Town of Port Hawkesbury

Boil Water Advisory Procedure

Deficiencies That Require a Boil Water Advisory

1. Fecal contamination of drinking water evidenced by sample results indicating the presence of E. coli.
2. Lack of disinfection or failure of key water treatment process.
3. Use of emergency water supply from an unchlorinated or inadequately chlorinated source.
4. Other circumstances which in the opinion of NSEL or the MOH constitutes a risk to public health (e.g. Giardia, Cryptosporidium contamination, etc.)
5. Evidence of an outbreak of waterborne illness as determined by the MOH (the risk to young children, elderly and immuno-compromised people should be considered in a decision)
6. A serious incident of raw water contamination. Depending on the particular circumstances, advice may be sought from NSEL

Deficiencies That May Require a Boil Water Advisory

Deficiencies that may require a boil water advisory include, but are not limited to:

1. Water that does not meet the Guidelines for Canadian Drinking Water Quality requirements for total coliform.
2. Suspected cross-connection or negative pressure.
3. Indicators of poor water quality such as ineffective disinfection due to high turbidity, high chlorine demand, etc. evidenced by sample results indicating the presence of total coliform in the water leaving the treatment plant and generally poor bacteriological water quality. Depending on the particular circumstances, advice may be sought from NSEL.

Boil Water Advisory Protocol and Communication Plan

Initiating the Boil Water Advisory

During the boil water advisory there should be frequent communication between NSEL, the MOH and the Town.

Procedure for Notification of Boil Water Advisory

1. The Town will inform consumers in a manner and frequency acceptable to NSEL and the MOH.
2. If the Town fails to notify the consumers, NSEL or the MOH will take appropriate steps to notify consumers. The boil water advisory must be effectively communicated to the public. Consideration is to be given to placing the advisory in daily newspapers and in all other print media in the area. Local radio and television stations should be requested to broadcast the advisory on a frequent basis. All methods of Originating communication to the public are to be maintained throughout the duration of the advisory being in effect. In the case of an immediate serious public health threat, other methods of notification, such as door-to-door and installation of signage, may be necessary.

Suggested Wording for Boil Water Advisory

"Due to water quality problems and the possibility of unsafe water, consumers are advised to boil all water for at least 1 minute before drinking, preparing infant formulas, preparing juices and ice cubes, washing fruits and vegetables, cooking, dental hygiene or any other activity requiring human consumption. This is to be done until further notice".

Follow up Communication Plan for Boil Water Advisory

After a boil water advisory has been issued, the Town shall keep the general public informed about the status of the advisory. A telephone hot line may be put in place by the Town during the boil water advisory. The hot line should be staffed for extended hours as needed. Some businesses, institutions, manufacturing plants or health care facilities may have to take additional precautions during a boil water advisory. There may be circumstances where these facilities should be contacted as part of the Town's communication plan to assure compliance with these precautions.

Removing the Boil Water Advisory

The boil water advisory will be removed by NSEL, in consultation with the MOH and the Town. Under normal circumstances the boil water advisory will be removed when:

1. the Guidelines for Canadian Drinking Water Quality for bacteriological qualityare met for 2 consecutive sets of samples separated by a minimum of 24 hours; and
2. the deficiencies which led to the boil water advisory are corrected; and
3. sufficient finished water displacement has occurred in the water works system to eliminate potentially contaminated water.

Draft Press Release for Boil Water Advisory

(Revise as necessary to fit specific circumstances)
Due to apparent contamination of the public drinking water supply and the possibility of unsafe water, consumers are advised to boil all water for at least 1 minute before drinking, preparing infant formulas, preparing juices and ice cubes, washing fruits and vegetables, cooking, dental hygiene or any other activity requiring human consumption. This is to be done until further notice. The water utility is doing all it can to determine the cause of the problem and to remedy it as quickly as possible. The water utility, Nova Scotia Environment and Labour and the Medical Officer of Health are continuing to monitor the water quality closely and are working in close consultation. Detailed instructions on water usage when a boil water advisory is in effect are available from the water utility or the local office of Nova Scotia Environment and Labour.

For further information regarding this notice contact the Town of Port Hawkesbury's communication plan that is on the following page.

