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WATERFRONT WAREHOUSE

1549 LOWER WATER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

WATERFRONT WAREHOUSE has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 11, 2024. The most recent inspection, on September 16, 2026, recorded 13 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 13 times across 4 separate inspections, most recently on September 16, 2026. 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.

  • 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 6 times across 4 separate inspections, most recently on September 16, 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.

  • 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 5 times across 3 separate inspections, most recently on September 16, 2026. For example: 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.

  • 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 3 times across 2 separate inspections, most recently on September 16, 2026. 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;

  • 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 3 times on September 16, 2026. For example: 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.

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

    13 infractions

    • 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;
      • Repair or replace rusty storage shelves in the kitchen.
    • 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.
      • Keep side receiving door closed when not in active use for receiving orders or transporting food to the walk-in cooler/freezer. Keep the garage door next to the market food preparation station closed or install a fitted pest proof screen.
    • 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.
      • Repair the following gaps/holes to prevent the entry of pests: at the bottom left of the side receiving door, around the mop sink, in the ceiling above the mop sink, in the wall between the chemical storage shelf and the staff washroom, in the wall by the hand wash sink in the staff washroom, in the wall/floor next to the garage door, between the front entrance doors to Tug's Pub, and around plumbing in the customer washrooms.
    • 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;
      • Stock soap in the dispenser at the hand wash sink near the cookline. Stock paper towel and soap in dispensers at the hand wash sink in Tug's Pub.
    • 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.
      • Discard cutting boards observed with excessive gashes and staining.
    • 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.
      • Monitor ambient air temperature of the RTD's reach-in cooler in the bar to ensure it returns to 4 degrees Celsius or below within the next hour. If the temperature does not reach 4 degrees Celsius then discontinue use for storage of potentially hazardous food and contact a refrigeration technician to service the unit.
    • 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;
      • Discontinue use of the glass washer in Tug's Pub. Employ a dish washer technician to service the glass washer so that the sanitizer concentration measures 100ppm.
    • 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;
      • Clean exterior and interior surfaces of garbage cans to remove debris build-up.
    • 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 the following areas affected by rodent droppings/urine: on the floor under the dish pit, at floor/wall junctions in the side prep area by the walk-in cooler, at floor/wall junctions in the main bar, on the floor under equipment in Tug's Pub bar, and under booth seating.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Chemicals removed from original containers must be clearly labelled to identify contents.
    • 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.
      • Food may be thawed under the following conditions: i. under refrigeration at 4°C (40°F) or less ii. completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold tap water iii. as part of the cooking process (but only when thawing is taken into consideration in determining cooking time) iv. by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process v. the only exception to the above procedures and temperature requirement is the thawing of frozen ready-to-eat seafood, which shall be maintained at 3.3°C (38°F) or less during thawing. *When thawing foods using methods where the thawed portions of the potentially hazardous foods are above 4°C (40°F), the time period above 4°C (40°F), including the time for cooking preparation, or the time required to cool the potentially hazardous foods to below 4°C (40°F), shall not exceed four hours.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Discard ice in the bar ice machines. Clean and sanitize interior surfaces of ice machines in the bar following the manufacturer instructions. Do not store ice scoop directly in the ice. Store ice scoop in a sanitary manner, such as in a clean container.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration and freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Inspector.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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.
      • Several food items in prep cooler across from cook line probed a temperature of approximately 8-11C. Foods discarded during inspection. Ensure prep cooler maintains a temperature of 4C or below at all times.
  4. Inspection

    8 infractions

    • 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;
      • Re-surface rusted shelving units in kitchen so that they are smooth and easily cleanable.
    • 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;
      • Remove caulking behind three-compartment sink and re-caulk.
    • 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;
      • Ensure all utensils are washed and sanitized prior to storing.
    • 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 deep clean is required of kitchen area. Clean and disinfect all areas affected by rodent droppings.
    • 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;
      • Ensure dough mixer, including base, is cleaned and sanitized 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;
      • Obtain additional spray bottles for sanitizer so that each food preparation area has access to sanitizer.
    • 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 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
    • 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.
      • Several food items in prep cooler across from cook line probed a temperature of approximately 8-11C. Foods discarded during inspection. Ensure prep cooler maintains a temperature of 4C or below at all times.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 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;
      • Rodent droppings observed in hard to reach areas along floor/wall junctions. Clean and disinfect all areas affected by rodent droppings.
    • 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;
      • Sanitizer container at dishwasher is empty with no replacement on-site. Utilize three-compartment sink method for washing/sanitizing dishes until sanitizer container is replaced.
    • 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.
  7. Inspection

    0 infractions

  8. Inspection

    9 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;
      • Paper towel dispenser at the middle sink of the three-compartment sink observed empty. Paper towel in a dispenser is required for proper hand washing practices. Paper towel dispenser was restocked at time of inspection.
    • 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;
      • No easily accessible dedicate hand wash sink available in the market food preparation area. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Dedicate front sink as a hand wash sink and stock with paper towel in a dispenser and liquid hand soap or make a pathway to the hand wash sink in the server area.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser at the hand wash sink in the staff washroom observed empty. Restock with paper towel to facilitate proper hand washing practices.
    • 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.
      • Cutting boards observed stored on the rusty storage shelf next to the three-compartment sink observed with excessive gashes/staining making them no longer easily cleanable. Replace worn cutting boards.
    • 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.
      • Rusty storage shelves observed next to and across from the three-compartment sink. Surfaces in a food establishment must allow adequate cleaning and sanitizing. Repair or replace rusty storage shelves.
    • 27(f) 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: (f) the person refrains from any behaviour or practice that risks contaminating food.
      • Food handler observed blowing into their disposable glove to put it on prior to handling food. Blowing into a glove contaminates the glove and hands. Disposable glove was discarded and the food handler was instructed to wash their hands prior to putting on a new set of gloves.
    • 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;
      • Chlorine sanitizer bucket at the low-temperature dish washer observed empty while it was in-use. Chlorine sanitizer was restocked at time of inspection and measured 100ppm.
    • 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;
      • Glass washer in the main bar measured 0ppm chlorine sanitizer. Discontinue use of the glass washer and contact the dish washer technician. Chlorine sanitizer must measured 100ppm.
    • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
      • Refrigeration/freezer temperature logs not maintained. Refrigeration/freezer temperature logs must be completed at least once daily and maintained onsite for review by the Public Health Officer.

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