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NEW MINAS SUPERSTORE 344

9064 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

NEW MINAS SUPERSTORE 344 has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 15, 2026. The most recent inspection, on May 14, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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 4 times across 3 separate inspections, most recently on April 27, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 2 times across 2 separate inspections, most recently on April 7, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 4 times across 4 separate inspections, most recently on May 14, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION 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

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean dairy & juice / beverage walk-in cooler. Keep rear produce handwash sink fully accessible at all times (corrected during inspection). Clean rear produce handwash sink daily. Lobster steamer must be indirect connection, comply with Plumbing Code and any requirements of local plumbing authority. Drain pipe has now been disconnected until permanent fix can be performed.
  2. Inspection

    2 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Bottom right and lower shelf section of open faced cooler not holding <=4C in product. Product again removed since not <=4C. Operator to manage issue & correct.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Meat room sink sanitize hose is too short to reach sink. Correct length of hose. Clean dairy & juice / beverage walk-in cooler. Lobster steamer must be indirect connection, comply with Plumbing Code and any requirements of local plumbing authority. Have plumber certify the work.
  3. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Do not block access to handwash sink in (rear) produce area. Maintain direct path to sink. Maintain 1M. passageway at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Meat room sink sanitize hose is too short to reach sink. Correct length of hose. Clean all slider trays for product in dairy walk-in cooler. Lobster steamer must be indirect connection drain to comply with National Plumbing Code.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Open faced cooler for chicken not holding <= 4C in product in bottom right and lower shelf section. Small discard of potentially hazardous foods was performed.
  4. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Do not block access to handwash sink in (rear) produce area. Maintain direct pathway to sink.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Improve lighting to be >= 540 Lux and shielded or shatterproof in deli by scale and sandwich prep. Improve lighting in Starbucks to be >= 540 Lux, eliminate shadows and clean behind equipment. Correct leaking faucet Bakery Handwash. Correct leaking faucet three compartment sink in produce area. Replace brushes one receiving ramp to verminproof it. Open baked good display is improperly designed sneeze guard protection. Outer product must be packaged food only. Repair / replace light fixture meat room over ban saw and table so >= 540 Lux and shielded or shatterproof. Meat room sink sanitize hose is too short to reach sink. Correct length of hose. Provide a second standpipe or drain plug also at this location. Do not use meat walk-in cooler for chemical storage. Move it to more appropriate location. Clean all slider trays for product in walk-in cooler and shelving in oils, pickles, & potato chip sections.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Open faced cooler for chicken not holding <= 4C in foods. Potentially hazardous foods Held > 4C for unknown time was removed by operator. Ensure holding <= 4C in all areas before reuse & defrost cycle times appropriate. Hot holding case middle shelf not holding >= 60C in foods in all areas. One product item removed by operator. Have unit serviced / adjusted, gauges to read correctly / accurately and clean vents. Operator to manage both issues.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE & IN GOOD REPAIR.
      • Three open faced deli coolers require accurate thermometers.

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