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RAYMOND FRIESEN

2 OCHTERLONEY, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

RAYMOND FRIESEN has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 19, 2024. The most recent inspection, on May 9, 2026, recorded 3 infractions.

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

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 once on May 9, 2026. 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 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 once on May 9, 2026. For example: 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 9, 2026. For example: 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.

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

  1. Inspection

    3 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • In accordance with Section 6.3.3 of the NS Food Retail and Food Services Code, you must provide verification of completion of a valid, recognized food hygiene course to the Department.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • Potentially Hazardous food (Cakes with whipped topping) must be prepared at a permitted commercial kitchen and stored there until the food is taken to the market to be sold. Submit a Permission to Use a Permitted Eating Establishment form.
    • 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.
      • Farm fresh eggs, washed and bagged greens and cakes with whipped topping must be stored at or below 4 degrees Celsius. 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.
  2. Inspection

    0 infractions

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