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Side Hustle Snack Bar

21 PORTLAND, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Side Hustle Snack Bar has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 17, 2024. The most recent inspection, on January 22, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 3 times on December 17, 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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    3 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.
      • Replace the deeply grooved cuttings boards to avoid the harbourage of microorganisms.
    • 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 low temperature dishwasher measured 0 ppm concentration of chlorine sanitizer during the time of inspection. Repair the dishwasher to achieve the required concentration of chlorine (100 ppm). Use the 3-compartment sink to sanitize the dishes until it is repaired.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Disinfectant must not be used in food contact surfaces. Facility must use sanitizer at adequate concentrations on food contact surfaces. Chlorine sanitizer - 100 ppm, Quaternary Ammonium - 200 ppm).

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