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HANTSPORT SCHOOL

11 SCHOOL, HANTSPORT · Food Establishment

Official record from Nova Scotia →

Inspection summary

HANTSPORT SCHOOL has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 7, 2024. The most recent inspection, on December 11, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 on December 11, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on October 4, 2024. For example: 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS AND DIRECTIONS FOR USE, IN MAINTENCE CLEANING & SANITATION PROGRAM

  • 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 December 11, 2025. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM

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

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM
      • Provide properly designed exhaust canopy over stove top & ensure ducted outside.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two pots of improperly cooled soup were discarded during inspection. Recommend cook, hot hold & serve type operations. For rapid cooling meet Dept. rapid cooling curve 1. 140-68F in <= 2 hours. 2. 68-40F in less than next 4 hours. Educate staff on proper cooling methods.
    • 47(2)(b) - OPERATOR FAILING TO ENSURE THAT REFRIGERATED FOODS HELD FOR GREATER THAN 24 HOURS IS CLEARLY MARKED TO INDICATE DATE BY WHICH IT MUST BE CONSUMED.
      • Label & date foods prepared on previous days.
  2. Inspection

    1 infraction

    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS AND DIRECTIONS FOR USE, IN MAINTENCE CLEANING & SANITATION PROGRAM
      • Improve labelling on chemical spray bottles to include concentrations and for use, so workers can follow manufacturers instructions.
  3. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean oven, pans storage, exterior surfaces in and around equipment and microwaves. Clean under equipment wash sinks. Provide complete directions for use on spray bottle including concentrations. Maintain all food and packaging properly stored >= 6in. / 15cm. off the floor (corrected). Keep hair restrained and keep personal items stored separately and off counters

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