Skip to content
Loading map…

FARMERS FAMILY DINER

1256 WARD, MILLVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

FARMERS FAMILY DINER has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 2, 2023. The most recent inspection, on April 23, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 4 times across 3 separate inspections, most recently on November 21, 2024. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.

  • 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 April 23, 2026. 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.

  • 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 2 times on December 18, 2025. 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 18, 2025. For example: 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;

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.

5 inspections

  1. Inspection

    1 infraction

    • 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.
      • Ground been noted thawing at room temperature. Moved to walk-in cooler during the inspection. Ensure thawing does not take place at room temperature.
  2. Inspection

    3 infractions

    • 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;
      • Improper manual dishwashing procedure being used. Staff were educated on the proper manual dishwashing procedure.
    • 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;
      • Cleaning required in the following areas: Under/behind equipment on the cooking line. Surfaces in the walk-in cooler. Ensure better organization so food is not stored on the floor. Meat slicer. Inside ice the machine. Guards on portable fans throughout the kitchen.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Food Establishment Permit expired October 12, 2024. Have permit renewed.
  3. Inspection

    1 infraction

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • All food must be stored >= 6in. / 15cm off of the floor in dry storage room (corrected during inspection). Food must be stored off floor in walk-in cooler >=6in / 15cm. Provide additional platforms and a long drain hose to container on floor for reefer condensate.
  4. Inspection

    1 infraction

    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Clean out dishwasher. Provide light covers on two lights. Have walk-in cooler shelving repaired or replaced & provide additional platform(s)
  5. Inspection

    3 infractions

    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Clean out dishwasher. Clean bakery area shelves. Have walk-in cooler shelving repaired or replaced & provide additional platform(s)
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Walk-in cooler not holding <=4C / 40 F in foods. All potentially hazardous foods were relocated to other working refrigeration. Operator adjusted unit and will manage issue. Provide cooks fridge in kitchen.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTEATION.
      • All food must be stored off the floor in walk-in cooler.

Nearby inspected facilities

Own this business? Add a badge to your website