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Kingston Superstore 318

470 MAIN, KINGSTON · Food Establishment

Official record from Nova Scotia →

Inspection summary

Kingston Superstore 318 has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 12, 2024. The most recent inspection, on August 26, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on August 26, 2026. 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;

  • 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 3 times across 3 separate inspections, most recently on January 17, 2025. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

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.

6 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;
      • Observed racks and trays in the bakery with food debris on them. Thoroughly clean all racks and trays.
  2. 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. General cleaning is completed in the following areas but not limited to: Under / behind cooking equipment in meals to go, the meals to go walk-in cooler ceiling / fan, and the dairy fridge walk-in cooler ceiling / fan.
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Display case for cold salads not holding <=4C in potentially hazardous foods. 7 bowls >4C for >4hours voluntarily discarded. Have unit corrected / serviced before reuse for storage of potentially hazardous foods.
  5. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED, & SANITIZED.
      • Clean under all racks in rear storage areas, discard any disposable containers on floor and clean behind metal curbs through out store.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Display case for cold salads not holding <=4C in potentially hazardous foods on one end. Four bowls voluntarily discarded. Operator to manage issue
  6. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING, AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED, & SANITIZED.
      • Clean / sanitize sinks in meat room. Clean /sanitize all sinks in produce area and clean floors and hard to get areas. Clean under all racks in rear storage areas, discard any disposable containers on floor and clean behind metal curbs through out store. Cease use of bakery display for open foods where design does not protect food (corrected during inspection).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Display case for cold salads not holding <=4C in foods. Potentially hazardous foods were discarded. Old bakery display case not holding <4C in potentially foods were removed during inspection for discard. Both cases must be serviced / adjusted and holding <=4C in foods before reuse.

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