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Falmouth Fruit and Vegetable Company

2053 HIGHWAY 1, FALMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Falmouth Fruit and Vegetable Company has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 27, 2024. The most recent inspection, on October 7, 2026, recorded 3 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 3 times across 3 separate inspections, most recently on October 7, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 November 10, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT ARE 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 October 7, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 once on January 29, 2025. For example: 47(1)(a) - FAILING TO ENSURE THAT ALL FOOD IN FOOD ESTABLISHMENT IS LABELLED AND IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on October 7, 2026. For example: 47(2)(a) - OPERATOR FAILING TO PROVIDE ADEQUATE FOOD SAFETY INFORMATION TO ENABLE PURCHASER TO HANDLE, STORE, PROCESS, PREPARE OR DISPLAY FOOD SAFELY.

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(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • New hand sink added in packaging area. Operator will move freezer one more foot away to improve access.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Operator to store keep refrigerated produce in refrigeration. more refrigeration space will be added if required.
    • 47(2)(a) - OPERATOR FAILING TO PROVIDE ADEQUATE FOOD SAFETY INFORMATION TO ENABLE PURCHASER TO HANDLE, STORE, PROCESS, PREPARE OR DISPLAY FOOD SAFELY.
      • Ensure meat products (sausages) are fully labelled from suppliers. Develop labels for distribution of foods off-site that are full labels.
  2. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide fully plumbed handwashing sink with mixable hot & cold water in packaging room with single use dispensers and supplies, handwash procedure sign and waste receptacle all within reach of the user.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Remove cardboard from pallets in walk-in cooler. Cover exposed insulation in corner of packaging room.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep produce room handwash activated at all times to wash hands frequently. Use other area in interim until corrected.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean all racks, walls, and surfaces in walk-in cooler. Cover exposed insulation in one corner area. Paint floor and clean door of staff washroom. Provide tightly covered containers for open dry ingredients. Label dry ingredients in bakery.
    • 47(1)(a) - FAILING TO ENSURE THAT ALL FOOD IN FOOD ESTABLISHMENT IS LABELLED AND IDENTIFIED AS BEING FROM A SOURCE SUBJECT TO INSPECTION.
      • Breaded fish requires labelling to identify source and supplier.
  5. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT ARE MAINTAINED, CLEANED & SANITIZED.
      • Have small wall areas with exposed insulation covered and construction completed. 'Have open dry ingredients placed in tightly covered containers. Complete wall construction in produce processing room & ensure smooth impervious, durable, & easily cleaned surfaces.
  6. Inspection

    2 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Recently expired food hygiene training course of the owner must be renewed.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT ARE MAINTAINED, CLEANED & SANITIZED.
      • Have small wall areas with exposed insulation covered and construction completed. 'Have open dry ingredients placed in tightly covered containers. Complete wall construction in produce processing room & ensure smooth impervious, durable, & easily cleaned surfaces.
  7. Inspection

    2 infractions

    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Recently expired food hygiene training course of the owner must be renewed.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT ARE MAINTAINED, CLEANED & SANITIZED.
      • Have small wall areas with exposed insulation covered and construction completed. 'Have open dry ingredients placed in tightly covered containers. Complete wall construction in produce processing room & ensure smooth impervious, durable, & easily cleaned surfaces.

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