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D & W SWINIMER CONVENIENCE & DELI

4150 HIGHWAY 1, GARLANDS CROSSING · Food Establishment

Official record from Nova Scotia →

Inspection summary

D & W SWINIMER CONVENIENCE & DELI has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 6, 2024. The most recent inspection, on March 10, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 March 10, 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 January 12, 2026. For example: 33(1) - FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNWELL.

  • 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 4 times across 4 separate inspections, most recently on March 10, 2026. 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.

4 inspections

  1. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwash sink fully accessible and do not use for storage other items (corrected). Post sign "handwash sink only".
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Acquire sanitizer test strips / kit to verify concentration. Remove unused equipment & declutter storage areas in main kitchen. Clean under equipment and hard to get areas in kitchen.
  2. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Refill paper towel dispenser in staff washroom and deli. Remove common use bar soap from staff washroom. Handwash sink in kitchen must be only used for handwashing. Do not store anything in sink.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Replenish sanitizer supply & acquire test strips / kit. Clean staff washroom daily & as required. Remove unused equipment & declutter storage areas in main kitchen. Cease use of cardboard on racks whereas uncleanable. Clean freezer racks & floor. Clean under equipment and hard to get areas in kitchen.
    • 33(1) - FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNWELL.
      • Refrigerated preparation table slightly above 4C was adjusted by operator during inspection and will manage issue.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • Cleaning require under and top of equipment near sinks in kitchen. Install light fixture over prep. table in kitchen to provide >=540 Lux (& shielded or shatterproof type fixture).
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE CLEANING & SANITATION PROGRAM.
      • All food & packaging to be stored off of the floor to allow cleaning and protect food. Cleaning require under and top of equipment near sinks in kitchen and staff washroom. Another light fixture required over prep. table in kitchen to provide >=540 Lux (& shielded or shatterproof type fixture). Two items in retail fridge require labelling.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Countertop fridge not holding <=4C in foods. Unit not designed for this usage and to be replaced. Sandwich prep. table not holding <=4C in all areas requires defrost / adjustment / service so holding <=4C in all areas. Front deli case not holding <=4C in all areas requires defrost / service / adjustment so holding <=4C in foods in all areas. Small food discard at time of inspection. operator to manage issue and ensure food safety.

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