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CANTON FAMILY RESTAURANT Ltd

294 COMMERCIAL, NORTH SYDNEY · Food Establishment

Official record from Nova Scotia →

Inspection summary

CANTON FAMILY RESTAURANT Ltd has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 11, 2023. The most recent inspection, on February 25, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 February 25, 2026. For example: 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;

  • 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 3 times across 3 separate inspections, most recently on February 9, 2026. For example: 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;

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 February 9, 2026. For example: 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 9, 2026. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

  • 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 once on September 26, 2024. For example: 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;

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.

7 inspections

  1. Inspection

    1 infraction

    • 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 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean.
  2. Inspection

    4 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • In accordance with Section 2.15(c) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for the public are well lit. Replace burned out light bulb in men's washroom stall.
    • 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;
      • In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces are cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew food establishment permit.
  3. Inspection

    0 infractions

  4. Inspection

    2 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 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean and in good repair.
    • 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;
      • In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep raw foods stored separate from and below ready-to-eat foods. In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
  5. Inspection

    1 infraction

    • 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Any items not associated with food preparation must have dedicated storage.
  6. Inspection

    3 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 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are kept clean.
    • 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;
      • In accordance with Section 3.5 of the NS Food Retail and Food Services Code, you must keep all foods covered when not in use.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food establishment permit must be renewed.
  7. Inspection

    0 infractions

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