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ECOLE PUBNICO OUEST

811 HIGHWAY 335, WEST PUBNICO · Food Establishment

Official record from Nova Scotia →

Inspection summary

ECOLE PUBNICO OUEST has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 24, 2023. The most recent inspection, on October 27, 2025, found no infractions.

3 of 5 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: Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on September 16, 2024. For example: 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.

  • 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 September 11, 2024. For example: 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Obtain chlorine test strips in the appropriate concentration detection range and begin regularly testing your dishwasher and counter sanitizer concentrations.
  4. Inspection

    2 infractions

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Ensure that dishes and counters are washed and sanitized in accordance with Section 4.2.5, 4.2.6 and 4.2.8 of the NS Food Retail and Food Services Code. When using chlorine (bleach) as a sanitizer, ensure that it is not mixed with soapy water. Prepare a spray bottle of chlorine solution at 100-200ppm daily for use on counters and other food contact surfaces after washing, and between tasks (such as after handling raw meat). Repair your chemical sanitizing dishwasher so that it operates in accordance with manufacturer specifications. Obtain chlorine test strips in the appropriate concentration detection range and begin regularly testing your unit's sanitizer concentration to verify its safe operation. Ensure that staff are instructed on how to conduct basic maintenance on the unit. Manually sanitize your dishes after washing and rinsing by submersion in warm chlorine at a concentration of 100-200ppm for 2 minutes, followed by air drying, until the dishwasher is repaired.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment;
  5. Inspection

    0 infractions

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