Skip to content
Loading map…

JEFF'S YIG #1623

197 COMMERCIAL, BERWICK · Food Establishment

Official record from Nova Scotia →

Inspection summary

JEFF'S YIG #1623 has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 11, 2024. The most recent inspection, on April 8, 2025, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on April 8, 2025. For example: 29(1) 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.

  • 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 April 11, 2024. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED 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 April 11, 2024. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 once on April 11, 2024. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION.

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.

4 inspections

  1. Inspection

    1 infraction

    • 29(1) 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.
      • On a regular basis make sure to check the sanitizer concentration using the test strip.
  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Keep cold water supply on at HMR handwash (corrected). Provide high riser type faucet at produce area handwash. Meat room handwash cannot be blocked and must be accessible at all times (corrected). Position equipment that all sinks are always accessible.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION.
      • Replace ceiling tiles in meat room and repair / replace walls at bottom. All walls and shelving in produce area must be smooth, impervious, durable and easily cleanable and piping must be enclosed. All bare wood in receiving / storage must be repaired / replaced and made smooth, impervious , durable and easily cleaned. Increase walk-in coolers lighting to >=330 lux. Sinks in store must be routinely descaled and cleaned at least daily. Repair legs on HMR Fridge and interior of fridge is in uncleanable condition. Repair / replace washroom fan and ensure ducted outside.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Bunker case not holding <=4C in foods. Meat products recently placed were relocated to other working refrigeration. End case not holding Potentially hazardous foods <=4C in all areas (cheese /eggs). Product recently placed was relocated by operator to other working refrigeration. Two door HMR fridge not holding <=4C in foods. Food > 4C for >=4 hours were discarded. All these units were taken out of use and must be serviced / adjusted and holding <=4C in foods before reuse.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • In meat walk-in cooler ready to eat foods must be stored above and separated from all raw foods. More shelving is required to eliminate milk crates also. Cease practice of double stacking in hot hold unit (corrected). All packaging must be stored properly >=6i.n / 15cm. off the floor and not in hallway.

Nearby inspected facilities

Own this business? Add a badge to your website