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BIG MIKE PIZZA

8912 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

BIG MIKE PIZZA has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 30, 2023. The most recent inspection, on February 4, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination 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 3 times across 3 separate inspections, most recently on February 4, 2026. 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 3 times across 3 separate inspections, most recently on February 16, 2024. For example: 27(f) - OPERATOR FAILING TO DEVELOP AND DEMONSTRATE POLICIES AND PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM PRACTICE THAT RISKS CONTAMINATING FOOD.

  • 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 February 4, 2026. For example: 33(1) - FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 once on February 16, 2024. For example: 19(1)(e) - FAILURE TO LOCATE, DESIGN, & CONSTRUCT FOOD ESTABLISHMENT TO PREVENT ACCESS AND SHELTERING OF PESTS, INSECTS OR RODENTS.

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on February 4, 2026. For example: 28(1) - FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING 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.

5 inspections

  1. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Correct function of liquid soap and paper toweling dispensers in washroom, clean washroom and remove all clutter.
    • 28(1) - FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Operator must renew food hygiene training course and obtain valid course acceptable to the administrator.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Cleaning and decluttering generally required of entire facility. Remove all unused items. Clean all fridges, door seals and equipment. Correct condensate issues in both front fridges. Verminproof rear basement entry and plug visible hole(s) to verminproof them. Obtain monitoring stations / traps.
    • 33(1) - FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C in foods. do not use for Potentially hazardous foods. Have unit serviced / adjusted immediately.
  2. Inspection

    3 infractions

    • 19(1)(e) - FAILURE TO LOCATE, DESIGN, & CONSTRUCT FOOD ESTABLISHMENT TO PREVENT ACCESS AND SHELTERING OF PESTS, INSECTS OR RODENTS.
      • Rear basement receiving door must be fully functional and verminproof construction.
    • 27(f) - OPERATOR FAILING TO DEVELOP AND DEMONSTRATE POLICIES AND PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM PRACTICE THAT RISKS CONTAMINATING FOOD.
      • Provide and ensure use of beard net for bearded employee.
    • 50(a) - OPERATOR FAILING TO ENSURE THAT ARTICLES, EQUIPMENT, OR MATERIALS NOT ASSOCIATED WITH PROCESSING OR PREPARING FOOD ARE STORED SEPARATE FROM AREA WHERE FOOD IS PROCESSED OR PREPARED. An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Keep washroom sink fully accessible (corrected during inspection). Declutter cookline and remove miscellaneous storage from washroom.
  3. Inspection

    3 infractions

    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE BY THE MINISTER.
      • Keep at least 2 compartments of 3 compartment sink accessible. Verminproof rear basement receiving door. Repair / replace leaking taps at 3 compartment sink
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING COURSE. An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Operator must renew food hygiene training course.
    • 50(a) - OPERATOR FAILING TO ENSURE THAT ARTICLES, EQUIPMENT, OR MATERIALS NOT ASSOCIATED WITH PROCESSING OR PREPARING FOOD ARE STORED SEPARATE FROM AREA WHERE FOOD IS PROCESSED OR PREPARED. An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored (a) separately from areas where food is processed or prepared;
      • Declutter cookline and remove miscellaneous storage from washroom.
  4. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide paper toweling in a functioning dispenser in washroom.
    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE BY THE MINISTER.
      • Keep at least 2 compartments of 3 compartment sink accessible. Verminproof rear basement receiving door.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING COURSE. An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Operator must renew food hygiene training course.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT CONTAMINATION OR ADULTERATION.
      • Do not store food or packaging in washroom. Remove all pop and packaging or other items immediately.
  5. Inspection

    5 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide paper toweling in a functioning dispenser in washroom. Correct restricted water flow from washroom faucet.
    • 19(3) - FAILING TO HAVE APPROPRIATE PLUMBING CONSIDERED ACCEPTABLE BY THE MINISTER.
      • Correct hot water supply /taps to 3 compartment sinks. Have stand pipes / drain plugs available for use. Verminproof rear basement receiving door.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING COURSE. An operator must successfully complete a food hygiene training program and provide proof of this to the Administrator upon request.
      • Operator must renew food hygiene training course.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT CONTAMINATION OR ADULTERATION.
      • Do not store food or packaging in washroom. Remove all pop and packaging or other items immediately.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT A PERMIT.
      • Legislation requires that operator obtain a valid food establishment permit prior to beginning operations.

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