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Flenjor Foods

31 ALBRO LAKE, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Flenjor Foods has been inspected 2 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 28, 2025. The most recent inspection, on February 12, 2025, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Handwashing and staff hygiene.

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.

  • 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 across 2 separate inspections, most recently on February 12, 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;

  • 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 28, 2025. 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;

  • 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 once on January 28, 2025. 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;

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 28, 2025. For example: 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;

  • 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 28, 2025. For example: 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or

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.

2 inspections

  1. Inspection

    1 infraction

    • 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. Ensure hard to reach areas and all areas affected by rodent droppings are properly clean and disinfected.
  2. Inspection

    6 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 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable. Walls in hallway leading to staff washroom and in the washroom were observed to be in disrepair and with flaking paint, respectively. Ensure to properly seal wall with materials that are smooth, non-porous, and easy to clean.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. In accordance with Section 2.15 of the NS Food Retail and Food Services Code, you must equip toilet rooms for staff and the public with hand washing stations. No paper towel in handwashing station in kitchen and staff washroom. Paper towel in dispenser is required at the kitchen and washroom hand washing stations. Ensure these stations are constantly being equipped with handwashing supplies.
    • 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. Ensure hard to reach areas and all areas affected by rodent droppings are properly clean and disinfected.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • In accordance with Section 4.3.4 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods. Rodent droppings observed on the floor at the rear left corner of the store from entry door and on the shelves. Obtain the services of a certified pest control company / operator and provide pest control report to Public Health Officer. Ensure pest control reports / records are kept available on site for review during inspections.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Beef meat that's been re-packaged on site must be properly labelled.
    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Several clear bags of portioned beef meat were observed without labelling in chest freezer. Proof of purchase provided during inspection.

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