Skip to content
Loading map…

Rooms Coffee/Listen

1237 BARRINGTON, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Rooms Coffee/Listen has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 31, 2024. The most recent inspection, on April 23, 2026, found no infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 March 12, 2026. For example: 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.

  • 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 February 20, 2026. For example: 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 January 14, 2026. For example: 8(2) A permit must be posted in a conspicuous location in the food establishment.

  • 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 2 times across 2 separate inspections, most recently on January 21, 2025. For example: 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.

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.

11 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
  3. Inspection

    1 infraction

    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
  4. Inspection

    2 infractions

    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
    • 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
  5. Inspection

    1 infraction

    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher is reaching temperature of 82C at time of inspection. However the wash and rinse gauge is not repaired. These need to be repaired to verify temperatures.
  6. Inspection

    3 infractions

    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. High temperature dishwasher not working at time of inspection. Temperature at 53C. Repair wash and rinse gauge and ensure temperature is at 82C or higher for at least 10 seconds. Manually sanitize dishes until repaired.
    • 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. No bleach onsite for manual sanitizing or surface sanitizing.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post eating establishment permit onsite.
  7. Inspection

    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;
      • Renew eating establishment permit as soon as possible.
  8. Inspection

    0 infractions

  9. Inspection

    1 infraction

    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Provide source of baked goods being offered for sale.
  10. Inspection

    1 infraction

    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Provide source of baked goods being offered for sale.
  11. Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website