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Red Knot Bakery

141 ESPLANADE, TRURO · Food Establishment

Official record from Nova Scotia →

Inspection summary

Red Knot Bakery has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 27, 2025. The most recent inspection, on July 27, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 2 separate inspections, most recently on June 24, 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;

  • 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 May 12, 2026. For example: 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.

  • 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 May 12, 2026. 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;

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on June 24, 2026. For example: 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.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on June 24, 2026. For example: 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.

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

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • Provide a letter confirming the date of completion for the accessible entrance from the hired contractor.
    • 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.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.
    • 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;
      • All food preparation areas must have a fully equipped handwashing station.
  3. Inspection

    1 infraction

    • 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.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.
  4. Inspection

    5 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.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.
    • 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;
      • All food preparation areas must have a fully equipped handwashing station.
    • 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;
      • Handwashing station must be equipped with paper towel in a dispenser.
    • 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.
      • Adequate ventilation must be available to remove excess steam and vapours created from cooking.
    • 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;
      • Inadequate handwashing practices observed by food handler at time of inspection.
  5. Inspection

    1 infraction

    • 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.
      • Accessibility standards in the NS Building Code must be met prior to approval. Section 19(4) Of the NS Food Safety Regulations states: All of the following types of restaurants must have accessible entryways, washroom facilities and pathways that are considered acceptable by the Minister:(a) newly constructed restaurants; (b) restaurants located in a converted space that was not previously occupied by a restaurant; (c) restaurants located in a pre-existing restaurant space that was closed for at least 12 months prior to the submission of an application for a food establishment permit for the new restaurant.

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