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SELBY'S BUNKER COFFEE & GIFTS

1090 COLE HARBOUR, COLE HARBOUR · Food Establishment

Official record from Nova Scotia →

Inspection summary

SELBY'S BUNKER COFFEE & GIFTS has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 4, 2024. The most recent inspection, on October 5, 2026, found no infractions.

4 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, Protecting food from contamination and Food temperature control.

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 5 times across 3 separate inspections, most recently on September 4, 2025. 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;

  • 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 2 times across 2 separate inspections, most recently on September 24, 2026. 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.

  • 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 2 times across 2 separate inspections, most recently on September 24, 2026. For example: 33(1) An operator must ensure that the temperature of food is controlled so that the 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 March 26, 2024. 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 once on March 26, 2024. 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.

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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.
      • Obtain plugs/stoppers for the two-compartment sink.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Room Temperature Holding: a. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than two hours, before which time they must be used, refrigerated, or frozen. b. Potentially hazardous foods intended for immediate consumption and displayed or held for service at room temperature for more than two hours must be consumed within four hours from the time they were removed from temperature control or discarded. c. Potentially hazardous foods that are intended for immediate consumption may be displayed or held for service above 4°C and below 60°C for no more than four hours, after which they must be discarded. d. The foods referred to in subsections (a) and (b) above must be marked with the time at which they were removed from temperature control. e. Subsection (b) above does not apply to foods that are processed to be consumed raw such as raw beef intended for steak tartare, raw fish and shellfish intended for sushi, and raw eggs or raw eggs preparations such as dressings.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Clean and sanitize interior surfaces of ice machine.
    • 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;
      • General cleaning is required of kitchen area (under counters, along mini fridge).
  5. Inspection

    0 infractions

  6. 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;
      • Ensure a food-grade sanitizer is available at all times for sanitizing food-contact surfaces. A bleach mixture measuring 100 ppm was prepared 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;
      • Ice machine must be cleaned and sanitized.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Refrigerator in back across from stairway and mini fridge on prep line must be equipped with thermometers.
  7. Inspection

    0 infractions

  8. Inspection

    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;
      • Handwash facilities must: i. be located to allow convenient use by food handlers in the food preparation area, and in areas where workers are doing other tasks, then handling food. ii. be accessible for the use of workers at all times; iii. not be used for purposes other than handwashing; iv. be provided with single-use soap dispensers (e.g., liquid soap) and single-use hand drying devices such as paper towel dispensers and/or hot air dryers; v. be equipped to provide hot and cold, or pre-mixed warm, running water; vi. provide an adequate flow of water - if a self-closing faucet is installed, it should flow for at least 20 seconds, without the need to reactivate the faucet; vii. be equipped with a sign which explains the proper handwashing procedures; and viii. be easily cleanable, and maintained in a clean and sanitary condition.
    • 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.
      • In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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;
      • Clean and sanitize the ice machines.
    • 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours.
  9. Inspection

    1 infraction

    • 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 soap should be readily available by the hand washing sink in the kitchen.

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