West Kings District High School Cafeteria

Inspection summary

West Kings District High School Cafeteria has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 23, 2024. The most recent inspection, on April 23, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

• 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 2 times across 2 separate inspections, most recently on May 5, 2025. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE INSECTS, RODENTS & OTHER PESTS ARE CONTROLLED.

• 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 across 2 separate inspections, most recently on May 5, 2025. For example: 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED, DISPLAYED & STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.

• 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 May 23, 2025. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT ARE MAINTAINED, CLEANED, & SANITIZED.

• 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 5, 2025. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

• 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 3 times across 2 separate inspections, most recently on April 23, 2024. For example: 8(2) - FAILING TO POST FOOD ESTABLISHMENT PERMIT IN A CONSPICUOUS LOCATION

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
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• How to read an inspection report