The Hungry Beagle

5191 HIGHWAY 7, PORTERS LAKE · Food Establishment

3 inspections

1. InspectionJul 3, 2025

   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;
     • Rodent droppings observed on the shelving areas of the bar and floor of bottom cabinets. Ensure hard to reach and all areas affected by rodent droppings are properly cleaned and sanitized. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
2. InspectionJun 20, 2025

   8 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.
     • Resurface and seal the wall gaps and holes in the following areas to prevent pest access and harbourage: bottom of wall behind the rolling tray carts in the kitchen, by steam table, under stainless steel table next to oven and inside the bottom storage cabinets under the handwashing sink in both public washrooms. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.
   • 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;
     • Handwashing sink was observed to be blocked and without paper towel and dispenser. Do not block the hand hygiene sink. Ensure the handwashing sink is readily available and accessible at all hours of operation for food handler's use. Supply the handwashing station with paper towel in dispenser. Sink was unblocked and a roll of paper towel provide on site. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
   • 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 / replace the Silver King refrigeration line (in disrepair).In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • Inadequate cleaning and sanitation program. Develop a detailed written cleaning schedule for the facility, all equipment and facilities, (daily, weekly, monthly). Cleaning schedule must be implemented to keep up with sanitation and maintenance. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 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;
     • Ensure all and hard to reach areas affected by rodent droppings are properly cleaned and sanitized. Floors and non food contact surfaces must be cleaned/disinfected. Rodent droppings were observed throughout the food premises in the following areas: directly on glassware in the bar counter, on the bar counter, in the bar storage areas with glassware, on the coffee table around cutlery and other utensils, in oven trays in the rolling tray cart, inside food containers, on food prep areas, on bottom shelf of steam table, on top of grease trap, on the shelving area next to oven, on the wall to floor junctures of the kitchen, washroom, and dining, on the second shelf of diaper change table located in the public washroom, etc. 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
   • 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;
     • Repair / replace the flooring sections in disrepair in the kitchen in the following areas: across from the two basin sink, next to the prep cooler across from the cookline, and by the Pepsi cooler where there's a missing floor tile. 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.
     • Comply issues identified by certified pest control company/operator's and follow all recommendations.
   • 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;
     • Seal / paint bare wood in bar storage areas with materials that are smooth, impervious to moisture, and easy to clean. Bare wood is not acceptable. 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.
3. InspectionJun 19, 2025

   15 infractions

   • 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;
     • Thorough and deep cleaning of the food premises is required with particular attention to back of house and front service areas. Kitchen needs to be cleaned more regularly. There's significant food waste, debris, and grease build-up under the cookline, on cookline equipment, walls around cookline, dripping grease from ceiling/walls in the middle of kitchen. Ice maker with mold growth. Handwashing sink requires cleaning. 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.In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
   • 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;
     • Increase certified pest control to bi-weekly service. Provide written documentation of updated service agreement or verification of increased service to your local Public Health Inspector. Have pest control in immediately to assess and treat interior and exterior of facility. In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects.d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.
   • 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.
     • Keep prep cooler topper closed when not in use to keep foods under refrigeration temps. Portioned potatoes seating in a bucket with water since morning were disposed of on site. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
   • 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;
     • Repair / replace the flooring sections in disrepair in the kitchen in the following areas: across from the two basin sink, next to the prep cooler across from the cookline, and by the Pepsi cooler where there's a missing floor tile. 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)(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;
     • Seal / paint bare wood in bar storage areas with materials that are smooth, impervious to moisture, and easy to clean. Bare wood is not acceptable. 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.
   • 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.
     • Resurface and seal the wall gaps and holes in the following areas to prevent pest access and harbourage: bottom of wall behind the rolling tray carts in the kitchen, by steam table, and inside the bottom storage cabinets under the handwashing sink in both public washrooms. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair.
   • 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.
     • Install baseboards or coving by the Pepsi cooler located upon entry to kitchen. Wall to floor joints must be coved for ease of cleaning. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints.
   • 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.
     • Pest proof exterior of building. Seal points of entry in back of the building by the waste storage/holding areas to prevent pest access to the food premises. 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(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;
     • Handwashing sink was observed to be blocked and without paper towel and dispenser. Do not block the hand hygiene sink. Ensure the handwashing sink is readily available and accessible at all hours of operation for food handler's use. Supply the handwashing station with paper towel in dispenser. Sink was unblocked and a roll of paper towel provide on site. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area.
   • 20 (1) Where a medical officer reasonably believes that(a) a health hazard exists or may exist; and(b) an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard, the medical officer may make any order that the medical officer considers necessary to prevent, remedy, mitigate or otherwise deal with the health hazard.(2) A medical officer may make an order orally if a delay is likely to increase substantially the hazard to the public health.(3) Where an order is made orally pursuant to subsection (2), the contents and reasons for the order shall be put into writing and served on each person to whom the order was directed within seventy-two hours after the making of the oral order, but a failure to comply with this subsection does not invalidate the order.(4) A public health inspector has the same power as a medical officer to make an order under subsections (1) to (3) if the public health inspector reasonably believes that(a) a health hazard exists or may exist and an order is necessary to prevent, remedy, mitigate or otherwise deal with the health hazard; and(b) in the time necessary for a medical officer to make an order, a health hazard could arise that presents or may present a serious and imminent threat to the public health or an existing health hazard could worsen and pose a serious and imminent threat to the public health.(5) Any action taken pursuant to subsection (4) must be the minimum action that the public health inspector reasonably believes necessary to deal with the health hazard and protect the public health.(6) A public health inspector who takes action under subsection (4) must notify a medical officer about the action taken as soon as practicable.
     • Facility closed due to health hazard.
   • 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.
     • Ensure to clean the overhead canopy of all the grease along the hood frame and surrounding areas. Include equipment in cleaning schedule. In accordance with Section 4.1.8 of the NS Food Retail and Food Services Code, you must ensure a maintenance schedule is present for the exhaust hood ventilation system.
   • 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 / replace the Silver King refrigeration line (in disrepair).In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
   • 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.
     • Reusable equipment and utensils must be stored in sanitary manner to protect food from contamination; not on the floor. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: supply adequate shelving in order that all materials may be stored off the floor; ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable.
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • Inadequate cleaning and sanitation program. Develop a detailed written cleaning schedule for the facility, all equipment and facilities, (daily, weekly, monthly). Cleaning schedule must be implemented to keep up with sanitation and maintenance. In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product. b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify: i. areas, items of equipment, and utensils to be cleaned; ii. the designated food handler(s) responsible for the cleaning and sanitizing; iii. the chemicals and/or cleaning products (including concentrations) and process to be used; iv. the procedures used; v. the frequency of cleaning and sanitizing; and vi. inspection and monitoring records. c. Documents that the sanitation program is monitored and its effectiveness verified. d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
   • 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;
     • Ensure all and hard to reach areas affected by rodent droppings are properly cleaned and sanitized. Floors and non food contact surfaces must be cleaned/disinfected. Rodent droppings were observed throughout the food premises in the following areas: directly on glassware in the bar counter, on the bar counter, in the bar storage areas with glassware, on the coffee table around cutlery and other utensils, in oven trays in the rolling tray cart, inside food containers, on food prep areas, on bottom shelf of steam table, on top of grease trap, on the shelving area next to oven, on the wall to floor junctures of the kitchen, washroom, and dining, on the second shelf of diaper change table located in the public washroom, etc. 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. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.