The Town of Port Hawkesbury's contact person is:
Mr. Jim Davis - 625-7895

The Town of Port Hawkesbury's communication protocol list is as follows:

Medical Officer of Health On-Call Officer 1-902-473-2222

Instructions for Boiling and Disinfecting Tap Water During a Boil Advisory

During an advisory, it is essential that all water to be used for the following activities be boiled:

1. drinking;
2. preparing infant formulas;
3. preparing juices and ice cubes;
4. washing fruits and vegetables;
5. cooking; or
6. dental hygiene.

Holding water at a rolling boil for at least 1 minute will inactivate all waterborne pathogenic micro-organisms. Water can be boiled either in a pot or kettle on a stove, an electric kettle without an automatic shut-off or in a microwave oven. If water is boiled in a microwave, it is advisable to include a glass rod or wooden or plastic stir stick in the container to provide nucleation sites for bubble formation and energy diffusion. This will prevent the formation of superheated water. Under most circumstances it is not necessary to boil water used for other household purposes. Adults, adolescents and older children may shower, bathe or wash using tap water but should avoid swallowing the water. Toddlers and infants should be sponge bathed. In non-outbreak situations, dishes and laundry may be washed in tap water, either by hand or by machine. In the event of a waterborne outbreak as declared by the Medical Officer of Health, it maybe necessary to advise the public to take additional precautions. In this situation, hands should be washed in a dilute solution of household bleach and water (1 mL or 20 drops per litre of water). This is particularly important before preparing or eating meals, and after using the toilet, changing diapers, and handling animals. The solution should be allowed to stand 10 minutes before use. If dishes are hand washed they should be washed and rinsed in hot tap water, soaked in a dilute solution of household bleach (20 mL of bleach in 10 litres of water) for one minute and air dried. Alternatively, dishwashers with a hot water cycle will disinfect dishes.

Users That Must Take Particular Precautions During A Boil Advisory

Commercial Establishments (Restaurants, Hotels, Stores, etc.)

• All water that is to be provided directly to customers for drinking purposes must be treated by boiling the tap water for at least 1 minute and then storing the water in clean, covered containers until used for serving. An alternative to this would be using commercially available “bottled water” from a supplier who is a member of the Canadian Bottled Water Association (CBWA) or the International Bottled Water Association (IBWA). Commercial coffee machines that achieve boiling temperatures as part of their design are exempt (see Notes).
• All foods (e.g. fruits and vegetables) that need washing are to be rinsed or soaked in tap water that has been boiled for at least 1 minute. An alternative to this would be using commercially available "bottled water" from a supplier who is a member of the Canadian Bottled Water Association (CBWA) or the International Bottled Water Association (IBWA).
• Tap water used as an ingredient in any food product that will be "ready to eat" without cooking (e.g. drink mixes, pudding, jellos, etc.) must be boiled for at least 1 minute. An alternative to this would be using commercially available "bottled water" from a supplier who is a member of the Canadian Bottled Water Association (CBWA) or the International Bottled Water Association (IBWA).
• Ensure that food handlers wash and rinse hands in water that has been treated with chlorine bleach.
• It is not necessary for bakeries to boil water that is part of a recipe or ingredient in a product that is to be baked. Water for other uses must be boiled. Disconnect ice machines and discard any ice and crushed ice products that has been made from this ice. All ice used during the boil water advisory must originate from tap water that has been boiled for at least 1 minute or from a commercial ice supply distributor. Ice machines at the establishment must be emptied and not used for the duration of the boil water advisory. Lines to ice machines must be disinfected prior to reuse.
• All soft drink beverage lines connected directly to tap water for mixing must be disconnected for the duration of the boil water advisory. Use bottled water or canned beverages exclusively. Lines to soft drink canisters must be disinfected prior to re-use. Disconnect water vending machines unless the water is treated by an approved method. Disinfect lines prior to re-use. Disconnect vegetable spraying/sprinkler supplies. Disinfect lines prior to reuse.
• Commercial dishwashers that use hot water 82OC or above are considered satisfactory. Beverage glass washers that utilize a "cold" water rinse must not be used unless the rinse water can be changed to use hot water 82OC or above. For manually washed dishes, it is important that the sanitizer concentration be a minimum of 100 parts per million of chlorine. It is also important that dishes are allowed to air dry. Do not rinse with tap water. Substitute boiled/cooled water for tap water in all other uses in the kitchen such as washing and sanitizing cutting boards, counter tops, etc.
• All employees reporting that they are suffering from a diarrheal illness must be excluded from work and should be tested by their family doctor. They are not to return to work until symptoms have subsided. Good hand washing should be emphasized for all staff.

