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CHEZZETCOOK VOLUNTEER FIRE DEPT. LADIES AUXILLARY

5543 HIGHWAY 7, HEAD OF CHEZZETCOOK · Food Establishment

Official record from Nova Scotia →

Inspection summary

CHEZZETCOOK VOLUNTEER FIRE DEPT. LADIES AUXILLARY has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 6, 2025. The most recent inspection, on March 5, 2026, found no infractions.

2 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: Food temperature control, Cleaning and sanitizing and Pests.

The last 2 inspections in a row found no infractions.

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.

  • 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 January 6, 2025. For example: 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;

  • 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 once on January 6, 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;

  • 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 once on January 6, 2025. For example: 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;

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on January 6, 2025. For example: 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.

  • 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 once on January 6, 2025. For example: 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;

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

    0 infractions

  3. Inspection

    5 infractions

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Water test results not available during inspection. Submit bacteria and chemical water test results to the Department asap. No hot water in two basin sink at the bar. Provide hot water at the 2 compartment sink. Hot water must be available under adequate pressure and in sufficient quantities to meet the needs of the facility.
    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • In accordance with Section 4.5.1 of the NS Food Retail and Food Services Code, you must: remove waste, refuse and recyclable materials from the food premises at a frequency that will minimize the development of objectionable odours and other conditions that attract or harbour insects and rodents. a. Follow requirements for the separation of various solid waste streams as outlined by municipal regulations and bylaws. Remove accumulated dirty/used plastic cups (single service) in bar and recycle accordingly. This practice attracts pests.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • No proof of food hygiene training certification at the time of inspection. In accordance with Section 6.3.4 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 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 of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. Cleaning required: Declutter the bar and ensure cleaning of bar flooring and dishware in cupboards in main kitchen.
    • 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;
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. c. Insect control devices used that are designed to trap insects by adhesive or devices that may expel the insects or insect fragments are installed so that the dead insects or insect fragments cannot fall onto exposed food or equipment. Ensure insect traps (sticky tapes or similar devices) are changed regularly or when loaded with insects. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Observed rodent droppings in bottom cupboards. Obtain the services of a certified pest control and ensure to clean and sanitize areas contaminated with droppings.

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