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ALLEGRO CHILD CARE CENTRE LTD.

5415 VICTORIA, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

ALLEGRO CHILD CARE CENTRE LTD. has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 9, 2024. The most recent inspection, on May 27, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on November 8, 2024. For example: 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;

  • 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 2 times across 2 separate inspections, most recently on November 8, 2024. 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.

  • 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 once on October 17, 2024. For example: Child Activity Areas Equipment and play materials must be durable and free from characteristics that may be hazardous or injurious to infants and toddlers. Equipment, materials and furnishings must be of sturdy, safe construction, easy to clean and free of sharp points or corners, splinters, protruding nails, loose rusty parts or paint which contains lead or other poisonous materials. Equipment, toys and play materials must be of cleanable construction. Mouth-contact surfaces shall be washed and sanitized daily or between use by different children. Play materials must be stored on low, open shelves, readily accessible to children and should be arranged in an orderly manner so that children may select, remove and replace the play materials either independently or with minimum assistance. Free-standing shelving over four feet high should be fastened securely to the wall. Adequate space for orderly storage of cots, bedding and play equipment must be provided. Separate storage areas must be provided for each child's clothing and personal effects, preferably in individual cubicles.

  • 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 October 17, 2024. For example: Ventilation and Heating - Heating A draft-free temperature of 18°C to 24°C or 65°F -75°F must be maintained at 30 to 70 per cent relative humidity during the winter months. A draft-free temperature of 20°C to 28°C or 68°F - 82°F should be maintained at 30 to 70 per cent relative humidity during the summer months.

  • 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 once on May 9, 2024. For example: 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 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.
      • In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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 the handwash station is accessible at all times.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Cleaning Logs
  3. Inspection

    5 infractions

    • Child Activity Areas Equipment and play materials must be durable and free from characteristics that may be hazardous or injurious to infants and toddlers. Equipment, materials and furnishings must be of sturdy, safe construction, easy to clean and free of sharp points or corners, splinters, protruding nails, loose rusty parts or paint which contains lead or other poisonous materials. Equipment, toys and play materials must be of cleanable construction. Mouth-contact surfaces shall be washed and sanitized daily or between use by different children. Play materials must be stored on low, open shelves, readily accessible to children and should be arranged in an orderly manner so that children may select, remove and replace the play materials either independently or with minimum assistance. Free-standing shelving over four feet high should be fastened securely to the wall. Adequate space for orderly storage of cots, bedding and play equipment must be provided. Separate storage areas must be provided for each child's clothing and personal effects, preferably in individual cubicles.
      • Provide clean equipment for the children to use. Discard broken or damaged equipment and toys. Ensure that toys are washed and sanitized, mouth contact toys must be washed and sanitized between use by different children.
    • Cleaning and disinfection policies The centre must develop and enforce proper cleaning and disinfection policies.
      • Provide a written policy for cleaning and sanitizing and have the policy available for review. Ensure staff follow procedures for cleaning and disinfection outlined in Appendix 3- How to Clean and Disinfect.
    • Floors Flooring must be of a material that is washable and durable yet safe and appropriate for its intended purpose. All floors should be free from cracks, bare cement, dampness, splinters, sliding rugs, drafts, telephone jacks or electrical outlets. Maintenance of floor areas in a clean and hygienic condition is essential.
      • Ensure adequate maintenance of floor areas in a clean and hygienic condition.
    • Insect and Rodent Control When an infestation cannot be controlled by conventional methods including sanitation and prevention, extermination efforts involving the use of pesticides must then be conducted by a licensed or certified pest control operator.
      • Ensure the pest control operator visit the facility regularly and reports are available. If the current services provided by the building management is insufficient, facility must obtain their own.
    • Ventilation and Heating - Heating A draft-free temperature of 18°C to 24°C or 65°F -75°F must be maintained at 30 to 70 per cent relative humidity during the winter months. A draft-free temperature of 20°C to 28°C or 68°F - 82°F should be maintained at 30 to 70 per cent relative humidity during the summer months.
      • Provide a draft-free temperature of 18°C to 24°C or 65°F -75°F with a relative humidity of 30 to 70 per cent during the winter months. Provide a draft-free temperature of 20°C to 28°C or 68°F - 82°F and a relative humidity of 30 to 70 per cent during the summer months.
  4. Inspection

    0 infractions

  5. Inspection

    3 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;
      • 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.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Clean and sanitize the mice droppings in the kitchen.
    • 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;
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.

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