Notes:
Commercial coffee brewers generally operate at a brew temperature of 88OC - 90OC with this temperature being thermostatically maintained in the water tank. Brewing is achieved by displacement of the hot water with cold water within the tank. The temperature attained by the hot water will control bacterial and protozoic organisms of concern during a boil water advisory. The temperature of the water should be verified using a metal stem probe thermometer by running a full cycle of the brewer with water, taking the temperature at a point below the funnel when the decanter is half full. The temperature at this point should be 72OC or higher. The decanter used for filling the brewer with water should not be used for receiving the coffee before being washed and sanitized. This exemption is not applicable to non-commercial or domestic type coffee brewers as there may be wide variations of temperatures in these machines.

Upon rescinding of a boil water advisory:

1. Re-start and flush any water-using fixture or piece of equipment in accordance with the manufacturer's specifications. This may vary from fixture to fixture. Consult your facility engineer and/or manufacturer when restarting the equipment.
2. Managers of large buildings with water-holding reservoirs should consult with their facility engineer about draining the reservoir.
3. Follow the directions of your water utility or, as general guidance, run cold water faucets and drinking fountains for 3 minutes each.
4. Run water softeners through a regeneration cycle.
5. Drain and refill hot water heaters if set at a low temperature (below 64.2OC)taking all necessary precautions to avoid electrical shocks.
6. Consult your facility engineer regarding pool and/or whirlpool operations.

Food Production

1. Dairy Plants - The contaminated water must not contact products following the pasteurization procedure and water used in clean-in-place procedures and in cleaning of product related equipment must be properly chlorinated.
2. Bottling Plants - Pre-superchlorination and chlorine removal must be a part of production procedure.
3. Ice Making - It is prohibited to make ice for domestic purposes or for cooling or preservation of food for the duration of the boil water advisory unless the water has undergone proper treatment to inactivate microbial pathogens.

Hospitals, Clinics, Long Term Care Facilities, Nursing Homes, etc.

1. Boil water or use an acceptable alternate potable water supply in all applications of tap water intended for human consumption or treatment procedures where a risk of infection is possible. Assess all water usage in consultation with infection control personnel.
2. Patients and employees should not consume tap water that has not beendisinfected, ice or drinks made with tap water that has not been disinfected, or raw foods rinsed with tap water that has not been disinfected.
3. Disconnect ice machines and discard any ice and crushed ice products that has been made from this ice. All ice used during the boil water advisory must originate from tap water that has been boiled for at least 1 minute or from a commercial ice supply distributor. Ice machines at the establishment must be emptied and not used for the duration of the boil water advisory. Lines to ice machines must be disinfected prior to re-use.

Disinfect water by:

1. Boiling at a rapid, rolling boil for 1 minute; or
2. Filtering through a reverse osmosis filter, an "absolute 1 micron" filter. An alternate to this would be using commercially available "bottled water" from a supplier who is a member of the Canadian Bottled Water Association (CBWA) or the International Bottled Water Association (IBWA). All employees reporting that they are suffering from a diarrheal illness must be excluded from work and should be tested by their family doctor. They are not to return to work until symptoms have subsided. Good hand washing should be emphasized for all staff.
3. Restrict burn patients and patients with open sores or wounds from whirlpool treatments.
4. Monitor patients closely for signs and symptoms of gastrointestinal illness.
5. Sanitize dishes by washing in dishwashing machines that have a hot water cycle at 82 OC or above. For manually washed dishes, it is important that the sanitizer concentration be a minimal of 100 parts per million of chlorine. It is also important that dishes are allowed to air dry. Do not rinse with tap water.
6. Follow the directions of your water utility or, as general guidance, run cold water faucets and drinking fountains for 3 minutes each.
7. Run water softeners through a regeneration cycle.
8. Drain and refill hot water heaters if set at a low temperature (below 64.2OC) taking all necessary precautions to avoid electrical shocks Resume usual bathing practices, care for patients with breaks in the skin
9. Consult your facility engineer regarding pool and/or whirlpool operations.

