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SPITFIRE ARMS ALE HOUSE

29 WATER, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

SPITFIRE ARMS ALE HOUSE has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 16, 2023. The most recent inspection, on October 1, 2026, recorded 1 infraction.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on September 4, 2026. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORE IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.

  • 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 14, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 2 times across 2 separate inspections, most recently on January 25, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on September 16, 2025. For example: 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 6 times across 6 separate inspections, most recently on October 1, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

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.

10 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Keep bar glasswasher daily written records for temperature, sanitizer & chemicals. Also keep temperature logs.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Store Polymer cutting boards vertical and separated. Provide long handled utensils so handles fully outside food containers to minimize hand contact with food. Correct leaking drain pipe in basement. Clean up upstairs storage room and clean up old droppings, refill paper towel dispenser before next use of space, and clean staff washroom. Keep bar glasswasher daily written records. Do not block sink at bar. It must be accessible for handwashing at all times.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <=4C in all areas in front. Operator to manage issue so foods not temperature abused & manage food safety.
  3. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Store Polymer cutting boards vertical and separated. Provide long handled utensils so handles fully outside food containers to minimize hand contact with food. Correct leaking drain pipe in basement. Never store food under piping. One food product to assess / discard. Clean up upstairs storage room and clean up old droppings, refill paper towel dispenser before next use of space, and clean staff washroom. Adjust sanitizer concentration of bar glasswasher and monitor / keep written records daily.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <=4C in foods. Foods were relocated to other fridges or put in ice to manage issue until fixed. Repair or replace unit immediately. Operator to manage food safety.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORE IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Do not store above load limit in prep. table. Store raw foods separate and below Ready To Eat Foods.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
      • Operator must renew food permit immediately and have valid permit posted in a conspicuous location for public viewing.
  6. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide covered verminproof bin / dumpster.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Dedicate one counter work station to handling of raw foods only.
  7. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Remove for disposal full dumpster.Provide covered verminproof bin / dumpster. Veminproof recycling shed. Repair / replace two heavily rusted green racks in walk-in cooler.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Dry ingredient bags must be store>=6in. / 15 cm. off the floor. Dedicate one counter work station to handling of raw foods only.
    • 37(1) - FAILURE TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM.
      • Keep daily dishwasher records for temperature, sanitizer, & chemical supplies.
  8. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean racks and surfaces in both walk-in coolers. Replenish sanitizer supply to upstairs dishwasher and bar glasswasher (corrected during inspection). Correct function of upstairs soap dispenser male washroom (corrected). Remove for disposal full dumpster and provide cover to keep birds and other pests out. Veminproof recycling shed. Repair / replace two heavily rusted green racks in walk-in cooler. Clean / sanitize staff washroom daily.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Label and date prepared foods in walk-in cooler. Keep food off floor in walk-in cooler. Provide small cleanable platform in corners. Clean exterior of sauce containers. Move dry ingredient bags upstairs to proper storage >6in./15cm off of the floor. Cease use of common use hand towels. Dedicate one counter work station to handling of raw foods only.
    • 37(1) - FAILURE TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM.
      • Keep written temperature logs for all refrigeration at least twice daily including corrective actions. Keep daily dishwasher records for temperature, sanitizer, & chemical supplies.
  9. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Keep written daily records for temperature and sanitizer concentrations for glasswasher. Repair / replace and seal exposed insulation on duct work of exhaust hood. Sideboards must be improved for sanitary condition (repaired / replaced). Provide covered dumpster.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Provide beardnets and ensure used.
  10. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Replenish sanitizer to upstairs bar glasswasher & replace expired test strips. Keep written daily records for temperature and sanitizer concentrations for glasswashers. Provide full labelling on chemical spray bottles including directions for use. Repair / replace and seal exposed insulation on duct work of exhaust hood. Sideboards must be improved for sanitary condition. Provide covered dumpster.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • All food must be stored >= 6in /15cm. off the floor. 1 dented can removed for credit / discard. Prepared foods must be labelled and dated to ensure FIFO. Clean / sanitize top section of ice machine. Provide beardnets and ensure used.

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