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ULTRAMAR CORNER STORE #41443

232 WENTWORTH, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

ULTRAMAR CORNER STORE #41443 has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 9, 2024. The most recent inspection, on May 21, 2026, recorded 2 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 May 2, 2025. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES

  • 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 across 2 separate inspections, most recently on May 30, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO CONTROL RISKS OF CONTAMINATION OF FOOD, EQUIPMENT OR OTHER FACILITIES.

  • 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 May 21, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE 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 once on April 15, 2025. For example: 18A - BEGINNING TO CONSTRUCT / RENOVATE EXISTING FOOD ESTABLISHMENT WITH PLANS & SPECIFICATIONS NOT APPROVED BY INSPECTOR.

  • 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 3 times across 3 separate inspections, most recently on May 21, 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.

8 inspections

  1. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide equipment & surface sanitizer for use in facility immediately. Sanitizer supply container is empty. Replenish sanitizer supply and ensure proper feed concentration at mix station. Provide interim sanitizer for use until supply replenished.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy cooler not holding <= 4C / 40F. Product must be relocated to other working refrigeration immediately.
  2. Inspection

    0 infractions

  3. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Post acceptable handwashing procedure signs at handwash sinks.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Have chemical supplier adjust mix station to proper concentrations dispensed. Obtain / ensure test strips / kit for testing sanitizer concentrations appropriate with chemical supplier. Have no rinse sanitizer product added to mix station for equipment washing. Complete washroom renovation including urinal installation to comply with local building authority & NBC.
  4. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide single use paper toweling in washrooms until hot air dryers installation completed. Post acceptable handwashing procedure signs at handwash sinks.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Two 4L containers of expired sanitizer to be removed (corrected during inspection). See chemical supplier for adjustment of chemical mix station to proper concentrations and for proper test strips. Use no rinse sanitizer for equipment washing and mix manually until product connected to mix station. Complete washrooms to meet NBC.
  5. Inspection

    0 infractions

  6. Inspection

    1 infraction

    • 18A - BEGINNING TO CONSTRUCT / RENOVATE EXISTING FOOD ESTABLISHMENT WITH PLANS & SPECIFICATIONS NOT APPROVED BY INSPECTOR.
      • Provide copy of plans and specifications for the renovation and positive comment from the building authority for washrooms.
  7. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO CONTROL RISKS OF CONTAMINATION OF FOOD, EQUIPMENT OR OTHER FACILITIES.
      • Provide 2nd drain plug for equipment washing sinks immediately. Fix mix station for chemicals at equipment wash sinks. Provide test strips / kit for monitoring sanitizer concentrations, educate staff on use and keep records. Replenish supply of single use paper toweling for dispensers. Clean all sinks. Remove expired chemicals and test strips from the premises. Educate staff on equipment washing and cleaning. Permit holder must also learn equipment washing process. Cleaning now due of some self service equipment and counter.
  8. Inspection

    1 infraction

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO CONTROL RISKS OF CONTAMINATION OF FOOD, EQUIPMENT OR OTHER FACILITIES.
      • Provide 2nd drain plug for equipment washing sinks immediately. Maintain single use paper toweling appropriate for dispenser in use in dispenser at front counter. Acquire appropriate sanitizer product. Acquire test strips / kit for monitoring sanitizer concentrations. Replenish supply of single use paper toweling for dispensers. Clean all sinks. Cease use of equipment washing sinks for squeegies. Remove expired chemicals and test strips from the premises. Educate staff on equipment washing and cleaning.

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