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FAMILY NATURAL FOODS

970 CENTRAL, GREENWOOD · Food Establishment

Official record from Nova Scotia →

Inspection summary

FAMILY NATURAL FOODS has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 1, 2023. The most recent inspection, on April 23, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 May 20, 2025. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY LOCATED & APPROPRIATELY DESIGNED 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 once on May 20, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD, SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 February 9, 2024. For example: 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AS BEING FROM SOURCE SUBJECT TO INSPECTION & PROVIDE ADEQUATE FOOD SAFETY INFORMAITON FOR PURCHASER TO HANDLE, STORE, & PROCESS. An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and

  • 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 3 times across 3 separate inspections, most recently on June 18, 2025. 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.

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean up basement to remove old droppings. Place / reset traps for monitoring. Ensure building perimeter is verminproof.
  4. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY LOCATED & APPROPRIATELY DESIGNED HANDWASHING FACILITIES.
      • Remove common use bar soap (corrected). Provide liquid soap at handwash sink (corrected). Provide liquid soap dispenser at handwash sink.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean storage room to remove food soils. Clean up basement to remove old droppings. Place / reset traps for monitoring. Ensure building perimeter is verminproof.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD, SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Fridge not holding <=4C. Recently placed potentially hazardous food product was relocated to other working refrigeration during inspection. Provide adequate refrigerated storage.
  5. Inspection

    1 infraction

    • 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AS BEING FROM SOURCE SUBJECT TO INSPECTION & PROVIDE ADEQUATE FOOD SAFETY INFORMAITON FOR PURCHASER TO HANDLE, STORE, & PROCESS. An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Provide core label information on repackaged food product
  6. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap dispenser at sink in repackaging area. Replace paper towel holder with dispenser(s).
    • 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AS BEING FROM SOURCE SUBJECT TO INSPECTION & PROVIDE ADEQUATE FOOD SAFETY INFORMAITON FOR PURCHASER TO HANDLE, STORE, & PROCESS. An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Provide full labelling on food products including list of ingredients, allergens, lot or production date, storage & cooking instructions, etc.
  7. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap dispenser at sink in repackaging area. Replace paper towel holder with dispenser(s).
    • 30 - OPERATOR FAILING TO ENSURE FOOD IS OBTAINED FROM SOURCE SUBJECT TO INSPECTION.
      • Uninspected eggs (1 carton) voluntarily removed from premises.
    • 47(2)(a) - OPERATOR FAILING TO ENSURE FOOD IN FOOD ESTABLISHMENT IS LABELLED AS BEING FROM SOURCE SUBJECT TO INSPECTION & PROVIDE ADEQUATE FOOD SAFETY INFORMAITON FOR PURCHASER TO HANDLE, STORE, & PROCESS. An operator must (a) provide adequate food safety information to enable the purchaser to handle, store, process, prepare or display the food safely; and
      • Provide full labelling on food products including list of ingredients, allergens, lot or production date, storage & cooking instructions, etc.

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