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ROOF HOUND BREWING CO. KINGSTON

573 MAIN, KINGSTON · Food Establishment

Official record from Nova Scotia →

Inspection summary

ROOF HOUND BREWING CO. KINGSTON has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 2, 2024. The most recent inspection, on June 11, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 6 times across 5 separate inspections, most recently on May 22, 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;

  • 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 3 times across 3 separate inspections, most recently on May 16, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 2 times across 2 separate inspections, most recently on May 2, 2024. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES

  • 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 April 2, 2024. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 29, 2025. For example: 19(2)(a) - INADEQUATE WATER SAMPLING PROTCOL BEING FOLLOWED / RECORDS KEPT.

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.

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    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;
      • Sanitizer solution in the kitchen was too strong. Ensure to follow manufactures instructions for mixing concentration. Solution was diluted to 200-400ppm during the inspection. Ensure chemicals are labeled.
    • 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 required in the following areas: Inside surfaces of the ice machine (taken out of service during the inspection). Ventilation canopy over cooking equipment. Hard to reach areas around/behind cooking equipment, along baseboards and under shelving.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 19(2)(a) - INADEQUATE WATER SAMPLING PROTCOL BEING FOLLOWED / RECORDS KEPT.
      • Maintain all water sampling results available on-site for audits. Forward last 12 months results to inspector to demonstrate potable water supply.
    • 28(1) - OPERATOR FAILING TO DEMONSTRATE ACCEPTABLE FOOD HYGIENE TRAINING COURSE.
      • Maintain course certificates on-site. Obtain course & forward certificate copy.
    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Acquire test strips / kits and perform daily monitoring for sanitizer, detergent and temperature and keep records.
  5. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Acquire test strips / kits and perform daily monitoring for sanitizer, detergent and temperature and keep records. Have meat supplier provide full label on master containers for meats before next delivery. Remove expired sanitizer from premises.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Small refrigerated prep. table not holding <= 4C in foods. Unit must be serviced / adjusted and holding <= 4C in all areas before reuse. Cease practice of leaving cooked meat out of refrigeration. Small container returned to refrigeration. Remove from refrigeration only when ready to process.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
      • Renew food permit prior to beginning operations.
  6. Inspection

    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;
      • Correct dishwasher gauge and sanitize cycle. For chemical sanitizing must meet manufacturers requirement. Correct sanitizer feed. Manually sanitize dishware and equipment until fixed.
  7. Inspection

    2 infractions

    • 19(2)(a) - INADEQUATE WATER SAMPLING PROTOCOL BEING FOLLOWED / RECORDS KEPT. 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 bacteriological water sampling results to inspector for wellwater supply of site to verify supply is potable.
    • 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;
      • Correct dishwasher gauge and sanitize cycle. For chemical sanitizing must meet manufacturers requirement. Monitor chemical feed daily and keep records. Correct sanitizer feed. Manually sanitize dishware and equipment until fixed.
  8. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide handwashing procedure signage at staff handwashes. Cease practice of leaving unprotected paper toweling in washrooms (corrected 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;
      • Correct dishwasher gauge and sanitize cycle. Manually sanitize in interim. Make bare wood pallet smooth impervious and easily cleanable. Clean staff washroom and provide brighter lighting.
  9. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide handwashing procedure signage at staff handwashes. Provide waste receptacle at kitchen handwash sink. Cease practice of leaving unprotected paper toweling in washrooms (corrected).
    • 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;
      • Correct dishwasher gauge and sanitize cycle. Manually sanitize in interim. Make bare wood pallet smooth impervious and easily cleanable. Clean staff washroom and provide brighter lighting.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler requires slight temperature adjustment so holding <=4C in all areas. Large refrigerated prep. table has been taken out of use and must be serviced / adjusted and holding <=4C before reuse. Small amount of potentially hazardous foods was discarded. Operator must resume temperature monitoring of all refrigeration and keep records including corrections.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • All foods prepared in walk-in cooler must be properly labelled and dated to ensure proper rotations (FIFO). Clean exterior of dry ingredient containers and ensure labelled.

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