Day Care Facilities

1. Day care facilities in areas where a boil water advisory is in effect should be contacted and advised to use boiled or disinfected water for drinking, preparing infant formulas, preparing juices and ice cubes, washing fruits and vegetables and for all hand washing and dental hygiene.
2. Children and employees should not consume tap water that has not been disinfected, ice or drinks made with tap water that has not been disinfected, or raw foods rinsed with tap water that has not been disinfected.
3. Disinfect water by:
4. Boiling at a rapid, rolling boil for 1 minute; or"bottled water" from a supplier who is a member of the Canadian Bottled Water Association (CBWA) or the International Bottled Water Association (IBWA).
5. All employees reporting that they are suffering from a diarrheal illness must be excluded from work and should be tested by their family doctor. They are not to return to work until symptoms have subsided. Good hand washing should be emphasized for all staff.
6. Sanitize dishes by washing in dishwashing machines that have a hot water cycle at 82OC or above. For manually washed dishes, it is important that the sanitizer concentration be a minimum of 100 parts per million of chlorine. It is important that dishes be allowed to air dry. Do not rinse with tap water.

Upon rescinding of a boil water advisory:

1. Re-start and flush any water-using fixture or piece of equipment in accordance with the manufacturer's specifications. This may vary from fixture to fixture. Consult your facility engineer and/or manufacturer when restarting the equipment.
2. Managers of large buildings with water-holding reservoirs should consult with their facility engineer about draining the reservoir.
3. Follow the directions of your water utility or, as general guidance, run cold water faucets and drinking fountains for 3 minutes each if they have not been used in the last 24 hours.
4. Run water softeners through a regeneration cycle.
5. Drain and refill hot water heaters if set at a low temperature (below 64.2OC) taking all necessary precautions to avoid electrical shocks.

Dental Offices

1. Dentists, in areas where a boil water advisory is in effect, should be contacted and advised to use boiled or bottled water for patients to drink or rinse and for all hand washing.
2. It is also recommended that the high/low speed turbines run dry and a hand syringe of boiled water or sterile saline be used for cooling/rinsing the tooth and/or oral tissues.
3. Regular hand piece maintenance (i.e. oiling and sterilizing) should continue per the manufacturer's instructions.
4. To avoid any potential risk of contamination from the water supply that could occur from and during inadvertent use of dentist equipment with contaminated water during the advisory, dentists are advised to turn off the water supply to their dental units and sinks. If this is not possible, covering or taping the controls or outlets may be indicated (e.g. triplex syringe, water dispenser, cavitron, etc.).

Water Vending Outlets (Includes Wine and Beer Vending)

Assess each system individually.
Please post this Advisory on the town website at www.townofporthawkesbury.ca as well, please contact the director of The Chamber of Commerce at 625-1588 to post on their website.

The business table lists businesses in the Port Hawkesbury and Port Hastings area. The businesses with a red background are businesses that should be notified immediately in the case of a boil water advisory. Businesses with a green background are media and should also be notified immediately with the boil water advisory announcement.

