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WEST HANTS MIDDLE SCHOOL CAFETERIA

8009 HIGHWAY 14, BROOKLYN · Food Establishment

Official record from Nova Scotia →

Inspection summary

WEST HANTS MIDDLE SCHOOL CAFETERIA has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 14, 2024. The most recent inspection, on February 6, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on January 29, 2026. For example: 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO DISRIBUTE WATER AND CONTROL TEMPERATURE.

  • 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 2 times across 2 separate inspections, most recently on October 23, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 14, 2024. For example: 8(2) - FAILING TO POST PERMIT IN CONSPICUOUS LOCATION.

  • 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 2 times across 2 separate inspections, most recently on February 6, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.

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.

4 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Dishwasher appears to have insufficient water pressure / volume (to correct). Advised parts have been ordered.
  2. Inspection

    3 infractions

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO DISRIBUTE WATER AND CONTROL TEMPERATURE.
      • Operator must provide adequate supply of hot water to meet peak demands and ensure that hot water supply is maintained at all times of operation.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Strong odor noted in sump pump room. Eliminate odor and seal unit. Pest proof openings in concrete block wall (sump pump room). Educate staff to fully immerse items to sanitize. Dishwasher appears to have insufficient water pressure / volume (to correct).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding units not holding foods >= 60 C. Ensure units are fully preheated before use and verify function to ensure they hold >= 60 C / 140 F.
  3. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Correct temperature gauge on sanitize cycle of dishwasher and detergent feed before any use of machine. (Operator is manually washing equipment and managing issue correctly). Ensure full labelling on chemical spray bottles including concentrations & directions for use so workers can follow manufacturers instructions.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Domestic storage fridge slightly >4C in foods. was adjusted by operator and operator will monitor to ensure correction.
  4. Inspection

    3 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Correct temperature gauge accuracy / readout for mechanical dishwasher sanitize cycle so accurate. Packaging relocated to off floor to allow cleaning (corrected). Add directions for use to chemical spray bottles to ensure workers following manufacturers directions for use.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Domestic storage fridge slightly >4C in product. PHF's relocated to other working refrigeration and unit will be adjusted / serviced and holding <=4C in foods before reuse.
    • 8(2) - FAILING TO POST PERMIT IN CONSPICUOUS LOCATION.
      • Post valid permit in a conspicuous location for public viewing.

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