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ELDERKIN'S FARM MARKET

10362 HIGHWAY 1, GREENWICH · Food Establishment

Official record from Nova Scotia →

Inspection summary

ELDERKIN'S FARM MARKET has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 8, 2023. The most recent inspection, on January 7, 2026, recorded 3 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances 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.

  • 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 23, 2025. For example: 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 7, 2026. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 January 7, 2026. 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;

  • 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 once on January 7, 2026. For example: 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.

  • 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 4 times across 4 separate inspections, most recently on January 23, 2025. For example: 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.

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.

7 inspections

  1. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Finish on the floor has worn off. Ensure floor is refinished.
    • 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 needed in the following areas but not limited to: under / behind / above cooking equipment, ceiling, back storage room.
    • 48(1) An operator must ensure that all food is stored and transported under conditions that do all of the following: a) protect the food from contamination, b) provide an environment that adequately controls contamination, c) protect the food from damage likely to make the food inedible.
      • Raw protein stored above eggs. Raw protein was moved during the inspection. Ensure foods are stored in accordance with their internal cooking temperatures with produce and ready to eat foods on the top.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Test results from the accredited lab to be provided to the area inspector. until the test results are reviewed and approved by the inspector pickled products to be stored under the refrigeration temperature.
    • 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
      • Test results from the accredited lab to be provided to the inspector.
  4. Inspection

    1 infraction

    • 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
      • Pickled product/preserved foods must be tested by an accredited lab to make sure the pH of the final products is low enough, 4.6 or less, to make these products shelf stable. Hence no health hazard would be posed to the consumer/s. Upon receiving the results back from the accredited lab please notify the office and provide the area inspector with the results. For the meantime until the results are back from the lab you must keep the preserves refrigerated at refrigeration temperature.
  5. Inspection

    1 infraction

    • 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
      • Pickled product/preserved foods must be tested by an accredited lab to make sure the pH of the final products is low enough, 4.6 or less, to make these products shelf stable. Hence no health hazard would be posed to the consumer/s.
  6. Inspection

    0 infractions

  7. Inspection

    3 infractions

    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post the permit in a conspicuous place.
    • 81 No person shall establish or operate a food establishment except in accordance with this Part and the regulations
      • In accordance with Section 81 of the Health Protection Act, you must: Renew the expired food permit.

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