1  AA Munro Insurance Brokers Inc. 326 Granville St, Unit 1 Port Hawk 625-3625 625-1595
2 Adecco Employment Services 24 Queen St. Ext. Pt. Hawk. 625-7333 625-7491
3 Aliant Telecom 5 MacSween Street Pt. Hawk. 625-1004 ;
4 AllSteel Coatings Ltd. 81 - Highway # 19 Port Hast. 625-1575 625-3616
5 Atlantic Superstore Port Hawkesbury 50 Paint Street Pt. Hawk. 625-5123 625-5184
6 B&N Distributors 15 Paint St., Unit 5 Pt. Hawk. 625-5111 625-5255
7 Bank of Montreal 634 Reeves St, Unit 11 Pt. Hawk. 625-1250 625-2287
8 Bob Martin Photographic 2 MacInnis Road Pt. Hawk. 625-3975 625-3928
9 Boone Food Services Limited (A&W) 357 Highway #4 Pt. Hast. 625-0033 625-1935
10 Breton Petroleum 28 Paint Street Pt. Hawk. 625-2900 625-3852
11 Brian A. Anderson & Associates 26 Paint St., Unit 2 Pt. Hawk. 625-0818 625-1450
12 Burns Vision Centre Inc. 714 Reeves Street Pt. Hawk. 625-2064 625-3247
13 Canadian Tire 625 Reeves Street Pt. Hawk. 625-1580 625-5496
14 Canso Ford Sales 9 MacIntosh Avenue Pt. Hawk. 625-1338 625-1282
15 Canso Realties  302 Pitt St., Unit 1 Pt. Hawk. 625-0302 
16 Cape Breton Causeway Motel 21 Old Victoria Road Pt. Hast. 625-0460 625-1275
17 Cape Breton Realty 304 Reynolds Street Pt. Hawk. 625-5818 
18 Catherine Gillis Insurance Agencies Ltd./The Co-Operators 811 Reeves St., Unit 10 Pt. Hawk. 625-0640 625-5493
19 Causeway Electrical Supplies 25 MacIntosh Avenue Pt. Hawk. 625-1983 625-1386
20 Causeway Insurance Brokers (Johnson Inc.) 902 Reeves St., Unit 2 Pt. Hawk. 625-2560 625-2434
21 Central Home Improvement Warehouse 16 Paint St., Unit 1 Pt. Hawk. 625-5555 625-3936
22 Chafe's Flooring & Furniture Limited 21 MacIntosh Avenue Pt. Hawk. 625-0746 625-0749
23 CIGO 101.5 The Hawk - MacEachern Broadcasting 11 MacIntosh Avenue Pt. Hawk. 625-1220 625-2664
24 Computer Junction 811 Reeves Street, Unit # 6 Pt. Hawk. 625-3595 
25 Connors Energy Logistics  31 MacQuarrie Drive Pt. Hawk.   
26 Debbie's Gifts 401 Sydney Road Pt. Hawk. 625 3762 
27 Dennis Haverstock Funeral Home 17 Pitt Street Pt. Hawk. 625-1911 625-3566
28 Dooly's 708 Reeves St., Unit 7 Pt. Hawk. 625-7665 625-1696
29 East Coast Credit Union 299 Reeves Street Pt. Hawk. 625-4830  Ext. 204 295-2981
30 Eddy MacKay Building Co. Ltd. 13 Crandall Drive Pt. Hawk. 625-2237 625-2230
31 EDS Canada Inc. 24 Queen St. Ext. Pt. Hawk. 625-7376 625-7491
32 Evans MacIsaac MacMillan 409 Granville Street Pt. Hawk. 625-0580 625-2811
33 Federal Gypsum Company 221 Henry Paint St. Point Tupper 625-3070  Ext. 108 625-7027
34 Fleur de Lis Tearoom/Dining Room 634 Reeves St., Unit 14 Pt. Hawk. 625-5570 625-2331
35 Fraser & Hoyt Worldwide Travel 634 Reeves St., Unit 13 Pt. Hawk. 625-2410 625-1970
36 Futuregen Int. Computers & Software Ltd. 2 MacIntosh Avenue, Unit 2 Pt. Hawk. 625-5693 625-2144
37 Gateway Hyundai 4 MacIntosh Ave., Unit 1 Pt. Hawk. 625-7100 625-3059
38 Georgia Pacific Canada Inc.   Pt. Hawk. 625-3550 625-1223
