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KINGSTON LIONS HALL

1482 VETERANS, KINGSTON · Food Establishment

Official record from Nova Scotia →

Inspection summary

KINGSTON LIONS HALL has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 21, 2024. The most recent inspection, on February 10, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 once on January 13, 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.

  • 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 once on November 21, 2024. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM. A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;

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

    0 infractions

  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.
      • Single door stainless steel fridge measured 8.7*C. Perishable food placed in the fridge this morning moved to another fridge. Perishable food in longer than this morning discarded. Adjust fridge temperature so that it maintains 4*C or less. Temperature log template provided via email. Begin recording temperatures.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM. A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Install more cleanable shelving or platforms so all food & packaging is stored >= 6in. 15cm off of the floor. in basement dry storage. Post handwashing procedure sign at handwash sink in kitchen and indicate sink to be handwashing only prior to next event.

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