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WEST SIDE CHARLIES

9137 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

WEST SIDE CHARLIES has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 22, 2023. The most recent inspection, on April 14, 2026, recorded 2 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on December 20, 2023. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.

  • 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 April 7, 2025. For example: 19(2)(a) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 April 14, 2026. For example: 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.

  • 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 3 times across 3 separate inspections, most recently on April 7, 2025. For example: 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 28, 2025. For example: 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.

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.

9 inspections

  1. Inspection

    2 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE.
      • Inadequate hot water supply noted. provide adequate supply to meet all peak demands at all times for kitchen, bar, and washrooms.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide liquid soap in dispenser in staff washroom, clean washroom, and keep sink accessible at all times. Clean & sanitize male washroom. Correct function of bar glasswasher and ensure all manufacturer specifications met. Disposables to be used until fixed. Replace expired test strips for glasswasher sanitizer. Keep accurate records for glasswasher. Post handwashing procedure signs at all staff handwashes. Repair / replace light not working in female washroom. Move disposable cups to proper storage area & off floor. Correct freezer door so it closes properly. Label ice bags to ensure traceability.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Keep valid food hygiene course certificate (available on-site for review).
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean and sanitize washrooms. Remove expired sanitizer product for disposal or credit. Provide full labelling on chemical spray bottles including concentrations and directions for use. Perform monitoring of bar glasswasher chemical feeds and sanitizer daily and keep records.
  4. Inspection

    4 infractions

    • 19(2)(a) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide hot water to kitchen handwash before next use of kitchen for foodservice.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Keep valid food hygiene course certificate (available on-site for review).
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean and sanitize floors, walls & fixtures in male & staff washrooms. Clean and sanitize routinely through the day. Remove expired sanitizer product for disposal or credit (corrected during inspection). Provide full labelling on chemical spray bottles including concentrations and directions for use. Secure & seal toilet (loose) fixture in female washroom. Perform monitoring of bar glasswasher chemical feeds and sanitizer daily and keep records. Clean air fryer, cupboard doors, & top of oven. Clean under bar glasswasher and replace baseboard.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  5. Inspection

    1 infraction

    • 36 - FAILING TO HAVE PROCEDURE TO ADDRESS DEVIATION OR DEFECT IN QUALITY ASSURANCE PROGRAM THAT COULD AFFECT FOOD SAFETY.
      • Bagged ice for sale must be fully labelled to identify producer and ensure traceability.
  6. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Increase sanitizer feed to bar glasswasher to 50 ppm as required by manufacturer. Manually wash until unit corrected. Keep written daily records for temperature and sanitizer concentration available on-site. Fully label bagged ice. Operator managing issue by manual dishwashing until unit fixed.
  7. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Increase sanitizer feed to bar glasswasher to 50 ppm as required by manufacturer. Manually wash until unit corrected. Provide test strips / Kit for monitoring bar glasswasher chlorine sanitizer. Keep written daily records for temperature and sanitizer concentration available on-site. Fully label bagged ice.
  8. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Provide correct concentration of sanitizer for bar glasswasher. Provide test strips. Keep written daily records for temperature and sanitizer concentration and keep records available. Increase sanitizer feed. Descale ice bin.
  9. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Install functioning paper towel dispenser suitable for product in use at kitchen handwash. Provide liquid soap in dispensers at kitchen handwash and staff washroom handwash. Refill paper towel dispenser staff washroom.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean and sanitize male washroom and staff washroom daily and as required to maintain a sanitary condition. Tighten and seal toilet fixture in male washroom and replace light over urinal. Provide correct concentration of sanitizer for bar glasswasher. Provide test strips. Keep written daily records for temperature and sanitizer concentration and keep records available. Descale ice bin. Maintain copies of food hygiene certificates on-site.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.

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