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CHRISMARIA FAMILY RESTAURANT

583 MAIN, KINGSTON · Food Establishment

Official record from Nova Scotia →

Inspection summary

CHRISMARIA FAMILY RESTAURANT has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 2, 2025. The most recent inspection, on August 12, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on June 18, 2025. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.

  • 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 2 times across 2 separate inspections, most recently on June 11, 2026. For example: 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;

  • 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 May 22, 2026. 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.

  • 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 once on May 22, 2026. For example: 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;

  • 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 June 18, 2025. For example: 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE 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

    0 infractions

  2. Inspection

    1 infraction

    • 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;
      • Cutting board on the prep cooler has deep cuts and staining. Requires resurfacing or replacement.
  3. Inspection

    3 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Soap dispenser has fallen off the wall at the handwash sink. Re-install.
    • 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;
      • Cutting board on the prep cooler has deep cuts and staining. Requires resurfacing or replacement. Rinse gauge on the high temperature dishwasher not functioning properly. Have gauge repaired or replaced.
    • 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.
      • Meat noted thawing at room temperature in the sink. Cold water was turned on for proper thawing during the inspection.
  4. Inspection

    2 infractions

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Dry ingredient bags once opened must go into tightly covered & labelled containers Provide fan for rapid cooling of foods.
    • 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM.
      • Operator must monitor all refrigeration and keep records at least twice daily. Written records for at least 3 months must be kept available on-site and include corrective actions.
  5. Inspection

    1 infraction

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Dry ingredient bags once opened must go into tightly covered & labelled containers (corrected). Educate staff to wash hands after handling raw foods (corrected). Do not use raw chopping block for produce (corrected). Keep handsink accessible and paper towel supplies in dispensers(corrected). Obtain fan for rapid cooling foods.
  6. Inspection

    1 infraction

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Label & date prepared foods to ensure food rotations. Dry ingredient bags once opened must go into tightly covered & labelled containers. Do not store food on the floor (corrected).
  7. Inspection

    3 infractions

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Walk-in cooler not holding <=4C in foods Potentially hazardous foods were voluntarily discarded and other foods were relocated to other working refrigeration. Unit not to be used until serviced / adjusted & holding <= 4C in all areas. Temperature records to be taken at least twice daily and records kept. Educate staff to rapid cool foods at <= 2" depths.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION AND ADULTERATION.
      • Label & date prepared foods to ensure food rotations. Dry ingredient bags once opened must go into tightly covered & labelled containers. Light in kitchen to be fixed.
    • 8(2) - OPERATOR FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT
      • Post valid permit for public viewing.
  8. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Provide test strips or kit for testing of dishwasher sanitizer and any commercial sanitizers. Install bathroom fan ducted to outside in staff washroom.

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