Skip to content
Loading map…

SWISS CHALET/HARVEY'S 1189

100 MAIN, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

SWISS CHALET/HARVEY'S 1189 has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 9, 2024. The most recent inspection, on May 8, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 6 times across 2 separate inspections, most recently on May 24, 2024. For example: 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;

  • 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 4 times on May 9, 2024. For example: 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.

  • 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 3 times across 2 separate inspections, most recently on January 20, 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;

  • 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 3 times across 2 separate inspections, most recently on May 24, 2024. 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;

  • 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 May 9, 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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 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;
      • Clean and sanitize the dining room areas identified as contaminated by pest droppings.
    • 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: -Cleaning schedule for the FOH and Dining area.
  3. Inspection

    0 infractions

  4. Inspection

    4 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;
      • Excessive staining from exhaust/grease laden vapours, dust build-up and water damaged ceiling tiles observed throughout the main kitchen areas. Replace excessive stained/soiled and water damaged ceiling tiles so that they are smooth, non-porous, and easily cleanable.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Black hose observed at the fry prep station. Proof that this is a potable water hose must be provided to the Public Health Officer or the hose must be replaced with an appropriate potable water hose.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Cold water handle at one of the faucets at the three-compartment sink in the dish washing area observed missing. Repair the cold water handle at the three-compartment sink faucet.
    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Remove unused/broken equipment stored in the basement; this can provide harbourage for rodents.
  5. Inspection

    18 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;
      • Excessive staining from exhaust/grease laden vapours, dust build-up and water damaged ceiling tiles observed throughout the main kitchen areas. Replace excessive stained/soiled and water damaged ceiling tiles so that they are smooth, non-porous, and easily cleanable.
    • 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;
      • Cardboard observed lining some of the shelving units in the walk-in cooler in the basement. Cardboard is not an easily cleanable material; remove cardboard from lining the shelves in the walk-in cooler.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Holes observed in the following places where evidence of rodent activity was observed must be sealed properly to prevent entry and movement of rodents: Between the wall and bottom step in the basement, in the corner at the floor/wall junction by the basement walk, in cooler at the bottom of the stairs-around the pipes in the storage area by the staff washrooms, at the floor/wall junction at the bottom left of the women's staff washroom door, by the radiator in the women's staff washroom, by the baseboard in the corner across from the cubbies in the men's staff washroom, on the left side of the chemical fill station platform, and in the corner at the floor/wall junction across from the three-compartment sink.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Black hose observed at the fry prep station. Proof that this is a potable water hose must be provided to the Public Health Officer or the hose must be replaced with an appropriate potable water hose.
    • 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;
      • No paper towel dispenser available at the hand wash sink in the bar. Paper towel dispensers are required for storage of paper towel to protect it from contamination/handling. Obtain a paper towel dispenser for the bar hand wash sink.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Leak observed at the hot water handle of the Harvey's front hand wash sink. Repair leak at the hot water handle.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Replace burnt out light bulb in the chicken walk-in cooler. Adequate lightening is required to facilitate proper cleaning.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser at the hand wash sinks in the men's staff washroom observed empty. Stock paper towel in the dispenser to protect from contamination and the facilitate proper hand washing practices.
    • 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 scissors used for opening bags of food ingredients with food safety scissors that can be taken apart to allow for proper cleaning and sanitizing.
    • 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;
      • Grease/debris build-up observed on the ventilation above all of the cooking equipment in Swiss Chalet. Clean ventilation to remove grease/debris build-up.
    • 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;
      • Sticker residue from date stickers observed on some containers in the upstairs walk-in cooler. Containers must be thoroughly cleaned and sanitized to remove sticker residue after each use.
    • 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;
      • Rodent droppings and dead mouse observed in the following areas, which must be cleaned and sanitized: on the floor by the chemical storage shelf across from the ice machine in the basement, on the floor under the equipment storage area by the staff washrooms, on the floor in the bathroom stalls in the women's staff washroom, at the floor/wall junctions in the dry storage room in the basement, dead mouse on the floor next to the Dart Solo boxes on the blue racks in the basement dry storage area, on top of the low-temperature dish washer, on the shelf where the paper bags are stored across from the hand wash sink near the server station, on the floor under the vegetable prep table, on the bottom shelf below the vegetable prep table where the cutting boards are stored (bottom shelf and cutting boards were cleaned and sanitized at time of inspection), on the bottom shelf under the prep table in the fry prep area, on the bread storage shelves under the hot holding units in Harvey's (cleaned and sanitized at time of inspection), on the floor /window sill behind the Harvey's serve line, on top of cans of black olives in the storage cabinet in Harvey's, on the floor in the bar area, and in the staff metal storage lockers.
    • 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.
      • Potentially hazardous food was observed stored in the front cold holding unit in Harvey's, but the unit was not turned on. The front cold holding unit was turned on at time of inspection and the potentially hazardous food was returned to the walk-in cooler. The front cold holding unit must be turned on and measure an ambient air temperature of 4 degrees Celsius or below before stocking with potentially hazardous food.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • No cover was on top of the soft-serve ice cream machine to protect the ice cream from contamination. Cover was installed at time of inspection.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Residue build-up observed on the large ice scoop stored at the ice machine. Operator indicated that it was being cleaned/sanitized weekly. Clean and sanitize ice scoop daily to ensure it is maintained in sanitary condition.
    • 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.
      • Evidence of refrigeration temperature log forgery observed in Harvey's; temperature records for the front cold holding unit were observed completed during a time when the Public Health Officer observed the front cold holding unit to be not turned on. Refrigeration temperature logs must be completed by accurately checking the ambient air temperature and recording the temperature at the time that it was observed.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • Ice in the bar well that is used for beverages observed contaminated by a brown liquid. Container of individual butter packets was also observed stored directly in the ice. Ice was discarded at time of inspection. Ice used for beverages must not be used for storage of other items.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Evidence of rodent chewing observed on a package of paper bags and several sleeves of gravy/Swiss Chalet sauce cups, which were discarded at time of inspection. Store in food packaging materials in covered containers to protect from rodents.

Nearby inspected facilities

Own this business? Add a badge to your website