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AVERY'S FARM MARKET - BAKERY

619 CENTRAL, GREENWOOD · Food Establishment

Official record from Nova Scotia →

Inspection summary

AVERY'S FARM MARKET - BAKERY has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 2, 2025. The most recent inspection, on June 30, 2026, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 on June 30, 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;

  • 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 on June 30, 2026. For example: 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;

  • 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 2 times across 2 separate inspections, most recently on April 14, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOODS SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on June 30, 2026. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 April 2, 2025. For example: 19(2)(a) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.

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.

5 inspections

  1. Inspection

    5 infractions

    • 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;
      • Sticky fly traps noted directly above food perpetration areas. Remove from prep areas.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Flooring in disrepair in several locations throughout the bakery. Have floor repaired so it is smooth, non-absorbent and easily cleanable.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Several plastic containers noted to be broken and missing pieces. Discard containers in disrepair.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • A water leak noted from the ceiling of the walk-in cooler. Water is pooling on containers below. Repair leak.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning required in the following areas: Light fixtures. Electrical conduit and outlets. Ceiling vents. Walk-in freezer door frame/seals. Inside of door is exposed Styrofoam and has mold growth. Walk-in cooler door seals/fan guard. Remove cardboard lining from floors in the walk-ins.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Paint walk-in coolers (shelves). Lighting in bakery must be shielded or shatterproof type.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
      • Paint walk-in coolers (shelves). Clean staff washroom (walls and floors). Lighting in bakery must be shielded or shatterproof type. Clean exteriors of one container.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOODS SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler not holding <=4C in foods. Potentially hazardous foods relocated to store. Have unit serviced / adjusted and holding <=4C / 40F in foods before reuse. Perform temperature monitoring at least twice daily and keep records including corrective actions. Maintain accurate thermometer in unit.
  5. Inspection

    3 infractions

    • 19(2)(a) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Maintain paper toweling available and in the dispenser for frequent handwashing.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
      • Clean walk-in coolers all surfaces and cease use of cardboard. Clean staff washroom daily and as required. Lighting in bakery must be shielded or shatterproof type. Label dry ingredient containers and clean exteriors. Change bare wood pallet for washable one. Have more staff obtain food hygiene course so one person on-site at all times.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOODS SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler not holding <=4C in foods. Potentially hazardous foods relocated to store. Have unit serviced / adjusted and holding <=4C / 40F in foods before reuse. Perform temperature monitoring at least twice daily and keep records including corrective actions. Maintain accurate thermometer in unit ( corrected).

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