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HANTS EXHIBITION ARENA CANTEEN

239 WENTWORTH, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

HANTS EXHIBITION ARENA CANTEEN has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 21, 2024. The most recent inspection, on September 28, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on September 25, 2026. For example: 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.

  • 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 3 times across 3 separate inspections, most recently on September 17, 2026. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on September 25, 2026. For example: 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.

  • 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 3 times across 3 separate inspections, most recently on September 25, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION

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.

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION
      • Concrete block under grill are uncleanable surfaces. Replace with easily cleanable, smooth, very durable, legs or mounts that meet all Fire Code requirements.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.
      • Provide accurate and easily readable thermometers in single door & double door commercial refrigerators.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
      • Have permit renewed and obtain permit before continuing operations
  3. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Concrete blocks under grill are uncleanable surfaces. Replace with easily cleanable, smooth, very durable, legs or mounts that meet all fire code requirements also. Clean table and table cloth by freezer. Slight adjustment required of two door commercial fridges before use for food storage. Bait is not to be used or present in food establishment (corrected during inspection).
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.
      • Provide accurate and easily readable thermometers in single door and two door commercial fridges.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Raw food (bacon) must be stored below and separately and below other foods.
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
      • Operator must renew food establishment permit immediately and obtain permit prior to beginning operations.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE & IN GOOD REPAIR.
      • Two fridges storing potentially hazardous foods without thermometers for monitoring. Provide accurate and easily readable thermometers in front of fridges for monitoring.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED OR HANDLED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Store raw meats below & separate from any "Ready To Eat" foods. Move bacon and hamburger to bottom of fridge (one corrected). Cease also the use of common use drying towels.
  6. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM
      • Perform manual equipment washing properly including sanitizing & air drying (no dish towels). Manual dishwashing procedure signage needed (corrected during inspection). Clean behind equipment including walls and equipment surfaces.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED & STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION
      • Raw foods must be stored below and separate from cooked or ready to eat foods in fridges. Cooked food left out at room temperature must be reheated and hot held or put in fridge so not left in Danger Zone.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing

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