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THREE MILE PLAINS DISTRICT SCHOOL CAFETERIA

4555 HIGHWAY 1, THREE MILE PLAINS · Food Establishment

Official record from Nova Scotia →

Inspection summary

THREE MILE PLAINS DISTRICT SCHOOL CAFETERIA has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 16, 2024. The most recent inspection, on January 22, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food source, labelling and allergens 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times on January 22, 2026. For example: 19(1)(a) - FAILING TO LOCATE, DESIGN, CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMZE RISK OF CONTAMINATING FOOD.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 22, 2026. For example: 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AND IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.

  • 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 September 16, 2024. For example: 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS AND USES, IN MAINTENANCE CLEANING, & SANITATION.

  • 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 once on January 22, 2026. For example: 8(2) - FAILING TO POST FOOD PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.

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

    4 infractions

    • 19(1)(a) - FAILING TO LOCATE, DESIGN, CONSTRUCT & MAINTAIN FOOD ESTABLISHMENT TO MINIMZE RISK OF CONTAMINATING FOOD.
      • Relocate hot holding unit to other front counter area and restore front door exit for foodservice exit for food. Clear & widen front service counter area to provide additional food work station(s). Establish dedicated raw meat / poultry handling area by dish area. Keep others from entering kitchen (post sign).
    • 47(1)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AND IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Bulk food from approved source being removed from master containers. For traceability labelling must be kept with foods for recalls or other issues. Adjust practices immediately.
    • 49(1)(a) - OPERATOR FAILING TO STORE FOOD INGREDIENTS AND FOOD PACKAGING MATERIALS TO PROTECT FROM CONTAMINATION.
      • Store all food & packaging in the permitted area where protected from contamination and accessible. Reduce food & packaging stored in kitchen and provide additional storage at / near receiving entrance for kitchen. Also declutter and remove unused equipment or miscellaneous items.
    • 8(2) - FAILING TO POST FOOD PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post food permit in front lobby for public viewing.
  2. Inspection

    1 infraction

    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS AND USES, IN MAINTENANCE CLEANING, & SANITATION.
      • Provide full labelling including directions for use and concentrations of chemical spray bottles.

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