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NSCC, PICTOU CAMPUS (Culinary Kitchen)

39 ACADIA, STELLARTON · Food Establishment

Official record from Nova Scotia →

Inspection summary

NSCC, PICTOU CAMPUS (Culinary Kitchen) has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 1, 2024. The most recent inspection, on October 8, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 once on February 20, 2025. For example: 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 1, 2024. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 February 1, 2024. 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.

  • 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 once on February 1, 2024. For example: 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or

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

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Please clean the meat slicer thoroughly after each use.
  4. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Flooring in walk-in cooler is soft. Floors in storage areas must be in good repair, easy to maintain, easy to clean. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned.
    • 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.
      • Cinnamon buns with cream based topping displayed at room temp. Discussed and educated about refrigerating product if using milk or cream for topping as this is a potentially hazardous food product and requires temp control. Facility will keep the cream topping in the cooler and will be adding the topping upon purchase of the cinnamon bun. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Observed meat subs, sandwiches (tuna, ham & cheese, eggs, chueker), green salad, chef's salad, chicken Caesar salad without labelling. Labelling with basic information required for pre-packaged foods made on site, e.g., product common name, producer and address, list of ingredients, prep date, etc.

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