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MCLEANS SERVICE CENTRE

7955 HIGHWAY 14, BROOKLYN · Food Establishment

Official record from Nova Scotia →

Inspection summary

MCLEANS SERVICE CENTRE has been inspected 12 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 18, 2024. The most recent inspection, on August 20, 2026, recorded 1 infraction.

None of the 12 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 4 times across 4 separate inspections, most recently on June 8, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on June 24, 2026. For example: 47(1)(a) - OPERATOR FAILING TO ENSURE THAT FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION.

  • 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 2 times across 2 separate inspections, most recently on July 7, 2025. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.

  • 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 once on August 20, 2026. For example: 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;

  • 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 3 times across 3 separate inspections, most recently on July 29, 2026. 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 THE 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.

12 inspections

  1. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Ants previously noted by staff. MAXFORCE ant bait noted on counter behind the syrup station. Insecticide must not be placed on/in close proximity to food and food contact surfaces. Syrups have been moved and bait station removed. Continue pest control measures to rectify the ant issue.
  2. Inspection

    1 infraction

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM THE FOOD ESTABLISHMENT.
      • One foodhandler with acceptable course must be present at all times of operation. Obtain sufficient numbers of certified foodhandlers to ensure shift coverage.
  3. 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 THE FOOD ESTABLISHMENT.
      • One foodhandler with acceptable course must be present at all times of operation. Obtain sufficient numbers of certified foodhandlers to ensure shift coverage.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean and sanitize sandwich prep. table sideboards more frequently. Remove old droppings from electrical panel area. Clean retail walk-in cooler and freezer door areas. New platforms must be made smooth, impervious and easily washable (paint/ varnish). Provide accurate and easily readable thermometer in two door retail fridge.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE THAT FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION.
      • Keep master container box information for chicken supplier with products and invoices available to ensure traceability.
  4. Inspection

    4 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM THE FOOD ESTABLISHMENT.
      • One foodhandler with acceptable course must be present at all times of operation. Obtain sufficient numbers of certified foodhandlers to ensure shift coverage.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Remove non-functioning equipment (oven). Remove refuse more frequently to prevent accumulations. Provide easily cleanable & durable platforms for storage of batter mixes. Clean under / behind all equipment. Correct leak on oil fryer so not dripping on floor. Repair / replace light fixture in walk-in freezer & remount it properly to ceiling. Clean & sanitize staff washroom daily and as required. Clean staff washroom fan and remount ceiling access hatch. Replace heavily rusted bottom racks in walk-in cooler. Clean and sanitize sandwich prep. table sideboards more frequently. Clean covers and under equipment. Label dry ingredient container in dry storage. Remove old droppings from cupboards and electrical panel area. Provide beardnet for bearded foodhandler and ensure used.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front two door retail fridge temperature slightly above 4C in foods. All products relocated to other working refrigeration. Have unit serviced/ adjusted and holding <= 4C / 40F before reuse for potentially hazardous foods.
    • 47(1)(a) - OPERATOR FAILING TO ENSURE THAT FOOD IN FOOD ESTABLISHMENT IS LABELLED & IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION.
      • Keep master container box information for chicken supplier with products and invoices available to ensure traceability.
  5. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean staff washroom, Clean up oil under fryers (fix leak). Raise bottom shelf in rear walk-in so >=6 in. / 15 cm. off of the floor (corrected during inspection). Remove milk crates and provide easily cleanable platform for bulk batter mixes.
  6. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean staff washroom, Clean up oil under fryers. Raise bottom shelf in rear walk-in so >=6 in. / 15 cm. off of the floor.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD, SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front dairy dispenser not holding <= 4C in dairy product. Small amount discarded. Unit to be adjusted / serviced and holding <= 4C in product before any reuse. Refrigerated prep. table not holding <=4C in foods. Potentially hazardous food product discarded. Place "Out of Order" signs on units.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Sideboard countertops must be kept sanitary. Clean / sanitize before / after each meal period.
  7. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning required of staff washroom, under all equipment, walls, corners and hard to get areas, walk-in coolers, under fryers and storage racks. Remove concrete pieces from under prep. table. Provide cleanable platforms in rear walk-in cooler and for dry ingredient storage area. Fix leak under three compartment sinks. Raise bottom shelf in rear walk-in so >=6 in. / 15 cm. off of the floor. Clean and organize front retail walk-in cooler.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD, SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front dairy dispenser not holding <= 4C in dairy product. Small amount discarded. Unit to be adjusted / serviced and holding <= 4C in product before any reuse. Top of refrigerated prep. table not holding <=4C in foods. Have unit serviced / adjusted.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Sideboard countertops must be kept sanitary. Clean / sanitize before / after each meal period. One moldy food product was discarded & raw food was place on bottom of prep. table (corrected).
  8. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Soft packaged foods to be stored in tight covered containers (corrected during inspection). Clean up rear refuse area. Clean up droppings promptly. Cease use of loading door for entry or exit to rear storage. Have pest control operator records available on-site for audits. Have PCO fully label bait stations outside.
  9. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Soft packaged foods to be stored in tight covered containers(a few dry ingredients). More shelves to be raised >=6in. / 15cm off of the floor. Enhanced cleaning program is required of prep. area. Recommend kick plates on displays be removed. Keep storage area clear & organized. Clean up rear refuse area. Have pest control operator records available for audits.
  10. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Soft packaged foods to be stored in tight covered containers. More shelves to be raised >=6in. / 15cm off of the floor. Follow Pest Control Operator recommendations for cleaning and removing food sources. Enhanced cleaning program is required. Verminproof rear bay door (corrected during inspection) Recommend kick plates on displays be removed whereas harbourage sites. Keep storage area clear & organized. Clean up rear refuse area and fill in any burrow holes.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  11. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Perform cleaning of rear dry storage areas under racks. Raise all racks to be >=6in. / 15cm off of the floor. Remove bait stations to outside (corrected). Enhanced cleaning and sanitation program required.
  12. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Perform cleaning of rear dry storage areas to remove debris. Bait station was voluntarily moved outside. One Sideboard requires soaking to remove color. Perform cleaning under behind and top of equipment in coffee service counter area.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Breakfast sandwich preparation table not holding <=4 C in foods. Unit has been taken out of service for storage of potentially hazardous foods and must be adjusted / serviced and holding <=4 C in all areas before reuse. All compartment openings in top must be filled /covered.

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