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Sydelles Fish and Chips Co.

225 COBEQUID, LOWER SACKVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

Sydelles Fish and Chips Co. has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 19, 2023. The most recent inspection, on July 22, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 separate inspections, most recently on May 29, 2026. For example: 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.

  • 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 across 2 separate inspections, most recently on May 12, 2026. For example: 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 5 separate inspections, most recently on July 22, 2026. For example: 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2026. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

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

    1 infraction

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Proof of food handler's certification not available at the time of inspection. In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  2. Inspection

    2 infractions

    • 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.
      • Sanitation and storage issues noted on pest control service report dated April 28, 2026 must be addressed. Submit next pest control service report indicating issues have been addressed.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Proof of food handler's certification not available at the time of inspection. In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  3. Inspection

    3 infractions

    • 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.
      • Sanitation and storage issues noted on pest control service report dated April 28, 2026 must be addressed. Submit next pest control service report indicating issues have been addressed.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel not supplied in dispenser in public washroom. Paper towel observed placed on top of the wall dispenser. Handwashing sinks must be equipped with single use paper towels in dispensers at all times. In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: ii. are equipped with a handwash station; including a liquid soap and paper towel in dispensers.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Proof of food handler's certification not available at the time of inspection. In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
  4. Inspection

    5 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Paper towels were not supplied in dispensers at handwashing sinks in the kitchen and staff washroom. These were stocked in dispensers at the time of inspection.
    • 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.
      • Submit most recent pest control service report.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel not supplied in dispenser in public washroom. Paper towel observed placed on top of the wall dispenser. Handwashing sinks must be equipped with single use paper towels in dispensers at all times. In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public: ii. are equipped with a handwash station; including a liquid soap and paper towel in dispensers.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Proof of food handler's certification not available at the time of inspection. In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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;
      • Excessive grease buildup observed on exhaust hood. Clean the exhaust hood. 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.
  5. Inspection

    0 infractions

  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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. Clean and disinfect the floors with pest droppings.
  8. Inspection

    0 infractions

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