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WITHROWS FARM CENTRE

206 HIGHWAY 1, MOUNT UNIACKE · Food Establishment

Official record from Nova Scotia →

Inspection summary

WITHROWS FARM CENTRE has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 11, 2024. The most recent inspection, on October 5, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 6 times across 3 separate inspections, most recently on October 5, 2026. For example: 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.

  • 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 5 times across 3 separate inspections, most recently on October 5, 2026. For example: 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;

  • 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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 5, 2026. For example: 90 A food establishment must have appropriate maintenance, cleaning and sanitation programs to control physical, chemical and microbiological contamination of food, equipment, utensils and other facilities in the food establishment.

  • 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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (d) all waste streams in and surrounding the food establishment are managed.

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.

4 inspections

  1. Inspection

    8 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • The facility must install, at a minimum, a two-compartment sink to allow for proper washing, rinsing, and sanitizing of utensils and food contact equipment. The sink must be adequately supplied and maintained to support proper dishwashing and sanitizing procedures.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities. Any modifications must comply with the National Plumbing Code of Canada (NPCC) as adopted under the Nova Scotia Building Code Regulations. The operator must contact the Municipality of East Hants to obtain the required Building and Development Permit and arrange for an inspection of the completed work. A copy of the municipal inspection report must be provided for review.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Dipper well for the ice cream scoops must be fixed and operational.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Remove all duct tape from the freezer doors and complete permanent repairs or replacement to ensure the doors are maintained in good condition and are easily cleanable.
    • 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;
      • Ensure sanitizer is available at all times and used for cleaning and sanitizing food contact surfaces and equipment. To prepare a 100 ppm chlorine sanitizer solution, add 0.5 teaspoon (2.5 mL) of household bleach to 1 litre of water.
    • 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (d) all waste streams in and surrounding the food establishment are managed.
      • At the hand wash station for ice creams, significant slurry buildup was observed on the interior surfaces of the wastewater container and associated piping. A strong foul odour was emanating from the wastewater reservoir. The wastewater reservoir and associated components must be cleaned and disinfected on a regular schedule and maintained in a sanitary condition to prevent the accumulation of organic debris, odours, and microbial contamination.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. The operator must provide documentation demonstrating that these products are obtained from an approved source, such as a producer or processor holding the appropriate permits and approvals from the Department of Agriculture and/or the Canadian Food Inspection Agency (CFIA).
    • 90 A food establishment must have appropriate maintenance, cleaning and sanitation programs to control physical, chemical and microbiological contamination of food, equipment, utensils and other facilities in the food establishment.
      • Facility must clean and sanitize the ice cream scoops, knifes and cutting boards. Facility must have a cleaning and disinfection process for the holding tank under the hand wash station.
  2. Inspection

    2 infractions

    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Dipper well for the ice cream scoops must be fixed and operational.
    • 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;
      • Ensure sanitizer is available at all times and used for cleaning and sanitizing food contact surfaces and equipment. To prepare a 100 ppm chlorine sanitizer solution, add 0.5 teaspoon (2.5 mL) of household bleach to 1 litre of water.
  3. Inspection

    8 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • The facility must install, at a minimum, a two-compartment sink to allow for proper washing, rinsing, and sanitizing of utensils and food contact equipment. The sink must be adequately supplied and maintained to support proper dishwashing and sanitizing procedures.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Dipper well for the ice cream scoops must be fixed and operational.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Remove all duct tape from the freezer doors and complete permanent repairs or replacement to ensure the doors are maintained in good condition and are easily cleanable.
    • 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;
      • Ensure sanitizer is available at all times and used for cleaning and sanitizing food contact surfaces and equipment. To prepare a 100 ppm chlorine sanitizer solution, add 0.5 teaspoon (2.5 mL) of household bleach to 1 litre of water.
    • 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;
      • Mold growth was observed on the freezer door hinges. Clean and sanitize all affected surfaces to remove mold and prevent further contamination.
    • 29(2)(d) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (d) all waste streams in and surrounding the food establishment are managed.
      • At the hand wash station for ice creams, significant slurry buildup was observed on the interior surfaces of the wastewater container and associated piping. A strong foul odour was emanating from the wastewater reservoir. The wastewater reservoir and associated components must be cleaned and disinfected on a regular schedule and maintained in a sanitary condition to prevent the accumulation of organic debris, odours, and microbial contamination.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. The operator must provide documentation demonstrating that these products are obtained from an approved source, such as a producer or processor holding the appropriate permits and approvals from the Department of Agriculture and/or the Canadian Food Inspection Agency (CFIA).
    • 90 A food establishment must have appropriate maintenance, cleaning and sanitation programs to control physical, chemical and microbiological contamination of food, equipment, utensils and other facilities in the food establishment.
      • Facility must clean and sanitize the ice cream scoops, knifes and cutting boards. Facility must have a cleaning and disinfection process for the holding tank under the hand wash station.
  4. Inspection

    1 infraction

    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • In accordance with Section 2.12 and Section 2.15 of the NS Food Retail and Food Services Code, you must acquire all required approvals for plumbing systems from local and/or provincial authorities.

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