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CURLY SWIRLS ROLLED ICE CREAM - NS PLATE HHC 530

5440 HIGHWAY 1, ST. CROIX · Food Establishment

Official record from Nova Scotia →

Inspection summary

CURLY SWIRLS ROLLED ICE CREAM - NS PLATE HHC 530 has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 6, 2024. The most recent inspection, on July 17, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on July 15, 2025. 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.

  • 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 July 9, 2025. 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.

  • 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 September 6, 2024. For example: 19(2)(e) - INADEQUATE COMMISSARY REQUIREMENTS.

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

    0 infractions

  2. Inspection

    1 infraction

    • 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.
      • Mobile unit door kept open for ventilation during inspection. Install screen door to prevent pest access. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
  3. Inspection

    2 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.
      • Mobile unit door kept open for ventilation during inspection. Install screen door to prevent pest access. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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.
      • Rear chest freezer temperature above 4C during inspection. PHFs still partially frozen and relocated to working stand-up freezer during inspection. Freezer plugged on site. In accordance with Section 3.3.1 of the Nova Scotia Food Services and Food Retail Code, you must store frozen foods at a temperature of -18 degrees Celsius or less. 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
  4. Inspection

    1 infraction

    • 19(2)(e) - INADEQUATE COMMISSARY REQUIREMENTS.
      • Create commissary space with good lighting and cleanable floors/walls (paint) and verminproof building and set up storage area in it.

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