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CANNING VILLAGE MEAT MARKET INC.

9820 MAIN, CANNING · Food Establishment

Official record from Nova Scotia →

Inspection summary

CANNING VILLAGE MEAT MARKET INC. has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 26, 2023. The most recent inspection, on March 27, 2025, found no infractions.

2 of 6 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: 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 6 times across 3 separate inspections, most recently on January 30, 2024. For example: 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.

  • 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 3 times across 3 separate inspections, most recently on January 30, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & 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 once on March 4, 2025. 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 once on March 4, 2025. For example: 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;

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.

6 inspections

  1. Inspection

    0 infractions

  2. 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.
      • Thermometers required in several fridges throughout.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired November 19, 2024. Renewal documents provided during the inspection.
  3. Inspection

    3 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Provide additional platforms and remove bare wood pallets and milk crates. Clean underside of all work tables, re-clean and sanitizer slicer and grinder prior to next use. Repair wall retail walk-in cooler.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Foods in storage (Retail walk-in) must be covered in both large and small walk-in coolers & dated Corrected during inspection). All meats in (basement) walk-in cooler must be covered, dated and off floor. Label weighed bags of spices.
    • 35(1) - FAILING TO HAVE QUALITY ASSURANCE SYSTEM TO PREVENT CONTAMINATION & ADULTERATION.
      • S.O. P required for moving product and people to and from new Ready To Eat (RTE) packaging room. Keep rear double doors closed. To complete RTE packaging room seal at base of walls any gaps, increase water temperature at handwash (e.g. 80-100F.), provide procedures signage at handwash and 3 compartment sinks. Provide single door commercial fridge for product storage and install ventilation, keep exit door locked.
  4. Inspection

    3 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Replace heavily rusted racks in raw meat walk-in cooler and provide additional platforms. Basement raw zone handwash must be resealed in counter. Rewash equipment in upstairs equipment wash area. Replace 1 light tube in main floor prep. area.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Foods in storage must be covered in both large and small walk-in coolers & dated.
    • 35(1) - FAILING TO HAVE QUALITY ASSURANCE SYSTEM TO PREVENT CONTAMINATION & ADULTERATION.
      • For entry to RTE packaging from outside develop SOP for closing door, boot wash, & proper entry etc. Keep door between raw & RTE sides closed. RTE room now with changes of use of area requires room enclosed proposed and accepted and flows fixed.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Replace heavily rusted racks in raw meat walk-in cooler and provide additional platforms. Basement raw zone handwash must be resealed in counter. Rewash equipment in upstairs equipment wash area. Replace 1 light tube in main floor prep. area.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Foods in storage must be covered in both large and small walk-in coolers & dated.
    • 35(1) - FAILING TO HAVE QUALITY ASSURANCE SYSTEM TO PREVENT CONTAMINATION & ADULTERATION.
      • Provide beard nets to workers & ensure used. For entry to RTE packaging from outside develop SOP for closing door, boot wash, & proper entry etc. Keep door between raw & RTE sides closed. RTE room now with changes of use of area requires room enclosed proposed and accepted and flows fixed.

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