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CHRISMARIA FAMILY RESTAURANT

8934 COMMERCIAL, NEW MINAS · 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 December 3, 2024. The most recent inspection, on July 10, 2026, recorded 2 infractions.

None of the 8 inspections on record were free of infractions. In the past 12 months there were 6 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 6 times across 6 separate inspections, most recently on July 10, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 5 separate inspections, most recently on June 25, 2026. For example: 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.

  • 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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 February 11, 2025. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED & SANITIZED.

  • 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 once on March 16, 2026. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

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

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Domestic and commercial fridges now require routine cleaning.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two door commercial fridge not holding <= 4C (in foods). Potentially hazardous foods held >4C for >4 hours were voluntarily discarded by manager (during inspection).
  2. Inspection

    3 infractions

    • 16(1) - FAILING TO COMPLY WITH THE DIRECTIONS OF THE INSPECTOR.
      • Operator must manage food safety issues properly, not temperature abuse foods, not use broken equipment and come back into compliance.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table still broken but not in use this inspection. Operator now appears to be managing food safety issue properly. Use commercial fridge to work out of until the refrigerated prep. table fixed & holding <= 4C / 40F. Door on domestic fridge not holding <= 4C / 40F. Immediately relocate those foods to commercial fridge (corrected during inspection).
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Dry ingredient bags once opened must have remainder placed in food grade container and labelled and dated.
  3. Inspection

    4 infractions

    • 16(1) - FAILING TO COMPLY WITH THE DIRECTIONS OF THE INSPECTOR.
      • Operator must manage food safety issues properly, not temperature abuse foods, not use broken equipment and come back into compliance.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean & sanitize polymer cutting boards multiple time daily. Clean floor drain. Declutter staff washroom and clean it. Clean domestic fridge.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C. / 40F. in foods but still in use. Temperature abused potentially hazardous foods discarded during inspection. Do not use broken equipment.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Dry ingredient bags once opened must have remainder placed in food grade container and labelled and dated.
  4. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean & sanitize polymer cutting boards multiple time daily. Clean floor drain. Declutter staff washroom and clean it.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C. / 40F. in foods. Domestic fridge now in place until fixed, however this unit also not holding <=4C in foods. Foods removed again to commercial fridge. Operator must manage food safety properly.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE STORED, HANDLED, & PREPARED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Suppliers must deliver to back door to maintain directional flow of food and keep outsider out of kitchen. Operator agreed to comply. Dry ingredient bags once opened must have remainder placed in food grade container and labelled and dated. Canned food once opened must have leftover portion transferred to a food grade container and labelled & dated. One open can food item was discarded during inspection
  5. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Post handwashing procedure signs at all handwashes (staff washroom and front service).
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean & sanitize polymer cutting boards multiple time daily. Clean cookline grill & burner areas & floor drain. Provide beardnets and ensure used by bearded foodhandler.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C. / 40F. in foods. Unit not to be used until holding < = 4C. / 40F in foods in all areas. Potentially hazardous foods held >4C for >4 hours were discarded during inspection.
  6. Inspection

    5 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Refill liquid soap dispenser in staff washroom, fix plumbing leak at sink and clean and sanitize washroom and remove refuse. Refill liquid soap at front counter. Post handwashing procedure signs at all handwashes.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Keep all food hygiene certificates on-site. At least one foodhandler with course must be present at all times of operation.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide sanitizer for use in kitchen. Clean & sanitize polymer cutting boards multiple time daily. Clean prep table surfaces. Cleaning required of doors, handles, shelves, cookline, storage racks, exterior of dry ingredient containers, backsplash areas, walls, & floor drains. Repair or replace final rinse / sanitize gauge on dishwasher. Provide beardnets and ensure used by bearded foodhandler.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Countertop fridge not holding <= 4C in foods. Recently placed foods were relocated to other working refrigeration. Unit must be defrosted then adjusted / serviced and holding <= 4C in foods before reuse for food.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.
  7. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED & SANITIZED.
      • Replenish supply of test strips for pot sink sanitizer.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD OR FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Spices and dry ingredient containers require cleaning of exterior and then clearly labelled. Four more containers to be labelled.
  8. Inspection

    2 infractions

    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT ARE MAINTAINED, CLEANED & SANITIZED.
      • Remove two bottles of expired sanitizer products. Replenish supply of test strips for pot sink sanitizer. Defrost bar fridge. Clean sink in staff washroom. Remove cardboard from shelf. Clean baseboards and doors.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD OR FOOD INGREDIENTS ARE STORED IN A MANNER THAT PREVENTS ADULTERATION OR CONTAMINATION.
      • Spices and dry ingredient containers require cleaning of exterior and then clearly labelled.

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