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BROOKLYN EARLY LEARNING AND CHILDCARE CENTRE

86 DUNLOP, BROOKLYN · Food Establishment

Official record from Nova Scotia →

Inspection summary

BROOKLYN EARLY LEARNING AND CHILDCARE CENTRE has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 17, 2024. The most recent inspection, on June 1, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 7 times across 6 separate inspections, most recently on March 16, 2026. For example: 19(2)(a) - OPERATOR FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER AND CONTROL TEMPERATURE.

  • 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 March 18, 2025. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED / HANDLED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.

  • 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 once on April 18, 2024. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 once on April 18, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on May 9, 2025. For example: 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITZED.

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.

10 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 19(2)(a) - OPERATOR FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER AND CONTROL TEMPERATURE.
      • See NSE water lead inspector for next steps and corrective actions to correct manganese issue in water supply to meet CDWQG. Commercially bottled water to be used in all cooking, washing of produce, and ice / beverage or drinking purposes. Replenish salt to water softener.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Both refrigerators in kitchen require cleaning. Adopt a weekly or more schedule that maintains a sanitary condition.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Infant room dairy fridge not holding <= 4C in foods. Have unit serviced / adjusted and holding <= 4C before reuse for potentially hazardous foods and thermometer for monitoring appears inaccurate and to be replaced. Operator will manage issue.
  4. Inspection

    1 infraction

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE AND VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE
      • Perform corrective actions required to have chemical advisory for manganese removed by Water Lead Inspector. Maintain signs posted, commercially bottled water use for food or drink and advise users.
  5. Inspection

    2 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE AND VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE
      • Perform corrective actions required to have chemical advisory for manganese removed by Water Lead Inspector. Maintain signs posted, commercially bottled water use for food or drink and advise users.
    • 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITZED.
      • Common use hand / dish towels removed during inspection.
  6. Inspection

    2 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE AND VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE
      • Perform corrective actions required to have chemical advisory for manganese removed by Water Lead Inspector. Maintain signs posted, commercially bottled water use for food or drink and advise users.
    • 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITZED.
      • Repair or replace fridge thermometer.
  7. Inspection

    3 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE AND VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE
      • Perform corrections required to have chemical advisory for manganese removed by Water Lead (Inspector). Use commercially (bottled) water for food or drink and advise users.
    • 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITZED.
      • Correct function of high temperature dishwasher (observed wash cycle temperature too low and spray arms not moving). Have unit serviced by professional and work report provided to inspector. Manually wash, rinse, and sanitize or use disposable dishware until fixed. Cleaning required of fridges and freezers, cupboards, fronts of cupboards, behind equipment and dispensers. Repair or replace fridge thermometer.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED / HANDLED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Remove for disposal 10 thin cutting boards whereas in uncleanable condition.
  8. Inspection

    0 infractions

  9. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Handwash sink must be cleaned out and not used for any other purposes. Post handwashing procedure sign and provide waste receptacle all within reach of the user.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Correct function of mechanical dishwasher. Correct lighting in kitchen to be >= 540 lux at counter level and ensure shielded or shatterproof construction. Clean sink area, window sill, top of fridge, interior of both fridges, front of microwave, and the dispensers.
    • 8(2) - OPERATOR FAILING TO POST FOOD ESTABLISHMENT PERMIT IN A CONSPICUOUS LOCATION.
      • Post valid permit for public viewing.
  10. Inspection

    1 infraction

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL TEMPERATURE A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Perform corrective actions and any sampling required to have chemical advisory removed by water lead inspector.

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