CAMP KIDSTON
7429 MOOSE RIVER, LONG LAKE · Food Establishment
Inspection summary
CAMP KIDSTON has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 28, 2024. The most recent inspection, on August 13, 2026, recorded 1 infraction.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 3 times across 2 separate inspections, most recently on August 13, 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;
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.
3 inspections
- Inspection
1 infraction
- 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;
- Dishwasher sanitizer: The sanitizer concentration in the dishwasher was measured at 10 ppm. Correct the sanitizer concentration and ensure the dishwasher is reaching 100 ppm. Manually wash, rinse, and sanitize all dishware until the dishwasher is repaired. The dishwasher currently has two sanitizer lines connected to the unit. The dishwasher must be equipped with liquid detergent and a chlorine sanitizer.
- 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;
- Inspection
2 infractions
- 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;
- The food contact surface sanitizer in use is too strong. If you are using non-household bleach as a sanitizer, it is important to follow the manufacturer's instructions on correct dilution protocol.
- 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;
- The mechanical dishwasher was not providing sanitizer during the rinse cycle at the time of the inspection. The kitchen staff are switching to manually sanitizing dishware after washing dishes in the mechanical dishwasher. Do not return the mechanical dishwasher to full service until the mechanical dishwasher is demonstrated to provide 100ppm chlorine sanitizer during the rinse cycle.
- 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;
- Inspection
0 infractions