NS · Canada
The sources, permits, training and methods to review for your cafe, restaurant or food business. Adapt the controls to your actual activities and local authority directions.
14-day Core trial · No card required · CAD
Confirm whether the activity needs a food-establishment permit or a notification receipt under the current regulations. Keep the premises plan, food activities, water supply and authority conditions. Low-risk or temporary activities have specific conditions, not a general exemption for cafés.
Legislation · Nova Scotia — Registry of Regulations ↗At least one person per shift must have recognized food-safety training, subject to applicable exemptions. Certification renews every five years. Keep the operator's and employees' course certificates and renewal dates available for inspection.
Authority explanation · Nova Scotia — Environment and Climate Change ↗The current 2024 Code's mixed-food guideline holds 74°C for at least ten minutes. It is distinct from the cooking table for individual fish, meat and poultry products. Select the actual food-specific control and retain validated alternatives.
Guidance · Nova Scotia — Environment and Climate Change ↗This example uses ProCafe’s cooking starters for this jurisdiction. In the app, record the actual food and batch, temperature, holding time and any corrective action. Read the sources and review the method before adopting it.
Legislation · Nova Scotia — Registry of Regulations ↗The business obtains its permits, recognized training and process validations. ProCafe helps document the work while the relevant authority determines the requirements.
Sources checked 2026-09-12 · Review due 2026-12-12
Interactive example · Cooking
Change the jurisdiction or food to see the matching Canadian starter limits.
Example limits met
72°C held 15s (≥ 71°C for 15s)
Ground beef, veal, lamb and pork. Prepared mixtures use the Nova Scotia mixed-dish control at 74°C for 10 minutes. The 15-second holding time is an operating margin where the source specifies only a final temperature. Review any alternative with the local authority.
Read the official source ↗Example data, not saved. Review the actual food, method, measurement point and authority requirements before using a starter.