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Second Cup Cafe - 49 Gale Terrace

49 GALE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Second Cup Cafe - 49 Gale Terrace has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 4, 2024. The most recent inspection, on October 24, 2025, found no infractions.

3 of 8 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: Pests, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 9 times across 5 separate inspections, most recently on October 22, 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.

  • 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 4 times across 4 separate inspections, most recently on October 22, 2025. For example: 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.

  • 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 once on March 4, 2024. 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.

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.

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 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.
      • Pending deficiencies on the pest control service report must be complied. Submit next pest control service reports indicated all deficiencies have been complied to the Public Health Inspector.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Develop a detailed written cleaning schedule and checklists listing daily, weekly and monthly cleaning tasks. Staff members must sign off on the checklists to ensure cleaning/sanitation tasks are completed on a regular basis.
  3. Inspection

    3 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.
      • Pending deficiencies on the pest control service report must be complied. Submit next pest control service reports indicated all deficiencies have been complied to the Public Health Inspector.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Develop a detailed written cleaning schedule and checklists listing daily, weekly and monthly cleaning tasks. Staff members must sign off on the checklists to ensure cleaning/sanitation tasks are completed on a regular basis.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize area affected by rodent droppings: Floors and traps in the dry storage room and area along the wall between fridge and wall in the office.
  4. Inspection

    4 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.
      • Pending deficiencies on the pest control service report must be complied. Submit next pest control service reports indicated all deficiencies have been complied to the Public Health Inspector.
    • 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.
      • Seal all gaps, holes and openings noted on pest control service report: Gap at back door, broken drywall behind dishwasher, openings around pipes below sinks, openings to underneath the cabinets.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Develop a detailed written cleaning schedule and checklists listing daily, weekly and monthly cleaning tasks. Staff members must sign off on the checklists to ensure cleaning/sanitation tasks are completed on a regular basis.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize area affected by rodent droppings: Floors and traps in the dry storage room and area along the wall between fridge and wall in the office.
  5. Inspection

    3 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.
      • Pending deficiencies on the pest control service report must be complied. Submit next pest control service reports indicated all deficiencies have been complied to the Public Health Inspector.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Develop a detailed written cleaning schedule and checklists listing daily, weekly and monthly cleaning tasks. Staff members must sign off on the checklists to ensure cleaning/sanitation tasks are completed on a regular basis.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize area affected by rodent droppings.
  6. Inspection

    0 infractions

  7. Inspection

    0 infractions

  8. 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.
      • Bare wood shelving not completed painted observed in the cabinet on the back service wall. Paint all surfaces of the bare wood shelving so that it is smooth, non-porous, and easily cleanable.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the wood shelving in the cabinet on the back service wall. Clean and sanitize area affected by rodent droppings.

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