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Care and Fun Childcare Dutch Village

3581 DUTCH VILLAGE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Care and Fun Childcare Dutch Village has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since August 2, 2024. The most recent inspection, on October 1, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 3 separate inspections, most recently on October 1, 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;

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 4 separate inspections, most recently on October 1, 2026. For example: 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.

  • 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 3 separate inspections, most recently on July 27, 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;

  • 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 1, 2026. For example: 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.

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.

6 inspections

  1. Inspection

    4 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • A professional pest control company must be hired, and regular pest control measures must continue until the pest issue has been eliminated.
    • 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. Do not store eggs above fruits or vegetables. Eggs must be stored below ready-to-eat foods and vegetables.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and disinfect all areas affected by mice. Mouse droppings were found around the dishwasher and underneath the bottom shelf in the dry storage area.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. One fridge unit was maintaining a temperature of 10°C. The unit must be repaired to maintain a temperature of 4°C or lower. The fridge may be used for storing whole vegetables and non-potentially hazardous foods only. Eggs were removed and transferred to another fridge that was maintaining a temperature of 4°C.
  2. Inspection

    0 infractions

  3. Inspection

    4 infractions

    • 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
    • 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;
      • Do not store dishware directly on top of towels. Towels can harbor bacteria and serve as a source of contamination. Store dishware on clean, air-drying racks that are smooth, non-absorbent, and easily cleanable.
    • 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 dishwasher was not reaching the required sanitizing temperature at the time of the inspection. Although the dishwasher gauge was reading properly, the internal temperature of the unit requires adjustment to ensure adequate sanitization. All dishware must be manually sanitized until the dishwasher is repaired and reaches the required temperature.
    • Insect and Rodent Control - Rodent Control All openings to the outside must be effectively protected against the entrance of rodents.
      • The purple exterior door outside the kitchen has a gap that requires repair to prevent pest entry.
  4. Inspection

    5 infractions

    • 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 3.6 of the NS Food Retail and Food Services Code, you must store foods in food grade containers (plastic or glass) only.
    • 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;
      • Do not store dishware directly on top of towels. Towels can harbor bacteria and serve as a source of contamination. Store dishware on clean, air-drying racks that are smooth, non-absorbent, and easily cleanable.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • The food-grade sanitizer for food contact surfaces must be maintained at 200 ppm. The multi-quat sanitizer was remixed to 200 ppm at the time of the inspection.
    • 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 dishwasher was not reaching the required sanitizing temperature at the time of the inspection. Although the dishwasher gauge was reading properly, the internal temperature of the unit requires adjustment to ensure adequate sanitization. All dishware must be manually sanitized until the dishwasher is repaired and reaches the required temperature.
    • Insect and Rodent Control - Rodent Control All openings to the outside must be effectively protected against the entrance of rodents.
      • The purple exterior door outside the kitchen has a gap that requires repair to prevent pest entry.
  5. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • A few rodent droppings observed in the bottom cabinet next to the refrigerator. Shelving was cleaned and sanitized at time of inspection.
  6. Inspection

    1 infraction

    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Quat sanitizer concentration measured too strong and was diluted to 200ppm. Follow instructions on bottle for sanitizing food contact surfaces.

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