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L.E. SHAW ELEMENTARY SCHOOL CAFETERIA

486 OAK ISLAND, AVONPORT · Food Establishment

Official record from Nova Scotia →

Inspection summary

L.E. SHAW ELEMENTARY SCHOOL CAFETERIA has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 13, 2024. The most recent inspection, on January 15, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on January 15, 2026. For example: 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS & USES, IN MAINTENANCE, CLEANING & SANITATION PROGRAM.

  • 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 October 11, 2024. For example: 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO 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.

4 inspections

  1. Inspection

    1 infraction

    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS & USES, IN MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Add concentration and directions for use to sanitizer spray bottles so users can follow manufacturer instructions.
  2. 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;
      • Full label required on chemical spray bottles and include directions for use and concentrations so workers can follow manufacturers instructions.
  3. Inspection

    2 infractions

    • 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;
      • Correct mechanical exhaust of air in staff washroom. Post acceptable handwash procedure sign at all staff handwashes. Improve labelling on chemical spray bottles to include directions for use and concentrations so workers can follow manufacturers instructions.
    • 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Rear storage fridge not set below 4C / 40F and not holding <=4C in foods. All potentially hazardous foods were relocated to other working refrigeration during inspection. Operator responsible to monitor refrigeration and hot holding and keep records including corrective actions available for audits. Do not use fridge until verified at proper temperature.
  4. Inspection

    2 infractions

    • 29(2)(a) - FAILURE TO ENSURE MAINTENANCE, CLEANING, & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean microwave and bottom of fridge. No apparent air exhaust in washroom. Perform maintenance check and repair as necessary.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Domestic storage fridge not maintaining <=4C in foods. All potentially hazardous foods (PHF) recently placed were relocated to other working refrigeration by foodhandler. Refrigeration unit must be serviced / adjusted and holding <=4C in foods before use for PHF.

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