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My Grandfather's Farm

261 GLASGOW, NEW GLASGOW · Food Establishment

Official record from Nova Scotia →

Inspection summary

My Grandfather's Farm has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 21, 2023. The most recent inspection, on December 6, 2025, found no infractions.

2 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: Food temperature control.

The last 2 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.

  • 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 on October 21, 2023. For example: 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 4, 2023. For example: 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance 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.

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 36 If directed by an inspector, a food establishment must have procedures in place for when a deviation or defect that could affect food safety occurs in their quality assurance program.
      • A defect/deviation from your Quality Assurance (Management) System has been identified that could affect food safety. In accordance with Section 36 of the Food Safety Regulations, you must provide the following to the Department: {Document corrective actions taken when temperatures are outside of a safe range}
  4. Inspection

    3 infractions

    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Omni refrigerator not maintaining refrigeration temperature. Refrigeration unit requires maintenance to ensure is able to maintained a temperature of or below 4.0C (40F). In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Potentially hazardous foods (fresh soups) in cold storage at 9.0C. Internal product (soup) temp at 11.0C with probe. Vendor advised cooler was at 10C when loaded the product this morning. Most products moved to working freezer; few potato soups (prepackaged) moved to portable cooler with frozen gel packs. In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: {temperature records}

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