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NOVA SCOTIA HEALTH AUTHORITY - NUTRITION AND FOOD SERVICES

492 ARCHIBALD BROOK, MIDDLE MUSQUODOBOIT · Food Establishment

Official record from Nova Scotia →

Inspection summary

NOVA SCOTIA HEALTH AUTHORITY - NUTRITION AND FOOD SERVICES has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 20, 2024. The most recent inspection, on April 10, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions.

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 once on September 20, 2024. For example: 29(2)(a) 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

    0 infractions

  3. Inspection

    1 infraction

    • 29(2)(a) 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;
      • The automatic sanitizer dispenser is not providing a detectable concentration of sanitizer. Have the dispenser serviced and verify that it is providing an adequate concentration of sanitizer. The kitchen will use chlorine bleach until this is completed. Chlorine bleach may also replace the above sanitizer. To prepare chlorine bleach sanitizer, mix 2.5ml (1/2 tsp) household unscented chlorine bleach with 1 litre (1qt) tap water.

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