Horseshoe Lake Child Care Centre
211 HORSESHOE LAKE, BEECHVILLE · Food Establishment
Inspection summary
Horseshoe Lake Child Care Centre has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 16, 2025. The most recent inspection, on September 19, 2025, found no infractions.
1 of 2 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 once on April 16, 2025. 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
- Inspection
0 infractions
- 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.
- Prepared lasagnas in covered pans observed in the reach-in cooler measured internal temperatures between 19-20 degrees Celsius. In accordance with Section 3.3.6 of the Nova Scotia Food Services and Food Retail Code, you must cool foods from 60 degrees Celsius to 20 degrees Celsius within 2 hours, and then from 20 degrees Celsius to 4 degrees Celsius or below within 4 hours. Prepared lasagnas were moved to the reach-in freezer at time of inspection to cool as quickly as possible to 4 degrees Celsius or below.
- 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.
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