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DR. ARTHUR HINES HEALTHY LUNCH PROGRAM

75 MUSGRAVE, SUMMERVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

DR. ARTHUR HINES HEALTHY LUNCH PROGRAM has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 8, 2024. The most recent inspection, on January 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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 2 times across 2 separate inspections, most recently on October 23, 2024. For example: 33(1) - OPERATOTR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 once on January 29, 2026. For example: 19(1)(d) - FAILING TO LOCATE, DESIGN, CONSTRUCT & MAINTAIN TO ESTABLISHMENT TO ENSURE LAYOUT ALLOWS FOR MOVEMENT OF FOOD IN A WAY THAT PREVENTS CONTAMINATION.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 8, 2024. For example: 19(2)(b) - INADEQUATE HANDWASHING FACILITIES.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 8, 2024. For example: 29(3) - INADEQUATE CHEMICAL LABELLING. 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.

  • 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 October 23, 2024. For example: 36 - FAILING TO HAVE PROCEDURE TO ADDRESS DEVIATION OR DEFECT IN QUALITY ASSURANCE PROGRAM THAT COULD AFFECT FOOD SAFETY.

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

    1 infraction

    • 19(1)(d) - FAILING TO LOCATE, DESIGN, CONSTRUCT & MAINTAIN TO ESTABLISHMENT TO ENSURE LAYOUT ALLOWS FOR MOVEMENT OF FOOD IN A WAY THAT PREVENTS CONTAMINATION.
      • Restore front door to cafeteria to ensure flow of food in one direction for all foodservice.
  2. Inspection

    2 infractions

    • 33(1) - OPERATOTR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Food products on door of domestic fridge not holding <=4C in foods. Potentially hazardous foods relocated to cold area <=4C during inspection. Door not to be used for PHF's storage agreed to by operator.
    • 36 - FAILING TO HAVE PROCEDURE TO ADDRESS DEVIATION OR DEFECT IN QUALITY ASSURANCE PROGRAM THAT COULD AFFECT FOOD SAFETY.
      • Operator agreed to cease use of common use drying towels (corrected during inspection). Suppliers or others are not to enter preparation areas (corrected during inspection). Air drying rack is needed over dishwasher for air drying to improve functionality of kitchen. Check detergent feed to dishwasher.
  3. Inspection

    3 infractions

    • 19(2)(b) - INADEQUATE HANDWASHING FACILITIES.
      • Provide handwashing procedure signage that is acceptable posted at dedicated handwash sink.
    • 29(3) - INADEQUATE CHEMICAL LABELLING. 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.
      • Provide legible and easily readable directions for use on chemical spray bottles.
    • 35(1) - INADEQUATE TEMPERATURE MONITORING
      • Keep daily temperature records for all refrigeration including any corrective actions. Provide accurate chef's thermometer to foodhandler and keep on-site.

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