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LAUNDRY AT YOUR CONVENIENCE

451 WINDMILL, DARTMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

LAUNDRY AT YOUR CONVENIENCE has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 19, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 19 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 9 times across 3 separate inspections, most recently on September 24, 2026. For example: 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.

  • 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 2 separate inspections, most recently on July 24, 2026. For example: 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;

  • 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 June 15, 2026. 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 June 15, 2026. 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;

  • 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 June 15, 2026. For example: 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.

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

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Install a pest proof door sweep on the bottom of the main entrance screen door. Install fitted screen door at the ice cream entrance prior to next season.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings/urine: on the floor and on the wooden dry storage riser, on the white dry storage shelves, on the bottom storage shelf below the flat top grill, at floor/wall junctions by the staff washroom, and on the mixer stand. Several areas were cleaned and sanitized at time of inspection; continue to clean and sanitize remaining affected areas.
  2. Inspection

    6 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Install fitted screen doors on all doors that are kept open for air flow (e.g. ice cream entrance) to prevent the entry of pests.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Install fitted screen doors on all doors that are kept open for air flow (e.g. ice cream entrance) to prevent the entry of pests.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Install a dipper well or hot holding well at the hard ice cream service cooler.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Install a dipper well or hot holding well at the hard ice cream service cooler.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings/urine: on the floor and on the wooden dry storage riser, on the white dry storage shelves, on the bottom storage shelf below the flat top grill, at floor/wall junctions by the staff washroom, and on the mixer stand. Several areas were cleaned and sanitized at time of inspection; continue to clean and sanitize remaining affected areas.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings/urine: on the floor and on the wooden dry storage riser, on the white dry storage shelves, on the bottom storage shelf below the flat top grill, at floor/wall junctions by the staff washroom, and on the mixer stand. Several areas were cleaned and sanitized at time of inspection; continue to clean and sanitize remaining affected areas.
  3. Inspection

    11 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;
      • Finish wall separating the convenience store from the bakery so that it is smooth, non-porous, and easily cleanable.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Install fitted screen doors on all doors that are kept open for air flow (e.g. ice cream entrance) to prevent the entry of pests. Fill the following holes/gaps to prevent entry and movement of rodents: in the corner by the white dry storage bins, in the wall below the laundry sink in the laundry area, and around the pipe in the wall in the corner above the dryers.
    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Remove excessive storage/equipment not used for the purpose of operating the food establishment (e.g. broken/unused equipment).
    • 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;
      • Stock paper towel in the dispenser at the hand wash sink in the bakery.
    • 19(2)(c) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (c) change rooms and lunch rooms, if appropriate;
      • Remove food/food ingredients, food contact packaging, ice machine, etc. from the staff area located outside the staff washroom. Construct a wall separating the staff area from the food preparation/storage area and remove the cloth divider currently being used.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Replace broken self-closing device on the staff washroom door.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Install a dipper well at the hard ice cream service cooler.
    • 28(1) An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • At least one food handler with valid food hygiene training certification must be onsite during operating hours.
    • 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;
      • Clean and sanitize the following areas affected by rodent droppings/urine: on the floor and on the wooden dry storage riser next to the ice cream service cooler, on the bottom storage shelf below the flat top grill, at floor/wall junctions throughout the bakery, and on the mixer stand, on the retail sales shelves. Several areas were cleaned and sanitized at time of inspection; continue to clean and sanitize remaining affected areas.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Obtain a probe thermometer with the ability to measure hot and cold internal temperatures of food.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Discard opened can of Sunspun tomato ketchup observed in the reach-in cooler. Once canned food is opened, any left overs must be transferred to a food grade container for storage. Can of Sunspun tomato ketchup discarded at time of inspection.
  4. Inspection

    0 infractions

  5. Inspection

    0 infractions

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