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AVON VALLEY GOLF CLUB & COUNTRY CLUB

595 FALMOUTH BACK, FALMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

AVON VALLEY GOLF CLUB & COUNTRY CLUB has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 2, 2024. The most recent inspection, on September 17, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 2 times across 2 separate inspections, most recently on September 17, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 June 20, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 2, 2024. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

  • 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 3 times across 3 separate inspections, most recently on October 14, 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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep hand sink at end of cookline fully accessible & do not block use of sink.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Ice well at bar is improperly directly plumbed. Have licensed plumber correct to be an indirect connection to meet Plumbing Code and any requirements of the local plumbing authority. Have plumber certify the work and report forwarded to inspector (prior to opening next season). See NSE water lead inspector for registration as a "Public Drinking Water Supply" since well water in use for water source. Clean & sanitize male public washroom daily or more. Clean all racks in walk-in cooler of heavy grime build ups immediately. Cleaning is required of all refrigeration units. Perform weekly and as required to maintain a sanitary condition. Correct function of chemical feeds to commercial dishwasher. Manually add detergent to each cycle or manually wash, rinse & sanitize dishware & equipment until corrected.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Clean walk-in cooler bottom shelves. Replenish detergent supply to dishwasher (corrected during inspection)
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table slightly above 4C. Recently placed PHF's were relocated to other working refrigeration. Unit must be serviced / adjusted and holding <= 4C before reuse. Operator to manage issue (use other prep. table).
  5. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • handwash at end of cookline must be accessible and with supplies.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • One person with valid food hygiene training course must be present at all times of operation. Ensure all shifts have a certified foodhandler.
    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Clean walk-in cooler and canopy. Provide sanitizer for foodhandlers.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C in foods in top compartments Do not use for storage of potentially hazardous foods until adjusted / serviced and holding <= 4C in all areas in foods. PHF"S were relocated at time of inspection as a temporary control measure

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