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LAKESIDE VARIETY STORE

1808 HIGHWAY 14, VAUGHAN · Food Establishment

Official record from Nova Scotia →

Inspection summary

LAKESIDE VARIETY STORE has been inspected 15 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 25, 2023. The most recent inspection, on April 27, 2026, recorded 1 infraction.

1 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on January 22, 2025. For example: 19(1)(a) - FAILING TO LOCATE DESIGN CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on January 15, 2025. For example: 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS, & OTHRE PESTS ARE CONTROLLED.

  • 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 December 2, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 2 times across 2 separate inspections, most recently on January 13, 2026. For example: 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on July 9, 2024. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT

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.

15 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct prep. table so no condensate is inside refrigerated compartments.
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct prep. table so no condensate is inside refrigerated compartments. Correct water collection gutter system in food storage room in basement so draining properly. Clean out gutters.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct prep. table so no condensate is inside refrigerated compartments. Repair floor and replace tile where broken or removed in deli, kitchen and walk-in cooler. Correct water collection gutter system in food storage room in basement so draining properly. Clean out gutters.
  4. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct prep. table so no condensate is inside refrigerated compartments. Repair floor and replace tile where broken or removed in deli, walk-in cooler, and kitchen. Correct water collection gutter system in food storage room in basement so draining properly. Clean out gutters.
  5. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct prep. table so no condensate is inside refrigerated compartments. Repair floor and replace tile where broken or removed in deli, walk-in cooler, and kitchen. Correct water collection gutter system in food storage room in basement so draining properly. Clean out gutters. Provide water sampling results for 2026 to inspector. Clean washrooms.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.
      • Dept records indicate permit is expired. Operator must immediately renew and obtain permit prior to beginning operations.
  6. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct prep. table so no condensate is inside refrigerated compartments. Repair floor and replace tile where broken or removed in deli, walk-in cooler, and kitchen. Correct water collection gutter system in food storage room in basement so draining properly. Clean out gutters. Provide water sampling results for 2025. Maintain copies of water sampling results on-site. Referral will be made to water lead inspector.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy dispenser still in use but not holding < = 40F4C. Product held > 4C / 40F was discarded by operator. Do not use unit until corrected. Provide service report to inspector. Keep milk and cream in fridge in interim.
  7. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct ice cream unit and prep. table so no condensate inside refrigerated compartments. Repair floor and replace tile where broken or removed in deli, walk-in cooler, and kitchen. Correct water collection gutter system in food storage room in basement so draining properly and no water on floor. 5 moldy cabbaged removed. Provide water sampling results for 2025.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy dispenser > 4C for >4 hours. Dairy product was discarded. Do not use unit until serviced / adjusted and holding <= 4C in product.
  8. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide acceptable sanitizer product for both deli, store & take-out. Keep proper labelling in chemical spray bottles. Correct ice cream unit and prep. table so no condensate inside refrigerated compartments. Repair floor and replace tile where broken or removed in deli, walk-in cooler, and kitchen. Correct water collection in gutter system in basement so no water on food storage room.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy dispenser not holding <=4C in foods. Dairy product to be discarded. Two separate hot holding units not holding foods >= 60C. Pizza ,= 2 hours in unit were removed to refrigeration. Keep temperature logs at least twice daily and include corrective actions.
  9. Inspection

    1 infraction

    • 19(1)(a) - FAILING TO LOCATE DESIGN CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.
      • Repair / replace floor tile deli area where damaged or removed.
  10. Inspection

    2 infractions

    • 19(1)(a) - FAILING TO LOCATE DESIGN CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.
      • Corrections required to equipment and activity locations in deli area. Maintain full work station on deli end free of equipment and fully accessible. Repair / replace floor tile deli area where damaged or removed.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS, & OTHRE PESTS ARE CONTROLLED.
      • Storage room requires traps for monitoring. Remove / eliminate all burrow holes at basement entry and any harbourage locations.
  11. Inspection

    2 infractions

    • 19(1)(a) - FAILING TO LOCATE DESIGN CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.
      • Corrections required to equipment and activity locations in renovated deli area. Maintain a full work station of counter area on deli end free of equipment and fully accessible. Relocate countertop oven to middle area near sandwich prep. Repair / replace floor tile deli area where damaged or removed. Deli area requires cleaning & painting of cupboards. No extension cords on counters.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS, & OTHRE PESTS ARE CONTROLLED.
      • Storage room requires traps for monitoring. Eliminate holes at door at store basement. Remove / eliminate all burrow holes at basement entry and any harbourage locations.
  12. Inspection

    2 infractions

    • 19(1)(a) - FAILING TO LOCATE DESIGN CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.
      • Corrections required to equipment and activity locations in renovated deli area. Maintain a full work station of counter area on deli end free of equipment and fully accessible. Relocate UV light to location not on counter or over food and meets all manufacturer requirements. Relocate countertop oven to middle area near sandwich prep. Repair / replace floor tile deli area where damaged or removed.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS, & OTHRE PESTS ARE CONTROLLED.
      • Keep grease waste container cover in place and clean up spills around it daily. Cut vegetation at basement entry. Storage room requires traps. Deli area requires cleaning and painting of cupboards and cover hole(s). Clean up signs.
  13. Inspection

    3 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT
      • Have more foodhandlers renew / obtain food hygiene training course. Operator must ensure at least one person with valid food hygiene course present at all times.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS, & OTHRE PESTS ARE CONTROLLED.
      • Clean up droppings & remove any harbourage sites in basement. Provide physical / mechanical traps for monitoring inside. Cut vegetation around building.
    • 34 - FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Personal foods not to be stored in permitted area (corrected during inspection). All food and packaging must be stored >6in. / 15cm. off of the floor (corrected during inspection). Promptly refrigerate cooked foods to ensure rapid cooling curve is met (corrected during inspection).
  14. Inspection

    4 infractions

    • 19(2)(a) - INADEQUATE WATER SAMPLING PROTCOL BEING FOLLOWED / RECORDS KEPT.
      • Provide most recent bacteriological water sampling results to inspector and if not taken have one taken and results forwarded.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT
      • Have more foodhandlers renew / obtain food hygiene training course. Operator must ensure at least one person with valid food hygiene course present at all times.
    • 29(2)(b) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS, & OTHRE PESTS ARE CONTROLLED.
      • Verminproof basement, clean up droppings observed & remove any harbourage sites. Remove bait station to outside. Use physical / mechanical traps for monitoring inside. See Pest Control operator for further recommendations (immediately). Cut vegetation around building and move dumpsters away from it.
    • 34 - FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Domestic storage fridge not holding <4C in foods. Foods recently placed relocated to other working refrigeration by operator and will correct before reuse and manage issue. Cover foods in freezer. Personal foods not to be stored in permitted area. All food and packaging must be stored >6in. / 15cm. off of the floor.
  15. Inspection

    0 infractions

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