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CAMP MOCKINGEE (WINDSOR ROTARY CAMP)

160 SMELTZER, UPPER VAUGHAN · Food Establishment

Official record from Nova Scotia →

Inspection summary

CAMP MOCKINGEE (WINDSOR ROTARY CAMP) has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 16, 2024. The most recent inspection, on July 28, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on July 9, 2025. 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;

  • 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 2 times across 2 separate inspections, most recently on July 9, 2025. For example: 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS ACCURATE TEMPERATURE MONITORING DEVICE THAT IS ACCURATE AND EASILY READABLE.

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

  1. Inspection

    0 infractions

  2. 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;
      • Remove mildew from cupboard door & under sink in manual dishwashing area. One produce fridge storing non-potentially hazardous foods (PHF's) was adjusted by operator during inspection. Operator will ensure unit holding <=4C / 40F before use for PHF's
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS ACCURATE TEMPERATURE MONITORING DEVICE THAT IS ACCURATE AND EASILY READABLE.
      • Replace broken thermometer in produce fridge.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION. 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 cleaning of all cupboard doors to remove buildups. Remove insulation behind pressure tank. Repair (verminproof)garbage bin and have all bins cleaned out.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • One domestic fridge not holding <=4C requires slight temperature adjustment. Unit was adjusted by operator at time of inspection. Educate users to perform temperature monitoring and keep records.

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