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Brampton Cash and Carry

415 WILLOW, TRURO · Food Establishment

Official record from Nova Scotia →

Inspection summary

Brampton Cash and Carry has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 1, 2024. The most recent inspection, on July 13, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on June 25, 2026. For example: 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 25, 2026. For example: 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or

  • 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 February 1, 2024. For example: 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.

  • 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 3 times across 2 separate inspections, most recently on March 14, 2025. For example: 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.

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.

8 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
  3. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
  4. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
  5. Inspection

    2 infractions

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in establishment. Ensure areas contaminated by rodents are cleaned and sanitized. Ensure appropriate measures are taken to eliminate rodents from establishment.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • All food sold retail must be labelled indicating the source.
  6. Inspection

    0 infractions

  7. Inspection

    3 infractions

    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Daily temperature logs must be kept to monitor storage temperatures of food.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • All foods supplied to establishment must be labelled indicating the food and the source to the customer.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Food Establishment Permit must be posted in view of the public.
  8. Inspection

    2 infractions

    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Fridge storing potentially hazardous food must be equipped with a functioning indicating thermometer.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Daily temperature logs must be kept for all fridges and freezers storing potentially hazardous foods.

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