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Hélène Jaune

1496 LOWER WATER, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Hélène Jaune has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 25, 2026. The most recent inspection, on April 27, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 April 27, 2026. For example: 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.

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.

2 inspections

  1. Inspection

    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. The "Fluffy Cakes", which were previously labelled as Japanese Cheesecakes, and are still marketed as Japanese Cheesecakes on the seller's website, are considered a potentially hazardous food item that must be temperature controlled. These "Fluffy Cakes" are not suitable for room temperature storage. If the vendor wants to continue to sell these items as shelf stable products, the vendor must provide laboratory testing to verify that these items are shelf stable.
  2. Inspection

    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. The "Fluffy Cakes", which were previously labelled as Japanese Cheesecakes, and are still marketed as Japanese Cheesecakes on the seller's website, are considered a potentially hazardous food item that must be temperature controlled. These "Fluffy Cakes" are not suitable for room temperature storage. If the vendor wants to continue to sell these items as shelf stable products, the vendor must provide laboratory testing to verify that these items are shelf stable.

Nearby inspected facilities

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