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VERNONS THUNDERBIRD DINER

2094 HAMMONDS PLAINS, HAMMONDS PLAINS · Food Establishment

Official record from Nova Scotia →

Inspection summary

VERNONS THUNDERBIRD DINER has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 18, 2025. The most recent inspection, on April 21, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 9 times across 6 separate inspections, most recently on April 14, 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;

  • 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 July 11, 2025. For example: 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.

  • 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 once on July 11, 2025. For example: 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;

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

    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;
      • Gage on high temperature dishwasher requires repairs. The gage on the high temperature dishwasher is not reaching 180F. Repair temperature gage for high temperature dishwasher. Internal temperature of dishwasher is not reaching proper temperature. Ensure high temperature dishwasher can reach 180F rinse cycle for at least 10 seconds.
  3. 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;
      • Gage on high temperature dishwasher requires repairs. The gage on the high temperature dishwasher is not reaching 180F. Repair temperature gage for high temperature dishwasher. Internal temperature of dishwasher is not reaching proper temperature. Ensure high temperature dishwasher can reach 180F rinse cycle for at least 10 seconds.
  4. 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;
      • Gage on high temperature dishwasher requires repairs. The gage on the high temperature dishwasher is not reaching 180F. Repair temperature gage for high temperature dishwasher.
  5. 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;
      • The high-temperature dishwasher requires maintenance to ensure the final rinse temperature at the manifold reaches the required level for proper sanitization. Dishware must be manually sanitized until the dishwasher is able to achieve the correct temperature.
  6. Inspection

    5 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.
      • Resurface rusty shelving units in the walk in cooler with approved materials. Approved materials are tight-fitting, easy to clean, non-absorbent and smooth.
    • 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (d) the person washes their hands as often as is necessary to prevent contamination of food;
      • Staff must wash their hands and change gloves after performing tasks that could contaminate food or surfaces. In this instance, staff did not change gloves after handling raw meat packaging and cracked eggs, posing a risk of cross-contamination.
    • 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;
      • Cleaning required of the exhaust hood above the dishwasher and stove by the three compartment sinks.
    • 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.
      • Bread crumbs used for battering fish must be discarded and replaced every two hours, or refrigerated immediately after use, to prevent bacterial growth.
    • 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.
      • In accordance with Section 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Removed a box of frozen chicken breast from room temperature to a fridge unit that could maintain 4C.
  7. Inspection

    0 infractions

  8. Inspection

    4 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.
      • Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Resurface green and white cutting boards in preparation area.
    • 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 4.2.3 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). ***clean and sanitize potatoes cutter after every use.
    • 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;
      • The high-temperature dishwasher requires maintenance to ensure it can consistently maintain 180°F for at least 10 seconds. The dishwasher gauge is also in need of repairs. Please manually sanitize dishware until the dishwasher is repaired
    • 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.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. Cooked onions and gravy had to be reheated to 75C during inspection to be placed back into the hot holding unit.

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