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SECOND CUP - Bayers Lake

185 CHAIN LAKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

SECOND CUP - Bayers Lake has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 16, 2024. The most recent inspection, on June 20, 2025, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing 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 2 separate inspections, most recently on March 1, 2024. 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;

  • 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 once on June 20, 2025. For example: 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;

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on June 20, 2025. For example: 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.

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.

4 inspections

  1. Inspection

    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;
      • Soap dispenser at the hand wash sink restocked at time of inspection.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • At least one food handler per shift with valid food hygiene training certification must be onsite.
  2. Inspection

    0 infractions

  3. Inspection

    3 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;
      • Food/debris build-up observed on the floor under the cabinets along the wall and in the front storage under the front counter. Clean flooring and cabinets to remove food/debris build-up.
    • 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;
      • Repair leak at the dipper well so that the dipper well can be turned on for proper functioning/use.
    • 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;
      • The dish washer was observed leaking at the bottom left corner and measures 0ppm chlorine sanitizer. Discontinue use of the low-temperature dish washer and contact a dish washer technician. Chlorine sanitizer must measure 100ppm and the leak must be repaired. Dishes must be manually washed, rinsed, and sanitized in the two-compartment sink; take-out dishware permitted only.
  4. Inspection

    4 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.
      • Rusty shelves observed in the milk storage cooler under the espresso machine. Repair or replace rusty shelves so that they are smooth, and easily cleanable.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No certified food handler onsite. At least one staff member with valid food hygiene training must be onsite during operating hours.
    • 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/debris build-up observed on the floor under the cabinets along the wall and in the front storage under the front counter. Clean flooring and cabinets to remove food/debris build-up.
    • 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;
      • Low-temperature dish washer observed with detergent bottles hooked up to both chemical dispensing lines. Detergent bottled hooked up to the detergent chemical dispensing line observed to be empty. Chlorine sanitizer and detergent were properly hooked up, but the chlorine measured 0ppm. The dish washer was also observed leaking at the bottom left corner. Discontinue use of the low-temperature dish washer and contact a dish washer technician. Chlorine sanitizer must measure 100ppm and the leak must be repaired. Dishes must be manually washed, rinsed, and sanitized in the two-compartment sink; take-out dishware permitted only.

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