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THE BICYCLE THIEF

1475 LOWER WATER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

THE BICYCLE THIEF has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 10, 2024. The most recent inspection, on April 22, 2026, found no infractions.

3 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: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 9 times across 6 separate inspections, most recently on March 24, 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;

  • 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 7 times across 4 separate inspections, most recently on April 16, 2026. For example: 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;

  • 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 7 times across 3 separate inspections, most recently on February 11, 2025. For example: 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;

  • 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 on June 10, 2024. 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.

  • 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 2 times across 2 separate inspections, most recently on June 21, 2024. For example: 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and

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

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Clean and sanitize interior surfaces of large ice machine.
  3. Inspection

    5 infractions

    • 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;
      • Access to hand sink on cookline is obstructed by shelving unit. Remove shelving unit to allow access to hand sink.
    • 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 or soap at hand sink on cook line. Stock hand sink with single-use paper towel and liquid hand soap.
    • 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;
      • Sensor at soap dispenser at hand sink next to dishwashing area is not working. Repair sensor or equip sink with pump-style hand soap.
    • 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.
      • Repair leak at hand sink on cook line.
    • 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;
      • Clean and sanitize interior surfaces of large ice machine.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 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;
      • New hand sink on cookline must be equipped with paper towel and liquid hand soap dispensers.
  6. Inspection

    1 infraction

    • 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;
      • New hand sink on cookline must be equipped with paper towel and liquid hand soap dispensers.
  7. Inspection

    4 infractions

    • 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;
      • Hand sink has been temporarily removed from cook line. Hand sink must be replaced. Until hand sink is replaced. utilize the two hand sinks next to cook line.
    • 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;
      • Mold build-up observed on the interior surfaces of the large ice machine. Discard ice and clean/sanitize according to the manufacturers instructions.
    • 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.
      • Chemical spray bottle observed with no label. Chemicals removed from original containers must be clearly labelled to identify the contents. Chemical spray bottle was labelled 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.
      • Observed in-use utensils stored in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration temperatures, or wiped with a sanitizer solution and then clean and sanitized every 2 hours.
  8. Inspection

    0 infractions

  9. Inspection

    3 infractions

    • 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Raw egg whites are being used in the bar for use in cocktails. If raw egg whites are being used for cocktails then the public must be notified of the increased health risk on the menu or use pasteurized egg whites.
    • 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;
      • Paper towel dispensers/holders required at the line hand wash station; paper towel dispenser/holder and liquid hand soap required at the bike shop bar and main hand wash sinks.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Beef tartare observed list on the menu. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
  10. Inspection

    12 infractions

    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Beef tartare observed list on the menu. In accordance with Section 3.1.3 of the Nova Scotia Food Services and Food Retail Code, your Quality Assurance (Management) system must: i. identify critical control points in the production and processing of menu items with potentially hazardous ingredients (including raw ingredients) that have the potential to contaminate food; ii. include critical limits for each critical control point; iii. identify procedures to regularly monitor critical control points on the critical limits; iv. include corrective actions and procedures to follow when deviations from critical limits occur; and v. record all exceptions to the procedures/specifications that impact food safety.
    • 47(2)(a) An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Raw egg whites are being used in the bar for use in cocktails. If raw egg whites are being used for cocktails then the public must be notified of the increased health risk on the menu or use pasteurized egg whites.
    • 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;
      • Hand wash sink nearest to the dish washing area was observed to be blocked by a dish rack. Hand wash sinks must be accessible at all times to facilitate proper/frequent hand washing. Dish rack moved at time of inspection.
    • 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;
      • Paper towel dispensers/holders required at the line hand wash station; paper towel dispenser/holder and liquid hand soap required at the bike shop bar and main hand wash sinks.
    • 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.
      • Excessive gashes/staining observed on the cutting board at the small hot appetizer prep cooler. Replace cutting board.
    • 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.
      • Internal temperatures of potentially hazardous food in the hot appetizer prep cooler measured between 13.6-16.5 degrees Celsius. Ambient air temperature of the cooler measured 13.8 degrees Celsius. Refrigeration temperature logs were not completed. All potentially hazardous food was discarded at time of inspection. Discontinue use of the cooler until temperatures are maintained at 4 degrees Celsius 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.
      • Several chemical spray bottles observed with no labels. Chemicals removed from original containers must be clearly labelled to identify the contents. Chemical spray bottles labelled at time of inspection.
    • 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.
      • Spray bottle of quat sanitizer measured too strong. Sanitizer was diluted to 200ppm at time of inspection. Reviewed manufacturer instructions for use on food contact surfaces.
    • 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.
      • Internal temperature of cooked chowder in the small hot appetizer prep cooler measured 37.7 degrees Celsius. Ambient air temperature of the cooler measured below 4 degrees Celsius. Chowder was discarded at time of inspection. Potentially hazardous food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less. Cool potentially hazardous foods in small portions, shallow pans, in a blast chiller, in a ice bath, or using an ice wand.
    • 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.
      • Discontinue storing in-use food utensils in room temperature water. Acceptable methods of in-use utensil storage include a dipper well, a hot holding well, under refrigeration, or wiped with a sanitizer solution between uses and then cleaned and sanitized every 2 hours.
    • 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 directly in the beverage ice in the bike shop bar. Store ice scoops in a sanitary manner so that the handle does not come in contact with the ice (e.g. in a clean container).
    • 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.
      • Prosciutto observed unpackaged sitting on the shelf in the walk-in freezer. Package prosciutto to protect from contamination in storage.

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