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Windsor Superstore #377

11 COLE, WINDSOR · Food Establishment

Official record from Nova Scotia →

Inspection summary

Windsor Superstore #377 has been inspected 13 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 11, 2024. The most recent inspection, on June 3, 2026, recorded 1 infraction.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

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.

  • 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 8 times across 8 separate inspections, most recently on April 30, 2025. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 8 times across 8 separate inspections, most recently on April 30, 2025. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.

  • 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 5 times across 5 separate inspections, most recently on May 27, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 30, 2024. For example: 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.

  • 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 June 3, 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.

13 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Have plumber certify work done on lobster steamer oven drain that it now complies with plumbing code & any local plumbing authority requirements. Repair / replace temperature gauges on hot holding units so accurate.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Lobster steamer oven drain must be indirect connection and comply with local plumbing authority & plumbing code requirements. Have plumber certify work and provide to inspector.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit middle shelf now holding >=60C on metal. Operator managing issue. Repair / replace temperature gauges on units so accurate. Bakery display case still not holding <=4C in product. Operator managing issue. Retail cheese display cases (at least 4 doors) not holding <= 4C in foods. Additional areas of product to be removed to other working refrigeration. Operator to correct and manage issue.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean under equipment in produce (area) to remove food sources more frequently. Keep the paper towel inside the dispenser in male staff washroom. Perform cleaning and retrievals / dispositions under retail displays. Lobster steamer oven drain must be indirect connection and comply with local plumbing authority & plumbing code requirements.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit middle shelf not holding >=60C in product. Recently placed product was relocated to other working area. Do not use shelf until holding >60C in foods and working. Clean vents and repair / replace temperature gauges on units. Bakery display case still not holding <=4C in product. Product again relocated and operator to manage issue. Retail cheese display cases (at least 4 doors) not holding <= 4C in foods. Operator to relocate all potentially hazardous foods until serviced / adjusted and holding <= 4C /40F in product.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Produce wash sanitizer product expired in deli & produce (areas). Have product removed to avoid inadvertent use and supply replenished. Clean under equipment in produce (area) to remove food sources more frequently. Provide waste receptacle at rear meat room handwash. Keep the paper towel inside the dispenser in male staff washroom. Perform cleaning and retrievals / dispositions under retail displays. Lobster steamer drain must be indirect connection.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit middle shelf not holding >=60C. Small discard of foods performed for foods <60C for unknown time performed. Do not use shelf until holding >60C in foods and working. Clean vents and calibrate hot hold unit temperature gauges. Provide thermometers in end case open faced coolers. Check cooler temperature & defrost cycles on retail cheese cases.
  5. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Relocate paper towel dispenser, liquid soap dispenser, handwashing procedure sign and waste receptacle to new handwash sink location.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Clean up bakery display areas in front to remove food sources & dropping daily. Maintain enhanced cleaning program as part of pest control program. Follow and action all reasonable PCO recommendations ongoing.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Relocate paper towel dispenser, liquid soap dispenser, handwashing procedure sign and waste receptacle to new handwash sink location.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Improve lighting in meat processing area centre areas to >= 540 Lux and shielded or shatterproof fixtures. Perform clean ups of bakery display areas front and back to remove food sources, dropping, etc. and eliminate harbourage. Maintain enhanced cleaning program as part of pest control program. follow all PCO recommendations.
  8. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide waste receptacles at HMR handwash. Relocate meat area front handwash to near rear entrance of room including dispensers, sign and waste receptacle, closer to grinder and other activities.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Public washroom mechanical exhaust fan to be ducted to outside. Rear produce area - provide smooth impervious durable walls to above shelving and to floor. Improve lighting in meat processing area centre areas to >= 540 Lux and shielded or shatterproof fixtures. Correct lighting to >=540 Lux in HMR section inside exhaust hood. Have enhanced cleaning program to remove food sources. Clean up old droppings as found. Clean up debris out back. Provide map of PCO monitoring stations to records.
