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CUMIN KITCHEN & DRINK

21 ROY, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

CUMIN KITCHEN & DRINK has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since July 23, 2024. The most recent inspection, on March 9, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 2 times across 2 separate inspections, most recently on March 9, 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 2 times on November 26, 2024. For example: 27(f) - FAILING TO DEVLOP & DEMONSTRATE POLICIES & FOR PERSONNEL THAT ENSURE THE PERSON REFRAINS FROM ANY BEHAVIOR THAT RISKS CONTAMINATING FOOD.

  • 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 August 6, 2024. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND 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 August 6, 2024. For example: 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.

  • 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 3 separate inspections, most recently on March 9, 2026. For example: 35(1) - FAILING TO MAINTAIN QUALITY ASSURANCE SYSTEM RECORDS.

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.

6 inspections

  1. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • New food storage room requires additional lighting to meet requirements and walls painted / made washable. Submit plans for final construction of space before proceeding. Correct function of staff washroom fan.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Pastry product with meat, cheese, & vegetable ingredients deemed potentially hazardous food & not to be displayed at room temperature. Product was recently made and returned to working refrigeration. Owner agreed to store product under refrigeration.
    • 35(1) - FAILING TO MAINTAIN QUALITY ASSURANCE SYSTEM RECORDS.
      • Keep temperature log records complete and up to date and including corrective actions.
  2. Inspection

    0 infractions

  3. Inspection

    3 infractions

    • 27(f) - FAILING TO DEVLOP & DEMONSTRATE POLICIES & FOR PERSONNEL THAT ENSURE THE PERSON REFRAINS FROM ANY BEHAVIOR THAT RISKS CONTAMINATING FOOD.
      • Provide beardnets and ensure use by bearded foodhandlers (corrected). Cease use and carrying of common use towels. Provide and put into practice procedures that use more utensils and minimize hand contact. Clean staff washroom.
    • 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE SYSTEM.
      • Maintain temperature logs at least twice daily for all refrigeration and keep written records. Provide test strips for monitoring sanitizer concentrations and keep records.
    • 49(1)(a) - OPERATOR FAILING TO STORE FOOD & PACKAGING TO PROTECT FROM CONTAMINATION.
      • Keep canned goods off floor > 6in. / 15 cm. Provide a platform for heavy products. Open canned good contents to be removed to food container and labelled (corrected).
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Cease use / wearing of common use hand towels.
    • 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED AND SANITIZED.
      • Ice machine drain to be indirect connection to comply with plumbing code and any requirements of the local plumbing authority. Phase out milk crates for storage and relocate a few items to be >6in /15cm. off of the floor.
  6. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Post handwashing procedure sign at dish area handwash. Handwash must be dedicated use and not used for other purposes (rinsing cutlery). Cease use / wearing of common use hand towels (corrected during inspection).
    • 29(2)(a) - OPERATOR FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Ice machine drain to be indirect connection to comply with plumbing code and any requirements of the local plumbing authority. Phase out milk crates for storage and relocate a few items to be >6in /15cm. off of the floor.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Bar fridge not holding <=4C in dairy/ milk products has been taken out of service for storage of potentially hazardous foods. Commercial fridge to be used for storage in interim (until working properly designed unit installed). Products were relocated to other working refrigeration. Operator to manage issue.
    • 8(2) - FAILING TO POST PERMIT IN A CONSPICUOUS LOCATION IN FOOD ESTABLISHMENT.
      • Post valid permit for public viewing.

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