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AVONDALE SKY WINERY

80 AVONDALE CROSS, AVONDALE · Food Establishment

Official record from Nova Scotia →

Inspection summary

AVONDALE SKY WINERY has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 27, 2024. The most recent inspection, on September 12, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 September 12, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on September 27, 2024. For example: 35(1) - FAILING TO HAVE PROCEDURES TO ADDRESS DEVIATION IN QUALITY ASSURANCE PROGRAM THAT COULD AFFECT FOOD SAFETY.

  • 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 September 12, 2025. For example: 47(1)(a) OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION.

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

    2 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Basement storage fridge slightly above 4C. Recently placed foods were relocated to other working refrigeration during inspection. Operator must have unit serviced / adjusted and holding <= 4C / 40F before reuse for potentially hazardous foods. Operator to manage issue.
    • 47(1)(a) OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS IDENTIFIED AS BEING FROM SOURCE SUBJECT TO INSPECTION.
      • Have specialty meat supplier provide labelling on products to ensure traceability.
  3. Inspection

    1 infraction

    • 35(1) - FAILING TO HAVE PROCEDURES TO ADDRESS DEVIATION IN QUALITY ASSURANCE PROGRAM THAT COULD AFFECT FOOD SAFETY.
      • Label and date foods to ensure rotations (FIFO). Foil wrapped foods require foil removed tp prevent contamination and labelled and dated once opened (corrected). Ensure cleaners are provided with sanitizers for washrooms and educate on its use. Chemical spray bottles must be fully labelled including concentrations and directions for use. Basement food storage requires thorough cleaning. Operator must ensure foods received are clearly identified as being from sources subject to inspection to be present in food establishment and will require labelling of suppliers foods (meats).

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