access to hand sink is not obstructed.
   • 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;
     • Stored bowls observed to have build-up of food debris/food splashes. Ensure equipment/utensils are stored in a manner that prevents possible contamination.
   • 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;
     • Clean and sanitize interior surfaces of ice machine in bar area.
   • 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.
     • Replace cutting board on small prep cooler next to hand sink, as it is no longer smooth or easily cleanable due to deterioration.
   • 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;
     • A deep clean is required of entire kitchen area.
   • 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;
     • Clean interior surfaces of glassware washer in bar.
   • 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 fry cutter is dismantled, cleaned and sanitized between each 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;
     • Ensure low-temperature dishwasher is dispensing sanitizer at accurate concentration. Utilize two-compartment sink method until dishwasher is repaired.
   • 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 meat slicer is dismantled, cleaned and sanitized between each use.
10. InspectionJan 17, 2025

    0 infractions

11. InspectionDec 6, 2024

    11 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;
      • Hand sink in kitchen was not equipped with paper towel. Hand sinks must be equipped with single-use paper towel kept in a dispenser at all times. Paper towel was restocked during inspection.
    • 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;
      • Utensils observed stored in hand sink in kitchen. Hand sinks must remain empty and used for hand washing only.
    • 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;
      • Cutting boards observed to have deep grooves and possible mold growth. Discard all cutting boards that are no longer smooth and easily cleanable.
    • 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;
      • Mold build-up observed on the interior surfaces of the bar area ice machine. Discard ice and clean/sanitize according to the manufacturers instructions.
    • 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;
      • Deli slicer observed stored with dried food debris. Deli slicer must be dismantled and cleaned/sanitized properly after every 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;
      • Fry cutter observed to have dried food debris on various surfaces. Fry cutter must be dismantled and properly cleaned/sanitized after every 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;
      • Observed containers of household bleach connected to glassware washer in bar and kitchen dishwasher. Obtain a commercial sanitizing chemical for both dishwashers.
    • 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. Pop cooler style refrigerator measured approximately 7C. Do not store food in pop cooler style refrigerator until it has been repaired and measures 4C or below.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Observed in-use utensils stored in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then clean and sanitized every 2 hours.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Observed utensils (shucking knives) stored directly in container of oysters. Utensils must be stored outside of food items, or in a manner that prevents the handle from coming into contact with food.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit has expired. Renew permit.
12. InspectionJun 18, 2024

    1 infraction

    • 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 chemicals for the bar dishwasher were hooked up in the wrong order. Corrected during inspection.