Digby Superstore #339
470 WARWICK, DIGBY · Food Establishment
Inspection summary
Digby Superstore #339 has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 19, 2023. The most recent inspection, on February 20, 2026, found no infractions.
3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.
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.
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 January 9, 2026. For example:
19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing 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 on December 19, 2023. For example:
19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
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 once on December 19, 2023. For example:
29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
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 December 8, 2025. For example:
82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
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
- Inspection
0 infractions
- Inspection
1 infraction
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- One of the handwashing stations in the deli does not allow for an adequate flow of water. Repair sink to allow for an adequate flow of water. Deli has two handwashing stations, use properly functioning handwashing station until the other can be repaired. This violation has been previously noted on the routine inspection conducted on Dec 19, 2023.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
1 infraction
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- In accordance with Section 82(1) of the Health Protection Act, you must renew the Food Establishment permit
- 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
4 infractions
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
- Water temperature in the bakery's handwashing and 3-compartment sink reached a max of 18.5*C. According to Section 4.2.8 Manual Dishwashing subsection b of the Nova Scotia Food Retail and Food Service Code when dishes are manual washed they must be washed, rinsed, and sanitized in potable water with a minimum temperature of 45*C (113*F). Ensure an adequate supply of hot and cold running water is capable for the bakery's handwashing and dishwashing sinks
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- One of the handwashing stations in the deli does not allow for an adequate flow of water unless handle is held in. Repair sink to allow for an adequate flow of water. Deli has two handwashing stations, use properly functioning handwashing station until the other can be repaired.
- 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
- Light burnt out in bakery walk-in cooler. According to Section 2.7(b) of the Nova Scotia Food Retail and Food Service Code the minimum lighting intensities in a walk-in cooler is 110 lux. Replace burnt out light
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris. General cleaning is needed in the following areas but not limited to: Ceiling in meat processing room, under shelving units in seafood walk-in cooler, and in the back left ceiling of the dairy walk-in cooler.
- 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;