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ST. JOSEPHS CHILDRENS CENTRE (DUKE TOWER)

5251 DUKE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

ST. JOSEPHS CHILDRENS CENTRE (DUKE TOWER) has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 23, 2024. The most recent inspection, on February 25, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 4 separate inspections, most recently on February 12, 2026. 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;

  • 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 3 times across 3 separate inspections, most recently on February 17, 2026. For example: 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;

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.

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings noted on the food dry storage shelving, on the floor around the stove, in pots cupboard, beneath the sink, and on the countertop behind the fresh fruit. Until the larger issue with rodents in the facility is dealt with, thoroughly clean and sanitize the kitchen regularly to prevent food from being contaminated with rodent droppings. Food contact surfaces, such as counter tops, must be cleaned and sanitized each day before food preparation begins.
  3. Inspection

    2 infractions

    • 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;
      • The food contact surface sanitizer spray bottle on site was broken and empty. Replace the spray bottle with a new, labelled spray bottle. To prepare a food contact surface sanitizer, mix 2.5ml (1/2 tsp) household, unscented chlorine bleach with 1 litre (1 qt) water. Prepare this solution regularly through the week to ensure that the concentration of active ingredient is sufficient.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings noted on the food dry storage shelving, on the floor around the stove, in pots cupboard, beneath the sink, and on the countertop behind the fresh fruit. Until the larger issue with rodents in the facility is dealt with, thoroughly clean and sanitize the kitchen regularly to prevent food from being contaminated with rodent droppings. Food contact surfaces, such as counter tops, must be cleaned and sanitized each day before food preparation begins.
  4. Inspection

    2 infractions

    • 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;
      • The food contact surface sanitizer spray bottle on site was broken and empty. Replace the spray bottle with a new, labelled spray bottle. To prepare a food contact surface sanitizer, mix 2.5ml (1/2 tsp) household, unscented chlorine bleach with 1 litre (1 qt) water. Prepare this solution regularly through the week to ensure that the concentration of active ingredient is sufficient.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings noted on the food dry storage shelving, on the floor around the stove, in pots cupboard, beneath the sink, and on the countertop behind the fresh fruit. Until the larger issue with rodents in the facility is dealt with, thoroughly clean and sanitize the kitchen regularly to prevent food from being contaminated with rodent droppings. Food contact surfaces, such as counter tops, must be cleaned and sanitized each day before food preparation begins.
  5. Inspection

    1 infraction

    • 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;
      • The mechanical dishwasher does not have a supply of cleaning chemicals attached to it. The dishwasher may be used to sanitize dishware that is manually washed and rinsed. These dishes must be washed and rinsed in the kitchen. Do not wash dishware in the classrooms.
  6. Inspection

    4 infractions

    • 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;
      • No food contact surface sanitizer was available in the kitchen during the inspection.
    • 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;
      • The kitchen floors, walls, cupboards, shelves, and countertops require cleaning.
    • 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;
      • The mechanical dishwasher does not have a supply of cleaning chemicals attached to it. The dishwasher may be used to sanitize dishware that is manually washed and rinsed. These dishes must be washed and rinsed in the kitchen. Do not wash dishware in the classrooms.
    • 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;
      • The woodgrain dry storage shelving is contaminated with rodent droppings. Thoroughly clean and sanitize this shelving.
  7. Inspection

    0 infractions

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