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SOBEYS 747

9256 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

SOBEYS 747 has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 8, 2024. The most recent inspection, on June 4, 2024, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on May 7, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & 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 April 8, 2024. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEBIBLE OR UNSAFE.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2024. For example: 19(3) - FAILING TO HAVE APPROPRIATE LIGHTING CONSIDERED ACCEPTABLE TO THE MINISTER.

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.

3 inspections

  1. Inspection

    1 infraction

    • 19(3) - FAILING TO HAVE APPROPRIATE LIGHTING CONSIDERED ACCEPTABLE TO THE MINISTER.
      • Repair / replace lights in HMR exhaust canopies.
  2. Inspection

    2 infractions

    • 19(3) - FAILING TO HAVE APPROPRIATE LIGHTING CONSIDERED ACCEPTABLE TO THE MINISTER.
      • Repair / replace lights in HMR canopies. Install / correct lighting HMR far counter area to >=540 lux and shielded /shatterproof.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Cleaning required of entire dairy walk-in cooler and remove paper on shelving. Clean shredded cheese retail case and frozen entree's case.
  3. Inspection

    3 infractions

    • 19(3) - FAILING TO HAVE APPROPRIATE LIGHTING CONSIDERED ACCEPTABLE TO THE MINISTER.
      • Correct light fixture / bulbs so functional - 1 in meat processing, 1 in seafood processing, remove water from light cages HMR & produce walk-ins, Improve lighting HMR walk-in, replace light bulb HMR freezer, repair/replace lights in HMR canopies. Install / correct lighting HMR far counter to >=540 lux and shielded /shatterproof.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Cleaning required of entire dairy walk-in cooler and remove paper on shelving. Clean shredded cheese retail case and frozen entree's case.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEBIBLE OR UNSAFE.
      • Cake case section for cream filled / cheesecakes not holding <=4C /40F. Potentially Hazardous foods held > 4 hours was discarded by the operator. Issue was corrected by relocation of other products. Front retail of same case required air vents cleaned. Seafood bunker and lower retail fridges >4C product temperature (during defrost). Correct defrost cycles.

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