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MARIA'S CONVENIENCE STORE

81 KING, SHELBURNE · Food Establishment

Official record from Nova Scotia →

Inspection summary

MARIA'S CONVENIENCE STORE has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 3, 2024. The most recent inspection, on September 24, 2026, found no infractions.

3 of 4 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: Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 on July 3, 2024. For example: 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;

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

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 4.2.8 of the NS Food Retail and Food Services Code, when manual dishwashing procedures are used for cleaning and sanitizing dishes, a two-compartment sink is required at a minimum. In accordance with Section 2.14 of the NS Food Retail and Food Services Code, a designated handwashing sink is required in each food preparation area; that handwashing sink cannot be used for any other purpose than handwashing. Install an additional large compartment sink directly next to the existing one, and an additional small handwashing sink in the food preparation area, or else install a large two compartment sink for dishwashing and designate the existing sink for handwashing only. OR Remove all food preparation equipment (slushie machines, popcorn maker, hot dog steamer) that require dishwashing to use.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Store bait such as live worms in a separate fridge from foods meant for human consumption.

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