Reid's Restaurant and Bakery

105 ELM, MIDDLE MUSQUODOBOIT · Food Establishment

5 inspections

1. InspectionMay 15, 2026

   2 infractions

   • 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;
     • Freezer spaces have an abundant buildup of frost. These freezers must be defrosted, cleaned and sanitized before returning these freezers to use.
   • 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.
     • Refrigerated food items that have been subdivide, repackaged, or cooked, must be labelled with at 'packaged on' date. Cooked food items that are made for immediate consumption and stored at room temperature, such as bacon, must be time stamped. In accordance with the NS Food Code: a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded.
2. InspectionApr 10, 2026

   2 infractions

   • 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;
     • Freezer spaces have an abundant buildup of frost. These freezers must be defrosted, cleaned and sanitized before returning these freezers to use.
   • 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.
     • Refrigerated food items that have been subdivide, repackaged, or cooked, must be labelled with at 'packaged on' date. Cooked food items that are made for immediate consumption and stored at room temperature, such as bacon, must be time stamped. In accordance with the NS Food Code: a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded.
3. InspectionApr 10, 2025

   0 infractions

4. InspectionNov 16, 2023

   1 infraction

   • 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.
     • Do not store "refrigerate after opening" products at room temperature.
5. InspectionJul 31, 2023

   0 infractions