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TRENDZ CAFE AND WINE BAR

15 SPECTACLE LAKE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

TRENDZ CAFE AND WINE BAR has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since August 12, 2024. The most recent inspection, on March 13, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6 times across 2 separate inspections, most recently on March 10, 2025. For example: 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.

  • 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 2 times across 2 separate inspections, most recently on August 26, 2024. 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;

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 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.
      • All prep tables in the back except one have rusty bottom shelves. Repair or replace rusty shelves so that they are smooth, non-porous, and easily cleanable.
    • 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 observe with excessive grease buildup in the line area. - Excessive grease buildup observed on the floor under deep fryers. - Grease & dirt build up observed on the ceiling in the line area. - Dirt build up observed on and around the ceiling vent above dishwashing area. Non-food contact surfaces must be cleaned at a frequency to avoid buildup of dirt, grease and debris. Clean all above noted areas.
    • 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;
      • Mold observed on the interior surfaces of the ice machine. Discard ice and clean and sanitize the ice machine according to the manufacturers instructions.
  3. Inspection

    0 infractions

  4. 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;
      • Handwashing station at the bar area did not have a holder for paper towels & liquid soap was supplied in a squeeze bottle. Handwashing station must be equipped with single-use paper towels in dispenser/holder and liquid hand soap in a dispenser or a pump dispenser bottle.
  5. 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;
      • Handwashing station at the bar area did not have a holder for paper towels & liquid soap was supplied in a squeeze bottle. Handwashing station must be equipped with single-use paper towels in dispenser/holder and liquid hand soap in a dispenser or a pump dispenser bottle.
    • 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.
      • Glasswasher not dispensing sanitizer; sanitizer concentration measured 0 ppm Iodine. It must be fixed to dispense 25 ppm Iodine to allow adequate sanitation of glassware. All glassware must be washed in the high temperature dishwasher in the kitchen until the glasswasher gets fixed.
    • 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.
      • One prep table in the back has a rusty bottom shelf. Repair or replace rusty shelf so that it is smooth, non-porous, and easily cleanable.
    • 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;
      • Dust buildup observed on and around the fan guards in the walk-in cooler. Clean dust to prevent contamination of food and food contact surfaces.

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