Skip to content
Loading map…

REID'S MEATS INC.

1751 MELANSON, WOLFVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

REID'S MEATS INC. has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on March 4, 2024. The most recent inspection, on March 4, 2024, recorded 5 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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 March 4, 2024. For example: 19(1)(a) - OPERATOR FAILING TO DESIGN, CONSTRUCT AND MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.

  • 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 once on March 4, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURE TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & 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 once on March 4, 2024. For example: 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on March 4, 2024. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED A FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

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.

1 inspection

  1. Inspection

    5 infractions

    • 19(1)(a) - OPERATOR FAILING TO DESIGN, CONSTRUCT AND MAINTAIN FOOD ESTABLISHMENT TO MINIMIZE RISK OF CONTAMINATING FOOD.
      • Hallway /storage area must be properly constructed and illuminated to meet food code. all walls and ceilings must be durable, smooth, impervious and very easily washable surfaces. Correct all electrical and piping to be in conduits, meet codes and behind walls to allow cleaning. Exposed insulation to be covered and proper finished surfaces. Provide self closing door / mechanism on entrance to private residence and remove partition off private area. Provide updated floor plans for renovation and include proposal for RTE packaging space. Repair and replace wall in RTE walk-in and extend condensate drain to outside. Remove bare wood pallets from walk-ins. Provide shielded or shatterproof lights over raw packaging table. Correct lights small raw walk-in cooler. Clean cupboards and make bare wood interior of cupboards smooth impervious and easily washable and window frame above. Verminproof side door and replace threshold / door sweep. Clean front cupboards and raw room storage and organize.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED A FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Maintain copies of valid food hygiene course certificates on-site. Owner and 1 person on-site at all times in absence of the owner must maintain acceptable food hygiene training course.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURE TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Ban saw & tables must be cleaned / sanitized after use. Clean floors, walls, ceiling, behind smoker, RTE walk-in cooler, exterior of tumbler, bowl cutter, slicer and other equipment before next use. Clean staff washroom daily and as required. Perform general cleaning of retail walk-in cooler floors and hard to get areas.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.
      • Provide accurate and easily readable thermometers in raw walk-in coolers and ready to eat walk-in coolers.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • All food and packaging is to be stored >= 6in. / 15cm. off of the floor on proper racks or shelving. Dry storage, walk-n coolers, retail cooler etc. Spice containers must be cleaned as well as rack and storage area; then label fully to indicate ingredients. All packaging must be within permitted area, off floor, and remove spices from tool closet.
Own this business? Add a badge to your website