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FALMOUTH BELLA ROMA PIZZA

129 FALMOUTH BACK, FALMOUTH · Food Establishment

Official record from Nova Scotia →

Inspection summary

FALMOUTH BELLA ROMA PIZZA has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 7, 2025. The most recent inspection, on May 28, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 4 times across 4 separate inspections, most recently on May 12, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETRIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 3 times across 3 separate inspections, most recently on May 13, 2025. For example: 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 13, 2025. For example: 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 7 times across 7 separate inspections, most recently on May 28, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION 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.

7 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean & paint dishwashing area under sinks. Provide proper labelling for store products (pizza & subs) including list of ingredients and allergens.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Validate dishwashing processes. Obtain test strips. Replace ceiling tiles where removed or damaged. Clean & paint dishwashing area walls. Provide proper labelling for store products (subs / pizza).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETRIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Main refrigerated prep. table still variable temperatures and top not holding <= 4C / 40F in foods. Operator to temporarily manage issue with use of ice or use other working refrigeration and ensure <=40F storage maintained.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Follow proper manual dishwashing methods. Validate process. Obtain test strips. Replace ceiling tiles where removed or damaged. Clean & paint dishwashing area and fill in holes in walls. Labelling for store product to include list of ingredients and allergens.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Main refrigerated prep. table not holding <= 4C / 40F in foods. Unit again adjusted by operator during inspection. Operator to manage issue.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Follow proper dishwashing methods of wash, rinse, sanitize and air dry. Educate staff. Replace ceiling tiles where removed or damaged. Clean & paint dishwashing area and fill in holes in walls. Labelling for store product to include list of ingredients and allergens.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit not holding food >= 60c /140F. Small amount of food held in Temperature Danger Zone for > 2 hours was discarded during inspection. Operator to cease use of grates that keep food away from heat source. Have unit serviced / adjusted and holding >60 C in foods before reuse. Main refrigerated prep. table not holding <= 4C / 40F in foods. Unit adjusted by operator during inspection and will correct immediately and manage issue.
  5. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Owner must renew food hygiene course. Forward certificate copy to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Finish wall behind hot holding so cleanable construction.
    • 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM.
      • Monitor hot & cold holding units at least twice daily and keep written records including any corrective actions. Two more fridges to be added to monitoring.
  6. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Owner must renew food hygiene course. Forward certificate copy to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Improve lighting throughout kitchen to 540 Lux. Relocate vacuum sealer and slicer to kitchen where handwashing station is available. Clean behind main refrigerated preparation table. Finish wall behind hot holding so cleanable construction.
    • 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM
      • Monitor hot and cold holding units at least twice daily and keep written records including corrective actions.
  7. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE COURSE.
      • Owner must renew food hygiene course.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Improve lighting throughout kitchen to 540 Lux. Relocate vacuum sealer and slicer to kitchen where handwashing station is available. Clean behind main refrigerated preparation table. Finish wall behind hot holding so cleanable construction.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Hot holding unit not holding product >=60 / 140F. Small amount of potentially hazardous food was discarded during inspection. Add hot holding unit to monitoring records. Have unit adjusted / serviced & hot holding >60C / 140F in that tray before reuse. Operator to manage issue.

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