39 Grant Thornton 301 Pitt St., Unit 2 Pt. Hawk. 625-5383 625-5242
40 Green's Funeral Services Limited 507 Bernard Street Pt. Hawk. 625-2929 625-3754
41 Inverness Richmond Persons with Disabilities 609 Church St., Suite 102 Pt. Hawk. 625 0001 625 2361
42 I-Port Support Services 609 Church St., Suite 205 Pt. Hawk. 625-7107 625-7109
43 Janega Engineering 306-A Granville Street Pt. Hawk. 625-5064 625-5064
44 Kinecor 15 Paint St., Unit 6 Pt. Hawk. 625-2991 625-3307
45 Leeside Transition House   Pt. Hawk. 625 1990 625-0595
46 MacDonald Boudrot Law Incorporated 301 Pitt St., Unit 1 Pt. Hawk. 625-2800 625-2801
47 MacLeod-Lorway Insurance 298 Reeves St., Unit 5 Pt. Hawk. 625-0177 
48 Maritime Inn 717 Reeves Street Pt. Hawk. 625-1462 625-3876
49 Maritime Travel (Group) Ltd. 47 Paint St., Unit 12 Pt. Hawk. 625 3017 625-3450
50 Mark's Work Wearhouse 47 Paint St., Unit 4 Pt. Hawk. 625 3313 625 3137
51 Marsh Adjustment Bureau Ltd. 298 Reeves St., Unit 10 Pt. Hawk. 625 3248 625-2346
52 Mattronic Sales Ltd. 2 MacIntosh Avenue, Unit 5 Pt. Hawk. 625-3870 625-5073
53 McDonald's Restaurant - Skye Food Services Limited 704 Reees Street Pt. Hawk. 625-1119 863-4725
54 Meagher, Kilmer 312 Napean Street Pt. Hawk. 625-0171 
55 Midway Motors 441 Highway #4 Pt. Hast. 625 3641 621336
56 NAPA Auto Parts - Robertson Automotive 6 Paint Street Pt. Hawk. 625-3330 625-5333
57 National Car Rental 46 Paint St., Unit 3 Pt. Hawk. 625-2951 625-1817
58 Norvon Enterprises Ltd. 481 Hwy #4 Pt. Hast. 625-2262 625-5061
59 Nova Scotia Business Inc. 32 Paint St., Unit 5 Pt. Hawk. 625-4205 625-1559
60 Nova Scotia Community College - Strait Area Campus 266 Reeves Street Pt. Hawk. 625-2380 625-0193
61 Nova Scotia Office of Economic Development 32 Paint St. Unit 3 Pt. Hawk. 625-3200 625-3069
62 Nova Scotia Power Inc. - Pt. Tupper Generating Station 4137 Port Malcolm Road Point Tupper 625-2323 625-3292
63 Papa's Pub & Eatery 714 Reeves St., Unit 8 Pt. Hawk. 625-4244 625-3740
64 Parts Connection Ltd. (The) 2 MacIntosh Ave., Unit 1 Pt. Hawk. 625-5050 625-2075
65 Pickup MacDowell 308 Philpott St., Unit 2 Pt. Hawk. 625-2500 625-0500
66 Pizza Delight Reeves Street Pt. Hawk. 625 4333 625 5950
67 Point Tupper Marine Services Co. Ltd. 4090 Port Malcolm Road Point Tupper 625-1711 625-3098
68 Port Hawkesbury Nursing Home 2 MacQuarrie Drive Extension Pt. Hawk. 625-1460 625-3232
69 Prudential Highland Properties 55 MacLaughlin Drive Pt. Hawk. 625-3179 625-2952
70 Reporter (The) 2 MacLean Court Pt. Hawk. 625-3300 625-1701
71 Rolling Phones (The) 811 Reeves St., Unit 7 Pt. Hawk. 625-1986 625-3565
72 Royal Bank of Canada 327 Granville Street Pt. Hawk. 625-4877/4875 625-0186
73 Rush Communications Ltd. 23 Paint Street Pt. Hawk. 460-6510 466-0868
74 Savage Canac Corporation 4137 Port Malcolm Road Point Tupper 625-0312 625-2446
75 Scotiabank 634 Reeves St., Unit 18 Pt. Hawk. 625-2100 625-3044
