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SOUTH END COMMUNITY DAY CARE CENTRE

5594 MORRIS, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

SOUTH END COMMUNITY DAY CARE CENTRE has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 31, 2023. The most recent inspection, on July 31, 2025, found no infractions.

2 of 5 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, Chemicals and toxic substances and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on July 11, 2025. For example: Water Temperatures Hot water at children's hand sinks and at other sinks accessible to children must be at a recommended temperature of 105° F and never exceed 49°C or 120° F. Water is to be automatically tempered using methods such as mixing faucets/ valves, or separate hot water tanks.

  • 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 July 11, 2025. For example: Child Activity Areas Equipment, materials and furnishings must be of sturdy, safe construction, easy to clean and free of sharp points or corners, splinters, protruding nails, loose rusty parts or paint which contains lead or other poisonous materials.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 11, 2025. For example: Sand and Water Play - Sand Boxes All outdoor sand boxes must be covered when they are not being used. The lid must be fitted to exclude animals but to allow air circulation.

  • 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 11, 2025. For example: 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on July 11, 2025. For example: Child Activity Areas Play materials must be stored on low, open shelves, readily accessible to children and should be arranged in an orderly manner so that children may select, remove and replace the play materials either independently or with minimum assistance. Free-standing shelving over four feet high should be fastened securely to the wall.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    6 infractions

    • Child Activity Areas Equipment, materials and furnishings must be of sturdy, safe construction, easy to clean and free of sharp points or corners, splinters, protruding nails, loose rusty parts or paint which contains lead or other poisonous materials.
      • Address the damaged fence.
    • Child Activity Areas Play materials must be stored on low, open shelves, readily accessible to children and should be arranged in an orderly manner so that children may select, remove and replace the play materials either independently or with minimum assistance. Free-standing shelving over four feet high should be fastened securely to the wall.
      • Ensure that shelving units over four feet high are affixed to the walls to prevent injury.
    • Cleaning and disinfection policies The centre must develop and enforce proper cleaning and disinfection policies.
      • Clean and sanitize the surfaces contaminated by pest droppings. Ensure this is included in the cleaning schedule, preferably as a morning (opening), task.
    • Diapering Area There must be a counter or change table for the sole purpose of diapering that is equipped with a pad made of a smooth, non-absorbent and easily cleanable material.
      • Provide a pad for the diapering table that is smooth, tight and non-absorbent. The diaper changing pad should be repaired or replaced.
    • Sand and Water Play - Sand Boxes All outdoor sand boxes must be covered when they are not being used. The lid must be fitted to exclude animals but to allow air circulation.
      • Provide a cover for the sand box when not in use.
    • Water Temperatures Hot water at children's hand sinks and at other sinks accessible to children must be at a recommended temperature of 105° F and never exceed 49°C or 120° F. Water is to be automatically tempered using methods such as mixing faucets/ valves, or separate hot water tanks.
      • Ensure the temperature of the water at the hand sink is not greater than 49C (120F). Temper water using methods such as mixing faucets/ valves, or a separate hot water tank. Ensure that the hot water temperature at any sink accessible to children is maintained at temperatures not greater than 49C (120F), and ideally 41C (105F). Provide hot and cold water to hand sinks.
  3. 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;
      • Hand wash station should only be used for hand washing and should always be accessible.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • Ensure food contact surface sanitizer is prepared according to the manufacture’s instructions provided without fail.
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • Dampness and Mould The building should be dry and free from dampness and mould. Walls in moist areas should be examined for excessive moisture and indications of fungal growth. Areas of mould must be identified to prepare for cleaning and remediation.
      • Replace flooring in the Preschool classroom, hallway, offices, washroom off hallway and kitchen.

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