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WHITE POINT BEACH RESORT - Pastry Kitchen

75 WHITE POINT BEACH RESORT, WHITE POINT · Food Establishment

Official record from Nova Scotia →

Inspection summary

WHITE POINT BEACH RESORT - Pastry Kitchen has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 5, 2026. The most recent inspection, on April 9, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on February 23, 2026. For example: 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;

  • 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 once on February 5, 2026. For example: 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.

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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • The hot water sanitizing dish washer in the main kitchen is to be repaired as soon as possible and no later than February 28, 2026.
  3. Inspection

    3 infractions

    • 16(1) An operator must comply with all reasonable directions given by an inspector under the Act and these regulations.
      • The rubber floor mat is to be removed from the pastry kitchen's commercial dishwasher immediately.
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • The hot water sanitizing dish washer in the main kitchen is to be repaired as soon as possible and no later than February 28, 2026.
    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • The low temperature chemical sanitizing dish washer in the pastry kitchen requires soap and sanitizer immediately.

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