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TRUE NORTH DINER

1658 BEDFORD, BEDFORD · Food Establishment

Official record from Nova Scotia →

Inspection summary

TRUE NORTH DINER has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 2, 2025. The most recent inspection, on September 25, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 7 times across 4 separate inspections, most recently on September 11, 2026. For example: 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;

  • 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 4 times across 3 separate inspections, most recently on September 11, 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following: that the design and layout allow for the movement of food and personnel in a way that prevents 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 once on September 11, 2026. 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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 2, 2025. For example: 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;

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

    0 infractions

  2. Inspection

    4 infractions

    • 19(1)(d) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  that the design and layout allow for the movement of food and personnel in a way that prevents contamination;
      • Clean air vents to remove accumulated dust and debris.
    • 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.
      • The pie refrigeration unit must be serviced as necessary. Potentially hazardous foods must be stored at a refrigeration temperatures of 4°C (40°F) or lower.
    • 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;
      • 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. b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers). The ice cream freezer requires cleaning and sanitizing due to the accumulation of ice cream debris.
    • 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;
      • Clean and sanitize all affected surfaces and ensure clean equipment is protected from contamination.
  3. Inspection

    2 infractions

    • 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;
      • Clean and sanitize all areas affected by mice. Mice droppings were found on top of the shelf under the dishwasher section.
    • 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;
      • Clean and sanitize all areas of mice. Mice droppings were found on the floor in the staff washroom.
  4. Inspection

    0 infractions

  5. Inspection

    4 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.
      • Pest control must conduct a full inspection of the facility to identify and seal all access points where mice may be entering.
    • 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;
      • A mechanical dishwasher using a chlorine sanitizer is required to meet the following perameters:100ppm. Dishwasher requires maintenance to ensure proper chemical sanitizing. Manual sanitizing of dishware is required until the dishwasher fixed.
    • 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;
      • All shelving areas at the front and back of the kitchen that were noted to have mouse droppings must also be cleaned and sanitized to prevent contamination.
    • 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;
      • All areas affected by rodent activity must be thoroughly cleaned and sanitized. Equipment in the back corner with mouse droppings has been washed and sanitized during the inspection.
  6. Inspection

    0 infractions

  7. Inspection

    1 infraction

    • 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;
      • Ice cream scoops must be stored in a dipping well or hot holding well. Ice cream scoops should not be stored in a container with sitting water for long periods of time.
  8. Inspection

    5 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Repair hole in the ceiling in the back preparation area next to light units.
    • 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 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. Clean ceiling in the back preparation area.
    • 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;
      • Ice cream scoops must be stored in a dipping well or hot holding well. Ice cream scoops should not be stored in a container with sitting water for long periods of time.
    • 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;
      • Clean and sanitize all areas impacted by mice, including food-grade containers stored with utensils, meat slicer equipment, the preparation table in front of the grill, rolling pins, baking sheets, pizza pans, and the surface on top of the oven.
    • 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;
      • Clean and sanitize all areas affected by mice, including the floor surfaces in the kitchen, dish pit area, and dry storage area. Shelving units in both the front of the house and the back of the preparation area also require cleaning.

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