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Sunny Fresh Market

620 NINE MILE, BEDFORD · Food Establishment

4 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 infractions

    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Do not store food/packages of food directly on the floor (e.g. rice, bags of onions); obtain additional storage shelves that are at least 6 inches off the floor.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Packaged meat/poultry must be clearly labelled with cut of meat, name of food establishment, location of food establishment, date packaged, contact information for food establishment, etc. following the requirements outlined by the Federal Government.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on January 12, 2025 within the next 2 business days.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on January 12, 2025 within the next 2 business days.
  3. Inspection

    8 infractions

    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Stock paper towel in the dispenser at the hand wash sink in the staff washroom.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Clean the following areas the remove debris build-up: the floor under retail sales shelves/coolers/freezers and interior surfaces of retail reach-in coolers.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Do not store food/packages of food directly on the floor (e.g. rice, bags of onions); obtain additional storage shelves that are at least 6 inches off the floor.
    • 47(1)(a) An operator must ensure that all food in the food establishment is (a) labelled and identified as being from a source that is subject to inspection; or
      • Packaged meat/poultry must be clearly labelled with cut of meat, name of food establishment, location of food establishment, date packaged, contact information for food establishment, etc. following the requirements outlined by the Federal Government.
    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Provide purchase receipts to the Public Health Inspector for the following: the frozen meat/poultry observed packaged in tied off plastic bags with no labels in the reach-in freezers on the retail sales floor and the sliced packaged melon.
    • 47(1A) Upon request of an inspector, an operator must provide proof of the source of food.
      • Provide purchase receipts to the Public Health Inspector for the frozen meat/poultry observed packaged in tied off plastic bags with no labels in the reach-in freezers on the retail sales floor.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on January 12, 2025 within the next 5 business days.
    • 9(a) An operator must renew a permit, other than a temporary food service event permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Food Establishment Permit that expired on January 12, 2025 within the next 5 business days.
  4. Inspection

    1 infraction

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas.