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SMOKEYS RESTAURANT

81 WRIGHT, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

SMOKEYS RESTAURANT has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 12, 2024. The most recent inspection, on March 18, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 8 times across 3 separate inspections, most recently on March 4, 2026. 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 4 times across 4 separate inspections, most recently on March 4, 2026. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 4 times across 4 separate inspections, most recently on February 12, 2025. For example: 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;

  • 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 4, 2026. 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 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 March 4, 2026. For example: 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.

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

    6 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Resurface and paint the chest freezer door covered in rust with materials that are smooth, impervious to moisture, and easy to clean. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
    • 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;
      • Provide soap in dispenser at the kitchen handwashing sink. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
    • 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.
      • Dishwasher in disrepair. Repair / replace dishwasher. Have dishwasher serviced to ensure it is able to dispensed chemical agents through feed lines. Also replenish dishwasher with soap and sanitizer agents. Instructed operator and staff to perform manual dishwashing procedures until the dishwasher has been serviced, supplied with new chemical agents, and sanitizing according to manufacturer's instructions. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
    • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
      • Prep cooler (Quest brand) located across from cookline requires maintenance to ensure it is able to maintain 4C (40F) or below. Remove the ice build-up. Have cooler serviced by a refrigeration technician. Do not store PHFs in this cooler until the cooler has been fixed and able to maintain 4C (40F) or below.
    • 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.
      • Inadequate manual dishwashing procedure observed during inspection and employee unaware of how to manually sanitize dishware in a two compartment sink. Dish Washing Procedure in a 2-compartment sink: 1. Wash dishes in compartment #1. Rinse dishes in compartment #1 under hot running water. Place dishes in compartment #2 for sanitizing. OR 2. Wash dishes in compartment #1. Rinse dishes in compartment #2, by dipping in clean hot water or rinsing under hot running water. Thoroughly clean either compartment and proceed to sanitize all dishes in the clean compartment. Dish Sanitizing Procedure in a 2-compartment sink: 1. Immerse dishes for at least 2 minutes in hot water with a temperature of at least 77°C (171°F) OR 2. Immerse dishes for at least 2 minutes in a chemical sanitizing solution, with water temperature of not less than 45°C (113°F). Sanitizing solution: 100 to 200 mg/L chlorine (mix 1 tsp unscented household bleach 5/25% per 1 litter of water).
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for refrigeration equipment.
  3. Inspection

    1 infraction

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Ensure to resurface and properly seal wall holes (above hot water heater, under two basin sink, and under electrical panel)with materials that are smooth, non-porous, and easy to clean. This will help to limit the movement of rodents and prevent rodent access.
  4. Inspection

    1 infraction

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Ensure to resurface and properly seal wall holes (above hot water heater, under two basin sink, and under electrical panel)with materials that are smooth, non-porous, and easy to clean. This will help to limit the movement of rodents and prevent rodent access.
  5. 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Sanitizer concentration in low temperature dishwasher measured at 0PPM during inspection. There is no sanitizer solution being dispensed through feed line. Sodium hypochlorite sanitizer bottle empty. Dishwasher requires maintenance. Replace empty sanitizer bottle with a new one and ensure adequate amount of sanitizer is being dispensed.
    • 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 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code. Develop a written cleaning schedule for the facility and equipment.
    • 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 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.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. Cleaning and sanitizing required for ham container in sandwich prep cooler, salt and pepper shakers with grease/debris on dining tables, bottom cupboards covered in grease next to deep fryers along with all utensils, oven trays, pots and other dishware covered in grease and stored in this area. Remove all cardboard and paper towel in the area absorbing grease; this is not permitted in food establishments. Also clean floors in dishwashing area. All areas affected by rodent droppings must be cleaned and sanitized.
    • 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;
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Observed rodent droppings in the storage/shelving area under hot holding equipment, under dishwasher, on dirty oil trays housing oil buckets, under the dish/plates storage counter with microwave, on the trays with overflow cups and on cups, in hallway leading to public washrooms. Obtain the services of a certified pest control company/operator immediately and provide pest control report.
  6. Inspection

    11 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Observed wall area between potato slicer and two-compartment sink in disrepair. Fix / replace wall with materials that are smooth, non-porous, and easy to clean.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Handwashing sink is in disrepair (sink frame is detached from counter and faucet has a drip). Secure sink to counter and properly seal along sink frame with caulking/sealant. Fix or replace tap.
    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • In accordance with Section 4.5.1 of the NS Food Retail and Food Services Code, you must: remove waste, refuse and recyclable materials from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents. a. Follow requirements for the separation of various solid waste streams as outlined by municipal regulations and bylaws. d. Store and dispose of degraded oils from deep fat fryers or other similar equipment an acceptable manner. Observed three open buckets full of used oil stored in the kitchen. This practice attracts pests. Remove used oil from the food premises and clean area. Handle and store used oil in designated oil drums outside.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must immediately remove knives from in between the counter surfaces. Observed knives stored in between counter surfaces by the sandwich prep cooler, as well as utensils with handle down in food in containers stored in cooler located in rear room. Remove knives and utensils buried in food. Equipment and utensils must be handled and stored in sanitary manner to protect food from contamination. Discussed magnetic knife holders are an option.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. In accordance with Section 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only. Observed bulk foods stored on the floor under shelving unit across from dishwashing area, e.g., bag and containers with flour and other dry goods. Store bulk products 6 inches off the floor and 2 inches away from walls to prevent pest access.
    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Sanitizer concentration in low temperature dishwasher measured at 0PPM during inspection. There is no sanitizer solution being dispensed through feed line. Sodium hypochlorite sanitizer bottle empty. Dishwasher requires maintenance. Replace empty sanitizer bottle with a new one and ensure adequate amount of sanitizer is being dispensed.
    • 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 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. 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. Cleaning and sanitizing required for ham container in sandwich prep cooler, salt and pepper shakers with grease/debris on dining tables, bottom cupboards covered in grease next to deep fryers along with all utensils, oven trays, pots and other dishware covered in grease and stored in this area. Remove all cardboard and paper towel in the area absorbing grease; this is not permitted in food establishments. Also clean floors in dishwashing area. All areas affected by rodent droppings must be cleaned and sanitized.
    • 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;
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Observed rodent droppings in the storage/shelving area under hot holding equipment, under dishwasher, on dirty oil trays housing oil buckets, under the dish/plates storage counter with microwave, on the trays with overflow cups and on cups, in hallway leading to public washrooms. Obtain the services of a certified pest control company/operator immediately and provide pest control report.
    • 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.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. Bleach water sanitizer solution in pail measured at 0PPM and solution is mixed with soap/detergent. Mix 1/2 - 1 tsp of unscented household bleach (5.25%) per 1 liter of water. Apply to clean surface and allow to air dry. Sanitizing solution to be made every 2-4 hours as required. Properly label pail used for sanitizing solution to identify its contents. Obtain chlorine test strips to measure sanitizer concentration.
    • 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.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less In accordance with Section 3.3.4 of the Nova Scotia Food Services and Food Retail Code, you must cook all food to the appropriate internal temperature. Observed raw eggs seating on the counter at room temperature during inspection. Ensure to store eggs under refrigeration temperatures of 4.C (40F). Sandwich prep cooler with temperatures between 10-12C. Internal temp of bacon measured <4C. Cooler temperature adjusted on site. Monitor cooler to ensure this is maintaining 4C (40F) or below.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs/records. Records must be kept on site for 90 days.
  7. Inspection

    1 infraction

    • 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;
      • Ensure adequate monitoring of pests and cleaning activities are in place.
  8. Inspection

    1 infraction

    • 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;
      • Ensure adequate monitoring of pests and cleaning activities are in place.

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