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SHOOTERS SPORTS BAR

192 HIGHWAY 2, ENFIELD · Food Establishment

Official record from Nova Scotia →

Inspection summary

SHOOTERS SPORTS BAR has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 28, 2024. The most recent inspection, on November 6, 2025, found no infractions.

3 of 7 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 and Food temperature control.

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 4 times across 4 separate inspections, most recently on October 23, 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;

  • 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 October 23, 2025. 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.

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.

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 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;
      • The bar dishwasher is not providing sanitizer during the rise cycle. Verify that the dishwasher is providing the required100ppm chlorine bleach during the rise cycle before returning it to service.
    • 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.
      • The Budweiser branded refrigerator that stores condiments in the kitchen was noted at 10 degrees Celsius at the time of the inspection. It was observed to have a build up of ice on the back side of the refrigerator. Have this refrigerator serviced and ensure that it is capable of holding the refrigeration temperature of 4 Celsius or lower before storing potentially hazardous food items (re-packaged condiments, cake, coleslaw, etc.) inside.
  3. Inspection

    0 infractions

  4. Inspection

    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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. Do not use this dishwasher until it is demonstrated to provide an adequate concentration of sanitizer during the rinse cycle. Bar dishes may be washed in the kitchen mechanical dishwasher until the bar dishwasher is repaired.
  5. Inspection

    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;
      • The bar dishwasher is not providing sanitizer during the rinse cycle. Do not use this dishwasher until it is demonstrated to provide an adequate concentration of sanitizer during the rinse cycle. Bar dishes may be washed in the kitchen mechanical dishwasher until the bar dishwasher is repaired.
  6. Inspection

    0 infractions

  7. Inspection

    2 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;
      • A bottle of household chlorine bleach is attached to the sanitizer dispenser for the bar dishwasher. This is not providing adequate sanitizer during the rinse cycle. Wash the bar dishware in the kitchen dishwasher until the bar dishwasher is demonstrated to provide an adequate concentration of sanitizer during the rinse cycle.
    • 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.
      • A roughly 5 gallon bucket of gravy was observed cooling in the walk-in refrigerator. Do not cool such large volumes of gravy at once without an ice wand. You may cool this in smaller batches to insure even cooling and so no portion of the item remains in the temperature danger zone for more than 2 hours.

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