PORTLAND DAY CARE CENTRE
530 PORTLAND, DARTMOUTH · Food Establishment
Inspection summary
PORTLAND DAY CARE CENTRE has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 25, 2024. The most recent inspection, on July 22, 2025, recorded 2 infractions.
1 of 2 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: Handwashing and staff hygiene and Cleaning and sanitizing.
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.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on July 22, 2025. For example:
19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
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 July 22, 2025. 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.
2 inspections
- Inspection
2 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Ensure hand sink is stocked with liquid soap and paper towel in a dispenser.
- 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;
- Commercial dishwasher must reach a final rinse temperature of 82C or maintain a chlorine concentration of 100ppm.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
0 infractions
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