The Beaver's Den

6273 QUINPOOL, HALIFAX · Food Establishment

12 inspections

1. InspectionMar 20, 2026

   0 infractions

2. InspectionMar 3, 2026

   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;
     • Install missing floor tiles in the dishwashing area (under the dishwasher, entrance of the dishwashing area and across the dishwasher behind the sinks). 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
3. InspectionFeb 25, 2026

   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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. 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. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
4. InspectionFeb 24, 2026

   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;
     • Install missing floor tiles in the dishwashing area (under the dishwasher, entrance of the dishwashing area and across the dishwasher behind the sinks). 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
5. InspectionJan 7, 2026

   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;
     • Install missing floor tiles in the dishwashing area (under the dishwasher, entrance of the dishwashing area and across the dishwasher behind the sinks). 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
6. InspectionJan 5, 2026

   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;
     • Install missing floor tiles in the dishwashing area (under the dishwasher, entrance of the dishwashing area and across the dishwasher behind the sinks). Fix the Door knob of the door by the three compartment prep sinks. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
7. InspectionNov 18, 2025

   2 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;
     • Install missing floor tiles in the dishwashing area (under the dishwasher, entrance of the dishwashing area and across the dishwasher behind the sinks). Fix the Door knob of the door by the three compartment prep sinks. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
   • 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.
     • Gaps observed at front entrance doors. Install door sweeps so that there are no gaps to prevent entry by pests.
8. InspectionNov 4, 2025

   5 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;
     • Install missing floor tiles in the dishwashing area (under the dishwasher, entrance of the dishwashing area and across the dishwasher behind the sinks). Fix the Door knob of the door by the three compartment prep sinks. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip.
   • 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.
     • Gaps observed at front entrance doors. Install door sweeps so that there are no gaps to prevent entry by pests.
   • 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 observed on storage shelves outside dry storage room. Food contact surfaces affected by rodent droppings were cleaned and sanitized at the time of inspection. Rodent droppings also observed on the floor in dry storage room. Clean and sanitize areas affected by rodent droppings.
   • 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.
     • Ice scoop observed stored in ice bin in the bar area. Ice scoops must be stored outside the ice machine/bin in a separate clean container to prevent contamination of ice by the scoop handles.
   • 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: Temperatures for all cooling equipment must be monitored and recorded on a daily basis.
9. InspectionNov 4, 2025

   0 infractions

10. InspectionSep 15, 2025

    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;
      • Install missing floor tiles in the dishwashing area (under the dishwasher and across the dishwasher behind the sinks). Fix the door frame and the hole (outside) the walk in storage room is in disrepair. Fix the Door knob of the door by the three compartment prep sinks. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
11. InspectionSep 15, 2025

    5 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;
      • Install missing floor tiles in the dishwashing area (under the dishwasher and across the dishwasher behind the sinks). Fix the door frame and the hole (outside) the walk in storage room is in disrepair. Fix the Door knob of the door by the three compartment prep sinks. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 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.
      • 1. Fix the back screen door. Replace or repair the door so that there are no gaps or holes. 2. Main entrance doors must be either kept closed at all times or screen doors must be installed. There must be no gaps. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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.
      • 1. Provide a copy of pest control service contract to Public Health Inspector. 2. Provide most recent pest control service report to Public Health Inspector.
    • 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;
      • Exhaust hoods must be cleaned by a professional company on a regular basis. Provide details on- who the company is, when was the last service done and when is the next scheduled service. An up to date sticker by professional cleaning company was not observed on the Exhaust hoods.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • You must obtain a Food Establishment Permit before operating a food establishment. Stop operations until you obtain the permit.
12. InspectionSep 15, 2025

    5 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;
      • Install missing floor tiles in the dishwashing area (under the dishwasher and across the dishwasher behind the sinks). Fix the door frame and the hole (outside) the walk in storage room is in disrepair. Fix the Door knob of the door by the three compartment prep sinks. 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • You must obtain a Food Establishment Permit before operating a food establishment. Stop operations until you obtain the permit.
    • 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.
      • 1. Provide a copy of pest control service contract to Public Health Inspector. 2. Provide most recent pest control service report to Public Health Inspector.
    • 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;
      • Exhaust hoods must be cleaned by a professional company on a regular basis. Provide details on- who the company is, when was the last service done and when is the next scheduled service. An up to date sticker by professional cleaning company was not observed on the Exhaust hoods.
    • 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.
      • 1. Fix the back screen door. Replace or repair the door so that there are no gaps or holes. 2. Main entrance doors must be either kept closed at all times or screen doors must be installed. There must be no gaps. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.