WHITE POINT BEACH RESORT

75 WHITE POINT ROAD 2, LIVERPOOL · Food Establishment

8 inspections

1. InspectionFeb 5, 2026

   0 infractions

2. InspectionMay 6, 2025

   0 infractions

3. InspectionApr 25, 2025

   3 infractions

   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • Please ensure that the dishwasher in the main kitchen is repaired so that it reaches 180 *F on the sanitizing cycle.
   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • The dishwasher in the pastry kitchen requires immediate repair as it is only reaching about 90 * F on the rinse cycle and there is no chlorine residual.
   • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
     • The glass washing machine behind the bar in the main building has no chlorine residual and requires immediate repair.
4. InspectionMar 5, 2024

   1 infraction

   • 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.
     • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained in good repair and functional for its intended use. Heat-damaged utensils discarded at the time of inspection.
5. InspectionOct 27, 2023

   0 infractions

6. InspectionOct 13, 2023

   2 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.
     • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Ensure the sanitizer dispenser is repaired.
   • 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.
     • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Ensure the temperature gauges on the mechanical dishwasher are repaired.
7. InspectionSep 29, 2023

   2 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.
     • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Ensure the sanitizer dispenser is repaired.
   • 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.
     • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Ensure the temperature gauges on the mechanical dishwasher are repaired.
8. InspectionSep 22, 2023

   5 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;
     • Ensure hand-washing stations are used only for hand-washing purposes.
   • 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 the white cutting board is resurfaced or replaced.
   • 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.
     • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Ensure the sanitizer dispenser is repaired.
   • 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.
     • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Ensure the temperature gauges on the mechanical dishwasher are repaired.
   • 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 sanitizer solutions are prepared daily and available at all food preparation stations so food contact surfaces can be frequently sanitized.