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Le Gabriel Restaurant and Lounge

15424 CABOT, CHÉTICAMP · Food Establishment

Official record from Nova Scotia →

Inspection summary

Le Gabriel Restaurant and Lounge has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on July 16, 2026. The most recent inspection, on July 16, 2026, recorded 1 infraction.

In the past 12 months there was 1 inspection with 1 infraction 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 once on July 16, 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.

1 inspection

  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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. (Corrected During Inspection). Potentially hazardous food products noted to be thawing at room temperature (noted at 3C) were relocated to the walk-in refrigeration unit below 4C. Ensure that approved thawing methods are utilized: Thaw potentially hazardous food products, that are sealed, using the cold water method (continuous cold potable water or change the cold water every 30 minutes until thawed, once thawed relocate product to refrigeration unit at or below 4C. or Thaw on the bottom shelf of a refrigeration unit in container.

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