76 Seaboard Tire Service 18 MacIntosh Avenue Pt. Hawk. 625-3320 625-1605
77 Seaboard Transport Ltd. 23 Paint Street Pt. Hawk. 625-3320 625-0064
78 Service Canada 811 Reeves Street, Unit # 8 Pt. Hawk. 625-4104/4130 625-4137
79 SGS Canada Inc. 4092 Port Malcolm Road Point Tupper 625-3233 625-5147
80 Ship Harbour Boat Tours & Charter Services Ltd. 118 Kennedy Street Pt. Hawk. 625-2508 625-1819
81 Skye Dining 160-1, Highway #4 Pt. Hast. 625-1954 625-2253
82 Skyelodge Motel 160 Highway #4 Pt. Hast. 625-1300 625-1966
83 Snow's Econoprint 521 Granville Street Pt. Hawk. 625-3502 625-5367
84 Statia Terminals Canada Partnership - A NuStar
Energy LP Company 4090 Port Malcolm Road Point Tupper 625-1711 Ext. 2506 625-3721
85 Stephen Long On-Site Computer Solutions 52 Oak Crescent Pt. Hawk. 625 5676 
86 Stora Enso   Pt. Hawk. 625-2460 625-1105
87 Strait Area Waterfront Development Society 1 MacSween Street Pt. Hawk. 625-1918 625-3168
88 Strait Car Care 649 Reeves St., #2 Pt. Hawk. 625 1440 625-3900
89 Strait Engineering Ltd. 298 Reeves St., Unit 9 Pt. Hawk. 625-3631 625-3634
90 Strait Printing & Publishing (2005) Ltd. 42 Paint Street Pt. Hawk. 625-2425 625-2735
91 Strait Supplies Ltd. 12 Paint Street Pt. Hawk. 625-1876 625-1114
92 Strait-Highlands Regional Development Agency 32 Paint St., Unit 5 Pt. Hawk. 625-3929 625-1559
93 Superior Cleaning Services Ltd.   Pt. Hawk. 625-1644 625-3196
94 Superport Marine Services Ltd. 30 Water Street Pt. Hawk. 625-3375 625-3339
95 System Care Cleaning and Restoration 11 Paint St., Unit 4 Pt. Hawk. 625-0550 625-1665
96 TD Canada Trust 298 Reeves St., Unit 6 Pt. Hawk. 625-0086 625-3454
97 Tim Hortons 603 Pitt Street Pt. Hawk. 625-5900 625-4569
98 Town of Port Hawkesbury 606 Reeves St., Unit 1 Pt. Hawk. 625-2746 625-0040
99 Tri-MAC Toyota 46 Paint St., Unit 1 Pt. Hawk. 625-3040 
100 True North Fuels 25 Paint Street Pt. Hawk. 625 2730 625 1818
101 Tupper Dumbarton   Pt. Hast. 747 3000 747 2187
102 Vogue Optical 634 Reeves St., Unit 17 Pt. Hawk. 625-3666 625-2442
103 Walmart 47 Paint Street Pt. Hawk. 625 0954 
104 YMCA of Cape Breton - Port Hawkesbury 606 Reeves St., Unit 2 Pt. Hawk. 625-4600 625-0083 
105 Port Hawkesbury Nursing Home 2 MacQuarrie Drive Extension Pt. Hawk. 625-1460 625-3232
106 Carriage House pub  Pt. Hawk. 625-5194 
107 The China King 825 Reeves St. Pt. Hawk. 625-7000 
108 Dairy Queen 317 Reeves St. Pt. Hawk. 625-1700 
109 A-1 Pizza 305 Reeves St. Pt. Hawk. 625-5700 
110 Pizza Delight 634 Reeves St. Pt. Hawk. 625-1166 
111 Rose Garden Gateway Plaza Pt. Hawk. 625-5600 
112 SobeyÙs Reeves St. Pt. Hawk. 625-1246 
113 Fire Dept. Reeves St.             Pt. Hawk. 625-1313 
114 S.A.E.R.C. Reeves St. Pt. Hawk. 625-1929 
115 T.E.C. 57 Tamarac Dr. Pt. Hawk. 625-6650 
116 Dr.Dale Corkum 308 Philpott St. Pt. Hawk. 625-1206 
117 Dr. Barrie Sandham 506 Church St. Pt. Hawk. 625-3177 
118 Dr. Ian Greencorn 615 Granville St. Pt. Hawk. 625-1666