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ANTOINETTE'S CHEESECAKES - "LET THEM EAT CAKE"

250 BAKER, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

ANTOINETTE'S CHEESECAKES - "LET THEM EAT CAKE" has been inspected 12 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 1, 2024. The most recent inspection, on August 20, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 6 times across 6 separate inspections, most recently on July 23, 2026. 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;

  • 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 3 separate inspections, most recently on April 2, 2024. 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.

  • 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 5 times across 3 separate inspections, most recently on July 23, 2026. For example: 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;

  • 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 4 times across 4 separate inspections, most recently on July 23, 2026. For example: 27(c) 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: (c) the person takes adequate measures to prevent food from being contaminated by hair;

  • 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 4 times across 4 separate inspections, most recently on July 23, 2026. For example: 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;

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.

12 inspections

  1. Inspection

    0 infractions

  2. Inspection

    5 infractions

    • 27(c) 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: (c) the person takes adequate measures to prevent food from being contaminated by hair;
      • Ensure front staff who are handling baked goods in the kitchen wear a hairnet. In accordance with Section 5.5 of the NS Food Retail and Food Services Code, you must ensure all personnel involved in food preparation and any person entering the food preparation and/or food storage area must wear hair restraints and beard nets where appropriate.
    • 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 to remove, clean and disinfect hard to reach and all areas with rodent droppings, specially under the dishwashing and back wall areas.
    • 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;
      • Provide recent pest control reports.
    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Remove the cardboard laid out on the floor by dishwashing and oven areas. Discuss using floor mats that are non-porous and easily cleanable. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair.
    • 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;
      • Obstructed handwashing sink. Ensure the handwashing sink remains available and accessible for food handler use. 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.
  3. Inspection

    1 infraction

    • 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. Repair the hand sink in the food preparation area to ensure it is equipped with hot running water. Ensure the hand sink is unobstructed at all times.
  4. Inspection

    1 infraction

    • 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. Repair the hand sink in the food preparation area to ensure it is equipped with hot running water. Ensure the hand sink is unobstructed at all times.
  5. Inspection

    2 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. Repair the hand sink in the food preparation area to ensure it is equipped with hot running water. Ensure the hand sink is unobstructed at all times.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • At least one person onsite per shift must have valid food safety training.
  6. Inspection

    0 infractions

  7. Inspection

    2 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;
      • Observed back hand wash station to have no hand soap and no paper towels. Provide hand soap in a dispenser and paper towels in the dispenser. Observed back hand wash station to be blocked by items being stored in front of it. Remove items so back hand wash station is accessible. Hand wash stations must be accessible at all times.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed no hand soap and no paper towels in the staff washroom. Provide hand soap in a dispenser and paper towels in the dispenser in the staff washroom. Observed no toilet paper dispensers in the staff and public washroom. Provide toilet paper dispensers in each washroom.
  8. Inspection

    5 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas in good repair. Observed missing baseboard. Install a new baseboard.
    • 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;
      • Observed back hand wash station to have no hand soap and no paper towels. Provide hand soap in a dispenser and paper towels in the dispenser. Observed back hand wash station to be blocked by items being stored in front of it. Remove items so back hand wash station is accessible. Hand wash stations must be accessible at all times.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed no hand soap and no paper towels in the staff washroom. Provide hand soap in a dispenser and paper towels in the dispenser in the staff washroom. Observed no toilet paper dispensers in the staff and public washroom. Provide toilet paper dispensers in each washroom.
    • 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.
      • Observed exposed wood inside the front cabinets. Paint wood or provide a material on the shelf that is smooth and easily cleanable.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Observed expired permit being posted. Post a valid permit.
  9. Inspection

    0 infractions

  10. Inspection

    5 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.
      • Observed rodent droppings and a dead mouse. Thoroughly clean and sanitize areas where rodent droppings are seen and discard of dead mouse. Observed hole in the wall near the floor. Repair hole.
    • 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;
      • Observed cheesecakes being stored uncovered in the fridge in the kitchen. Food must be covered during storage to prevent contamination.
    • 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.
      • Observed the left hand side of the middle refrigeration unit in the kitchen not maintaining a temperature of 4C or less. Repair unit so the left hand side is maintaining a temperature of 4C or less. Do not store hazardous foods in this unit until it is repaired.
    • 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.
      • Observed cheesecakes not being maintained at a temp of 4C or lower. These cheese cakes were on the left hand side of the middle refrigeration unit in the kitchen. Cheesecakes were moved to a fridge that was maintaining a temp of 4C or less.
    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Observed an expired permit. Renew permit.
  11. Inspection

    6 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.
      • Observed rodent droppings and a dead mouse. Thoroughly clean and sanitize areas where rodent droppings are seen and discard of dead mouse. Observed hole in the wall near the floor. Repair hole.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed paper towel in the washroom not in the paper towel dispenser. Place paper towel in the paper towel dispenser.
    • 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;
      • Observed cheesecakes being stored uncovered in the fridge in the kitchen. Food must be covered during storage to prevent contamination.
    • 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.
      • Observed the left hand side of the middle refrigeration unit in the kitchen not maintaining a temperature of 4C or less. Repair unit so the left hand side is maintaining a temperature of 4C or less. Do not store hazardous foods in this unit until it is repaired.
    • 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.
      • Observe cheesecakes not being held at 4C or less. Cheesecakes were moved at this time to a fridge that was maintaining a temperature of 4C or less.
    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Observed an expired permit. Renew permit.
  12. Inspection

    7 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Observed holes in the wall near the three compartment sink. Repair holes with a material that is smooth and easy to clean.
    • 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.
      • Observed rodent droppings and a dead mouse. Thoroughly clean and sanitize areas where rodent droppings are seen and discard of dead mouse. Observed hole in the wall near the floor. Repair hole.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Observed paper towel in the washroom not in the paper towel dispenser. Place paper towel in the paper towel dispenser.
    • 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;
      • Observed cheesecakes being stored uncovered in the fridge in the kitchen. Food must be covered during storage to prevent contamination.
    • 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.
      • Observed the left hand side of the middle refrigeration unit in the kitchen not maintaining a temperature of 4C or less. Repair unit so the left hand side is maintaining a temperature of 4C or less. Do not store hazardous foods in this unit until it is repaired.
    • 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.
      • Observe cheesecakes not being held at 4C or less. Cheesecakes were moved at this time to a fridge that was maintaining a temperature of 4C or less.
    • 82(1) No person shall operate a food establishment, unless exempted by the Administrator, without first having obtained a permit from the Administrator.
      • Observed an expired permit. Renew permit.

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