Skip to content
Loading map…

ALYSSA FOODS

155 HIGHWAY 3, LOWER EAST PUBNICO · Food Establishment

Official record from Nova Scotia →

Inspection summary

ALYSSA FOODS has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 23, 2024. The most recent inspection, on January 9, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 March 11, 2025. For example: 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.

  • 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 on March 11, 2025. For example: 33(1) An operator must ensure that the temperature of food is controlled so that the 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 2 separate inspections, most recently on March 20, 2025. For example: 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.

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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
      • Provide results of sampling and testing from an accredited laboratory demonstrating that your preserved products (jams, pickled products, salsa etc.) are considered safe to be stored at room temperature.
  4. Inspection

    5 infractions

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Obtain chlorine test strips to verify that staff mix sanitizer at the correct foodsafe level when using bleach, at 100-200ppm.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. Improperly stored potentially hazardous foods moved to the fridge during the inspection.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; Obtain fridge thermometers for your cold storage units to verify their safe operation daily.
    • 42(2) Upon request of an inspector, the operator must provide the results of sampling and testing procedures from an accredited laboratory.
      • Provide results of sampling and testing from an accredited laboratory demonstrating that your preserved products (jams, pickled products, salsa etc.) are considered safe to be stored at room temperature.
    • 88 A person to whom a permit is issued shall comply with all terms and conditions of the permit.
      • In accordance with Section 88 of the Health Protection Act, you must comply with all terms and conditions of the Food Establishment permit, including (but not limited to) the following: Unless otherwise specified in this permit, the Permit Holder(s) shall conduct the Food Establishment in accordance with the following provisions: The Health Protection Act and Food Safety Regulations, as amended from time to time and Any standard, code or guideline adopted by the Department, as amended from time to time, which includes but is not limited to the following: Nova Scotia Food Retail and Food Services Code In accordance with Sections 19(4) and 20 of the Food Safety Regulations, either remove public seating so that you no longer meet the definition of a restaurant, or else provide proof of accessibility and install an accessible public washroom.
  5. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Ensure that dishes are manually sanitized at 100-200ppm when using chlorine solution, in accordance with Section 4.2.8 of the NS Food Retail and Food Services Code.

Nearby inspected facilities

Own this business? Add a badge to your website