  9. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide waste receptacles at rear bakery & HMR handwashes. Clean handsink, raise dispenser and secure hand sink in meat area. Refill paper towel dispensers in bakery (corrected).
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Repair/ replace public washroom mechanical exhaust fan & ensure ducted to outside. Rear produce area - provide smooth impervious durable walls to above shelving and to floor. Improve lighting in meat processing area centre areas to >= 540 Lux and shielded or shatterproof fixtures. Correct lighting to >=540 Lux in HMR section. Follow PCO recommendations. Have enhanced cleaning program to remove food sources. Recommend traps be enclosed where in active areas. Clean up old droppings as found. Clean up debris out back. Provide map of PCO monitoring stations to records. Replace paper towel dispenser in public washroom.
  10. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide waste receptacles at rear bakery & HMR handwashes. Clean handsink, raise dispenser and secure hand sink in meat area. Refill paper towel dispensers in bakery (corrected).
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Repair/ replace public washroom mechanical exhaust fan & ensure ducted to outside. Rear produce area - provide smooth impervious durable walls to above shelving and to floor. Improve lighting in meat processing area centre areas to >= 540 Lux and shielded or shatterproof fixtures. Correct lighting to >=540 Lux in HMR section. Follow PCO recommendations. Have enhanced cleaning program to remove food sources. Recommend traps be enclosed where in active areas. Clean up old droppings as found. Clean up debris out back. Provide map of PCO monitoring stations to records. Replace paper towel dispenser in public washroom.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.
      • Dept. records indicate permit is expired. Operator must renew and obtain permit immediately and come back into compliance.
  11. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Provide waste receptacles at rear bakery & HMR handwashes. Clean handsink, raise dispenser and secure hand sink in meat area. Refill paper towel dispensers in bakery (corrected).
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Repair/ replace public washroom mechanical exhaust fan & ensure ducted to outside. Rear produce area - provide smooth impervious durable walls to above shelving and to floor. Improve lighting in meat processing area centre areas to >= 540 Lux and shielded or shatterproof fixtures. Correct lighting to >=540 Lux in HMR section. Follow PCO recommendations. Have enhanced cleaning program to remove food sources. Recommend traps be enclosed where in active areas. Clean up old droppings as found. Clean up debris out back. Provide map of PCO monitoring stations to records.
  12. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Post handwashing procedure sign & provide waste receptacle at rear bakery handwash. Clean handsink, raise dispenser and secure hand sink in meat area. Keep HMR handwash accessible (corrected) & keep paper towel in dispenser (corrected),
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Repair/ replace public washroom mechanical exhaust fan & ensure ducted to outside. Produce area - provide smooth impervious durable walls to above shelving and to floor. Improve lighting in meat processing area centre areas to >= 540 Lux and shielded or shatterproof fixtures. Correct lighting to >=540 Lux in HMR section. Clean HMR section.
    • 33(1) OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit not holding >=60C in cooked foods. Unit has been taken out of use and must be serviced / adjusted and holding >=60C in foods before reuse. Operator removed improperly hot held foods and must manage issue properly. Operator to manage issue.
  13. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES
      • Refill paper towel dispenser, clean sink and hand contact surfaces and provide waste receptacle at rear bakery handwash. Make seafood handwash fully accessible. Relocate oven so no safety hazard. Provide more room to provide a functional and accessible handwash station.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING AND SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED AND SANITIZED & ENSURE INSECTS RODENTS AND OTHER PESTS ARE CONTROLLED.
      • Perform and continue enhanced pest control measures, follow PCO recommendations and eliminate any routes of entry or harbourage. Increase hot water temperature to salad prep. area to >=45C. Remove uncleanable design plastic shelving units from sushi area, Replace with easily cleaned durable design units. Repair/ replace public washroom mechanical exhaust fan & ensure ducted to outside. Correct partially plugged drain on HMR handsink. Produce are - provide smooth impervious durable walls to above shelving and to floor. Clean handwash sink, raise dispenser and secure meat area handwash. Produce walk-in clean curbing. Improve lighting in meat processing area centre areas to >= 540 Lux and shielded or shatterproof fixtures.
    • 33(1) OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • - Organic Food cooler not holding <= 4C in food in one door area. Potentially hazardous foods in case were relocated to other working refrigeration immediately. Effected section to be taken out of use until fixed. Operator to manage issue.

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