ECOLE SECONDAIRE DU SOMMET

500 LARRY UTECK, HALIFAX · Food Establishment

5 inspections

1. InspectionMay 11, 2026

   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.
     • Repair receiving door so that there is no gap at the bottom.
   • 35(1) If directed by an inspector, a food establishment must have a quality assurance system in place that identifies, implements, monitors and verifies critical factors in the processing and preparation of food and that effectively prevents contamination or adulteration of food and ensures food safety.
     • Refrigeration, freezer, and hot holding temperature logs must be completed daily and logs must be maintained onsite for review by the Public Health Inspector.
2. InspectionJun 19, 2025

   0 infractions

3. InspectionJun 10, 2025

   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.
     • In accordance with 4.3.1 (b) of the Nova Scotia Food Retail and Food Services Code, clean and sanitize surfaces contaminated by pests.
4. InspectionNov 8, 2023

   0 infractions

5. InspectionOct 12, 2023

   1 infraction

   • 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.
     • 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.