Seaport Social

1181 HOLLIS, HALIFAX · Food Establishment

5 inspections

1. InspectionJan 9, 2026

   2 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;
     • Re-paint wooden shelving unit so that it is smooth and easily cleanable.
   • 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;
     • Replace or re-surface cutting board on prep cooler located on Seaport Social cook-line.
2. InspectionOct 16, 2024

   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;
     • Hand sink in prep/catering area across from walk in refrigerators and freezer was obstructed. Ensure hand sink remains accessible at all times to allow for adequate hand washing.
3. InspectionNov 21, 2023

   0 infractions

4. InspectionOct 19, 2023

   2 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;
     • Hand wash sink next to the finished product walk-in cooler observed slow draining/clogged. Unclog hand wash sink so that it can be used for hand washing.
   • 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;
     • Paper towel dispensers required at the bar hand wash sinks.
5. InspectionOct 5, 2023

   4 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;
     • Hand wash sink next to the finished product walk-in cooler observed slow draining/clogged. Unclog hand wash sink so that it can be used for hand washing.
   • 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;
     • Paper towel dispensers required at the bar hand wash sinks.
   • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
     • Food handler observed wearing finger cots. Gloves must be worn over cuts/bandaids.
   • 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.
     • Raw pork observed stored under plastic wrap next to ready-to-eat food in the finished product walk-in cooler. Store raw meat below or separate from ready-to-eat food. Raw pork moved at time of inspection.