Skip to content
Loading map…

RISTORANTE A MANO

1477 LOWER WATER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

RISTORANTE A MANO has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 21, 2024. The most recent inspection, on March 10, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 5 times across 2 separate inspections, most recently on January 13, 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.

  • 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 4 times across 3 separate inspections, most recently on March 10, 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;

  • 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 2 separate inspections, most recently on January 13, 2025. For example: 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 10, 2026. For example: 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;

  • 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 once on January 13, 2025. For example: 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.

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

    3 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;
      • Observed a cutting board that was deteriorated and no longer smooth or easily cleanable. Cutting board was discarded during inspection.
    • 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 few rodent droppings observed on bottom shelves of multiple stainless steel shelving units in kitchen. Areas were cleaned and sanitized during inspection.
    • 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 all food preparation areas have access to a food-grade sanitizer at all times. Ensure sanitizer measures the appropriate concentration.
  2. Inspection

    0 infractions

  3. Inspection

    5 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
    • 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;
      • Rodent droppings observed along floor/wall junctions under shelving units, behind equipment and on containers stored on floor under shelving unit. Clean and sanitize all areas affected by rodent droppings.
    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Raw meat observed thawing in standing water. Proper ways to thaw include under cold running water, in refrigerator, in microwave or as part of the cooking process.
    • 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.
    • 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.
      • Raw meat observed stored in walk-in refrigerator above ready-to-eat food items. Ensure raw meat products are stored on bottom shelf of refrigerator at all times. Refrigerator was re-organized during inspection.
  4. Inspection

    0 infractions

  5. Inspection

    8 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;
      • No paper towel dispenser available at the hand wash sink in the bar. Obtain a paper towel dispenser for at the bar hand wash sink.
    • 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.
      • Excessive gashes and staining observed on the cutting board in the bar. The cutting board is no longer easily cleanable and must be replaced.
    • 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.
      • Ambient air temperature of the cooler in the bar measured 13.9 degrees Celsius. Temperature logs of the bar coolers not maintained. Milk/cream, and whipped cream discarded at time of inspection. Discontinue use of this cooler until temperatures are maintained at 4 degrees Celsius or below.
    • 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.
      • Ambient air temperature of the walk-in cooler measured 9.5 degrees Celsius. Temperature logs maintained. Monitor walk-in cooler temperature to ensure to returns to below 4 degrees Celsius within the next hour. If temperature does not return to below 4 degrees Celsius then contact a service technician immediately.
    • 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.
      • Food handler observed portioning cooked chicken in sealed bags that measured an internal temperature of 30 degrees Celsius. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Cooked chicken was removed from the portion bags are moved to the cooler to continue to cooling process.
    • 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.
      • Internal temperature of cooked sausage stored in the cold top prep cooler across from the blue oven measured 34.1 degrees Celsius. The Ambient air temperature of the cold top prep cooler measured below 4 degrees Celsius. Cooked sausage must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less prior to be stored in the prep cooler. Cooked sausage moved to an appropriate cooler at time of inspection.
    • 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.
      • Oyster tags are only being kept for a period of two weeks. Oyster tags allow the oysters to be tracked back to their suppliers and source of water. Maintain oyster tags onsite for a period of 90 days.
    • 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Raw egg whites are being used in the bar for use in cocktails. If raw egg whites are being used for cocktails then the public must be notified of the increased health risk on the menu or use pasteurized egg whites.

Nearby inspected facilities

Own this business? Add a badge to your website