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KENTUCKY FRIED CHICKEN (GREENWOOD)

731 CENTRAL, GREENWOOD · Food Establishment

Official record from Nova Scotia →

Inspection summary

KENTUCKY FRIED CHICKEN (GREENWOOD) has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 18, 2024. The most recent inspection, on January 20, 2026, found no infractions.

1 of 5 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 February 13, 2025. For example: 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE.

  • 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 once on March 28, 2024. For example: 27(f) - FAILING TO DEVELOP & DEMONSTRATE POLICIES & PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM PRACTICE THAT RISKS CONTAMINATING FOOD.

  • 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 once on March 18, 2024. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;

  • 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 March 12, 2025. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON 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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITAITON PROGRAM.
      • Remove expired AHP sanitizer from premises to prevent inadvertent use for credit / disposal etc. Clean / sanitize staff washroom daily and as required to maintain a sanitary condition.
  3. Inspection

    1 infraction

    • 19(2)(a) - FAILING TO PROVIDE POTABLE HOT & COLD WATER AT ADEQUATE PRESSURE & VOLUME WITH APPROPRIATE FACILITIES TO STORE & DISTRIBUTE WATER & CONTROL WATER TEMPERATURE.
      • Post signs to users, use commercial ice supply in interim, and premade pop not mix that uses well water supply. Follow necessary precautions (manganese). See water lead inspector for corrective action plan to ensure water supply meets CDWQG.
  4. Inspection

    1 infraction

    • 27(f) - FAILING TO DEVELOP & DEMONSTRATE POLICIES & PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM PRACTICE THAT RISKS CONTAMINATING FOOD.
      • Personnel with beards must use beardnets.
  5. Inspection

    2 infractions

    • 19(2)(a) - INADEQUATE WATER SAMPLING RECORDS / WATER SAMPLING PROTOCOL BEING FOLLOWED. A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • Maintain copies of water sampling results on-site for audits. Forward last 4 bacterial sampling results and last chemical to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM. 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;
      • Clean and scrub floors / walls under dry storage room racks. Provide beard nets and ensure use by bearded employee (corrected).

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