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ARTCAN CAFE AND GALLERY

9850 MAIN, CANNING · Food Establishment

Official record from Nova Scotia →

Inspection summary

ARTCAN CAFE AND GALLERY has been inspected 9 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 14, 2023. The most recent inspection, on November 5, 2025, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 6, 2023. For example: 29(2)(a) - INADEQAUTE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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 December 6, 2023. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION

  • 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 22, 2025. For example: 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.

  • 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 6 times across 6 separate inspections, most recently on October 23, 2024. For example: 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.

  • 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 2 times across 2 separate inspections, most recently on November 14, 2023. For example: 8(2) - FAILING TO POST PERMIT IN CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT A permit must be posted in a conspicuous location 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.

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Thermometers could not be located in several fridges. Go through all refrigeration and ensure thermometers are available.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 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.
      • No food handlers on site with valid food safety training. There must be enough staff trained so that there is at least one present per shift that holds the certification.
  5. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Maintain copies of food hygiene course certificates on-site. Owner and 1 person on-site at all times when owner is absent must maintain valid food hygiene course. Operator must renew food hygiene training course and forward to inspector when obtained.
    • 29(2)(a) - INADEQAUTE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Perform general cleaning of basement storage fridge and entire space.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION
      • Preserves - Another batch removed from premises during inspection. Preserves removed from premises until formulations validated for food safety. Basement fridge not to be used for keep refrigerated / potentially hazardous foods. Two food products relocated to other working refrigeration. Operator to manage issue.
  6. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Maintain copies of food hygiene course certificates on-site. Owner and 1 person on-site at all times when owner is absent must maintain valid food hygiene course. Operator must renew food hygiene training course and forward to inspector when obtained.
    • 29(2)(a) - INADEQAUTE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Perform general cleaning of basement storage fridges and entire space. Clean top of freezer and behind. Clean shelving and small fridge.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION
      • Operator must validate rapid cooling curve for cooked foods made in advance and ensure rapid cooling being performed. Operator to remove all preserves from premises until formulations validated for food safety.
  7. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Maintain copies of food hygiene course certificates on-site. Owner and 1 person on-site at all times when owner is absent must maintain valid food hygiene course. Operator must renew food hygiene training course and forward to inspector when obtained.
    • 29(2)(a) - INADEQAUTE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Perform general cleaning of basement storage fridges and entire space.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION
      • Operator must validate rapid cooling curve for cooked foods made in advance and ensure rapid cooling being performed. Operator to provide / keep on-site formulations for bottled foods and ensure validated products only sold.
  8. Inspection

    3 infractions

    • 28(2) - OPERATOR FAILINF TO HAVE PERSONNEL WHO HAVE SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT 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.
      • moved to new report
    • 30 - OPERATOR FAILING TO ENSURE FOOD IS OBTAINED FROM AN APPROVEDD SOURCE THAT IS SUBJECT TO INSPECTION. An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • moved to new report.
    • 8(2) - FAILING TO POST PERMIT IN CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT A permit must be posted in a conspicuous location in the food establishment.
      • Post valid permit for public viewing.
  9. Inspection

    4 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Maintain copies of food hygiene course certificates on-site. Owner and 1 person on-site at all times when owner is absent must maintain valid food hygiene course.
    • 29(2)(a) - INADEQAUTE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Perform general cleaning of basement storage fridges and entire space.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION
      • Operator must validate rapid cooling curve for cooked foods made in advance. Operator to provide / keep on-site formulations for bottled foods and ensure validated for food safety.
    • 8(2) - FAILING TO POST FOOD ESTABLISHMENT PERMIT IN A CONSPICUOUS LOCATION.
      • Post valid permit for public viewing.

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