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TIDAL BORE FARM MARKET

7232 HIGHWAY 14, BROOKLYN · Food Establishment

Official record from Nova Scotia →

Inspection summary

TIDAL BORE FARM MARKET has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 20, 2023. The most recent inspection, on September 29, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on October 3, 2025. For example: 19(2)(a) - FAILING TO PROVIDE ADEQUATE SUPPLY OF POTABLE HOT & COLD WATER WITH ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUT WATER & CONTROL TEMPERATURE.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 10, 2026. For example: 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AND IDENTIFIED AS BEING FROM SOURCE SUBJECTION TO INSPECTION.

  • 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 once on July 29, 2024. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;

  • 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 once on October 20, 2023. For example: 19(2)(b) - FAILING TO PROVIDE ADEQAUTELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES. 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;

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on September 10, 2026. For example: 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT

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

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Replace flooring in staff washroom so smooth (but non-slip), durable, impervious, and easily washable surfaces.
  2. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Have bacteriological water sampling performed & lab results forwarded to inspector. Correct drain function on one side of two compartment sinks. Provide thermometer in two door commercial fridge (corrected) and monitor. Clean and sanitize both washrooms to start each day to maintain a sanitary condition. Replace flooring in staff washroom.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AND IDENTIFIED AS BEING FROM SOURCE SUBJECTION TO INSPECTION.
      • Meat product must be fully labelled to identify source and ensure traceability.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT
      • Immediately renew and obtain permit and post for public viewing.
  3. Inspection

    1 infraction

    • 29(1) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean staff washroom and repair hole in wall.
  4. Inspection

    3 infractions

    • 19(2)(a) - FAILING TO PROVIDE ADEQUATE SUPPLY OF POTABLE HOT & COLD WATER WITH ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUT WATER & CONTROL TEMPERATURE.
      • Provide hot water to all plumbed fixtures. hot water supply was off and reactivated by owner during inspection.
    • 29(1) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean staff washroom and repair hole in wall.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two door commercial fridge not holding<= 4C. Relocate potentially hazardous foods to other working refrigeration and have unit serviced / adjusted and holding <= 4C before reuse.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 19(2)(a) - INADEQUATE WATER SAMPLING PROTOCOL BEING FOLLOWED / RECORDS KEPT. 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;
      • Perform bacteriological water sampling of store well water supply and forward accredited laboratory results to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Have walk-in cooler cleaned. Replenish supply of liquid soap for public washroom.
  7. Inspection

    0 infractions

  8. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQAUTELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES. 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;
      • Replace paper towel dispenser in public washroom. Keep single use paper toweling inside the dispenser. Clean / sanitize staff washroom.
    • 29(2)(c) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE EFFECTIVENESS OF THE PROGRAM IS MONITORED.
      • Clean racks, floors and walls in walk-in cooler. Educate staff to keep product off of the floor.
    • 82(1) - OPERATING A FOOD ESTABLISHMENT WITHOUT A PEMRIT. No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Permit recently expired. Renew food Permit immediately.

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