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WINDSOR ELEMENTARY SCHOOL CAFETERIA

100 TREMAIN, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

WINDSOR ELEMENTARY SCHOOL CAFETERIA has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 12, 2024. The most recent inspection, on October 20, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on October 2, 2024. For example: 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS AND USES, IN MAINTENANCE, CLEANING & SANITATION PROGRAM.

  • 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 once on April 12, 2024. For example: 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on October 2, 2024. For example: 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE TO THE MINISTER

  • 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 October 20, 2025. 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.

3 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • All food and packaging must be stored >= 6in. / 15cm. off of the floor. Some items were relocated off floor during inspection. Raise bottom shelves so >= 6in. / 15cm. off of the floor & provide cleanable platform for additional storage needs.
  2. Inspection

    2 infractions

    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE TO THE MINISTER
      • Slightly increase hot water temperature of supply to two compartment pot sinks in kitchen to be a more functional setup.
    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENTS USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS AND USES, IN MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Improve labelling of chemical spray bottle to include concentrations and directions for use so workers can follow manufacturers instructions.
  3. Inspection

    2 infractions

    • 29(3) - FAILING TO IDENTIFY CLEANING & SANITIZING AGENT USED IN FOOD ESTABLISHMENT, INCLUDING CONCENTRATIONS & USES, IN MAINTENANACE, CLEANING & SANITIATION PROGRAM.
      • Cleaner / sanitizer in use requires all directions for use and concentrations added to spray bottles labelling. Replace sanitizer in spray bottle(s) with non-expired product from manufacturer and follow instructions.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.
      • Provide accurate, durable, and easily readable thermometer in rear domestic storage fridge.

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