SACKVILLE EARLY LEARNING CENTRE

Inspection summary

SACKVILLE EARLY LEARNING CENTRE has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 17, 2024. The most recent inspection, on July 8, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene.

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.

• 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 May 14, 2026. For example: 28(3) A person in a food establishment who comes into contact with food must be trained or instructed in food hygiene to a level appropriate to the activity that the person performs.

• Permits, records and postingLower risk

  Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

  Recorded 2 times on February 3, 2026. For example: 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.

• 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 14, 2026. For example: General Considerations Food preparation and kitchen areas must be separated from eating, play, toilet and diaper changing areas and should not be used as a passage while food is being prepared. Separation may be achieved by a door, counter, gate or room divider. Food preparation, storage and service must follow the principles of food safety as provided by the Nova Scotia Food Safety Regulations. Handwashing facilities must be provided in or adjacent to food preparation areas. Thermometers must be used to ensure that the proper internal cooking and refrigeration temperatures of potentially hazardous foods are maintained. The kitchen and kitchen equipment must be inaccessible to infants and toddlers. Older children may be permitted in the kitchen as an educational activity if under the direct supervision of staff who have foodhandler certification. Home canned foods with the exception of jams and jellies, and foods in dented, rusted and bulging cans are not to be used. Food from cans without labels shall not be used. Fresh fruits and vegetables shall be thoroughly washed before serving.

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.

• View the official Nova Scotia Environment and Climate Change (Food Safety Program) disclosure site
• See all inspected facilities in Nova Scotia
• How to read an inspection report