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CENTRE BURLINGTON GAS AND VARIETY, JASK & JO'S CANTEEN

3328 HIGHWAY 215, CENTRE BURLINGTON · Food Establishment

Official record from Nova Scotia →

Inspection summary

CENTRE BURLINGTON GAS AND VARIETY, JASK & JO'S CANTEEN has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 25, 2024. The most recent inspection, on January 30, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 November 22, 2024. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 30, 2026. For example: 47(1)(a) - OPERATOR FAILING TO ENSURE THAT FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on January 30, 2026. For example: 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on January 30, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.

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.

4 inspections

  1. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Clean & sanitize washroom & bar fridge. Clean & organize food storage building. Provide accurate thermometer in single door commercial fridge. Provide self closer on door to residence.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE THAT FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Ground meat without any labelling removed from sale by inspector. Product must only be sold when source is confirmed as approved and labelling is provided.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.
      • Operator must renew Eating Establishment permit & obtain permit prior to beginning operations.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Verminproof garage door to refuse building and clean and organize it. Remove wastes more frequently. Relocate freezer food to food storage building from refuse building (immediate). Clean staff washroom daily and as required. Clean up around canteen and do not leave open wastes or cleaning equipment outside. Relocates sauce packets to >= 6in / 15cm. off of the floor in canteen. Remove packaging material from under freezer and clean by deep fryer before next use.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Have bare wood parts of new shelving constructed made smooth, impervious and easily washable (e.g. paint or varnish). Remove refuse from garbage building and verminproof it.
  4. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Provide paper toweling in dispenser in washroom (corrected). Have bare wood parts of new shelving constructed made smooth, impervious and easily washable (e.g. paint or varnish). Remove refuse from garbage building and verminproof it. All food to be off floor >= 6in. / 15cm in (new) storage building and verminproof it.

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