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WALKERS RESTAURANT

88 GERRISH, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

WALKERS RESTAURANT has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since August 18, 2025. The most recent inspection, on October 1, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Chemicals and toxic substances.

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.

  • 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, 2025. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 2 times across 2 separate inspections, most recently on August 26, 2025. For example: 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL & MICROBIOLOGICAL CONTAMINATION.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on October 1, 2026. For example: 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 6 times across 5 separate inspections, most recently on October 1, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

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.

6 inspections

  1. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Remove bait station from food establishment(corrected during inspection). Clean up garbage area outside immediately & remove debris. Store all garbage in closed & verminproof bins (remove 2 bins). Finish construction of staff washroom in basement so walls sanded and painted. Provide rack / platform in walk-in freezer so all food stored off of the floor.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing (Corrected During Inspection).
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean up garbage area outside immediately. Store refuse in bins. Clean & sanitize floors in basement after clean up of puddles. Finish construction of staff washroom in basement so walls sanded and painted. Provide rack / platform in walk-in freezer so all food stored off of the floor. Remove bait station from any food packaging areas or any part of food establishment. Monitor using physical or mechanical traps only.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 29(2)(a) INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean wall in basement & eliminate source of grease substance observed. Correct small drip on wastewater pipe in basement.
    • 33(1) - OPERATOR FAILING TO CONTROL TMEPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy & keep refrigerated sauce stored > 4C / 40F in two door commercial fridge. Sauce > 4hours > 4C / 40F voluntarily discarded. Dairy recently placed relocated to other working refrigeration. Cease use of fridge until repaired or replaced.
  5. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap and paper toweling dispensers within reach of the user in staff washroom.
    • 33(1) - OPERATOR FAILING TO CONTROL TMEPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two door commercial fridge not holding <=4C / 40F in foods. Operator properly managing issue until corrected.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL & MICROBIOLOGICAL CONTAMINATION.
      • All packaging must be stored off of the floor >= 6in. / 15cm.
  6. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap and paper toweling dispensers within reach of the user in staff washroom. Cease use of common use hand towels. For handwashing remove disposable gloves then wash hands (& put on new gloves).
    • 33(1) - OPERATOR FAILING TO CONTROL TMEPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two door commercial fridge not holding <=4C / 40F in foods. Recently placed potentially hazardous foods were relocated during inspection. Post sign "do not use". Have unit adjusted / serviced and holding <=4C / 40F before reuse.
    • 90 - FAILING TO HAVE APPROPRIATE MAINTENANCE, CLEANING, & SANITATION PROGRAM TO CONTROL PHYSICAL, CHEMICAL & MICROBIOLOGICAL CONTAMINATION.
      • Dry ingredient bags once opened must go into tightly covered containers. All food & packaging must be stored off of the floor >= 6in. / 15cm,

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