CHRISTOPHER ROBIN'S LEARNING CENTRE

11 SCARFE, DARTMOUTH · Food Establishment

4 inspections

1. InspectionApr 21, 2026

   0 infractions

2. InspectionJul 17, 2025

   0 infractions

3. InspectionApr 25, 2025

   2 infractions

   • 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.
     • Adjust stand-up cooler (Kenmore) temperature to a colder setting. Potentially hazardous foods must be store at or below 4C (40F). Monitor cooler to ensure the same is able to maintain safe refrigeration temps. 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.
   • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
     • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for refrigeration equipment.
4. InspectionNov 29, 2023

   0 infractions