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GOLDEN LEAF RESTAURANT

9114 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

GOLDEN LEAF RESTAURANT has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 16, 2024. The most recent inspection, on March 18, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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 4 times across 4 separate inspections, most recently on March 18, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 4 times across 2 separate inspections, most recently on August 27, 2024. For example: 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.

  • 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 March 18, 2026. For example: 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED, HANDLED, PACKAGED & STORED IN A MANNER THAT PREVENTS CONTAMINATION OR 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 February 23, 2026. For example: 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 2 times across 2 separate inspections, most recently on August 13, 2024. For example: 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.

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

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Fix floor in staff washroom install baseboards. Clean small fridge & small prep fridge. Remove cardboard from shelves whereas uncleanable. Clean & sanitize public and staff washrooms daily and as required. Clean hand sinks for staff daily and as required.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Food left out at room temperature this inspection of dairy product was returned to working refrigeration.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED, HANDLED, PACKAGED & STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Any pots that do not fit into three compartment sinks must be removed from premises and not used immediately. Label all herbs and spices. Open dry ingredients must go into tightly covered food containers once opened (corrected during inspection). Keep supplier labels with freezer foods to maintain traceability.
  2. Inspection

    5 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Maintain paper towel in public washrooms. Replenish immediately. Clean hand sinks for staff daily and as required. Keep hot water valve on to public washroom to provide warm water for handwashing(corrected).
    • 22 - FAILING TO HAVE ALL LIVING & SLEEPING QUARTERS SEPARATED FROM AREA USED FOR FOOD ESTABLISHMENT BY FLOOR TO CEILING PARTITIONING & SOLID SELF CLOSING DOOR.
      • Immediately remove bed and all personal items from office to home. They cannot be in permitted food establishment.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Fix table in dish area. Fix floor in staff washroom install baseboards. Clean dish racks. Cleaning cloths are not to be cleaned in the dishwasher. Remove recycling / liquor bottles from kitchen.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Left side above compressor on refrigerated prep. table not holding <= 4C in foods. One item >4 hours > 4C discarded and other items returned to working refrigeration. Operator to properly manage issue and this section not to be used until verified corrected. Chicken left out at room temperature defrosting was returned to refrigeration. Cease practice of defrosting at room temperature & use appropriate methods.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED, HANDLED, PACKAGED & STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Any pots that do not fit into three compartment sinks must be removed from premises and not used. Do not leave utensils laying in food (corrected during inspection) Utensils must be long handled and handle must extend fully outside of the food container. All ingredient containers must be labelled and tightly sealed when not in use. Keep all food off floor >= 6in. / 15 cm. Open dry ingredients must go into tightly covered food containers once opened. Clean small fridges, domestic fridge and glass doors on commercial unit. Keep supplier labelling with foods to maintain traceability.
  3. Inspection

    5 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Refill paper towel dispenser at kitchen handwash (corrected). Refill paper towel dispenser staff washroom. Clean hand sinks for staff daily and as required. Keep hot water supplied to public washroom (corrected).
    • 22 - FAILING TO HAVE ALL LIVING & SLEEPING QUARTERS SEPARATED FROM AREA USED FOR FOOD ESTABLISHMENT BY FLOOR TO CEILING PARTITIONING & SOLID SELF CLOSING DOOR.
      • Immediately remove bed and all personal items from office to home. They cannot be in permitted food establishment.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Ice machine must have proper waste collection or drains. Clean dish pit area walls and fix dump table. Ensure thermometer in all fridges and monitor with records kept at least twice daily. Clean janitorial sink. Remove all items not required from staff washroom. Fix floor in staff washroom and clean it.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Chicken left out after cooking > 4 hours was discarded. Rice left lout using improper cooling method for rapid cooling had method corrected to 2 in. depths and returned to refrigeration.
    • 34 - OPERATOR FAILING TO ENSURE THAT FOOD & FOOD INGREDIENTS ARE PROCESSED, HANDLED, PACKAGED & STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Any pots that do not fit into three compartment sinks must be removed from premises and not used. Do not leave utensils laying in food. Utensils must be long handled and handle must extend fully outside of the food container. All ingredient containers must be labelled and tightly sealed when not in use. Keep all food off floor >= 6in. / 15 cm. Open dry ingredients must go into tightly covered food containers once opened. Clean all dry storages and fridges. Food in freezer must be in packaging.
  4. Inspection

    0 infractions

  5. Inspection

    2 infractions

    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Commercial 3-compartment sink has been obtained but has not been installed yet. Have sink installed.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No staff on site with valid food safety training. At least 1 food handler must be present during a shift that holds a valid food safety training certificate.
  6. Inspection

    6 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Receiving door is being left open for air circulation. Large presence of fly's noted in the kitchen. Door is to remain closed when not being used to prevent the access of insects/pests. Door was closed during the inspection.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Commercial 3-compartment sink has been obtained but has not been installed yet. Have sink installed.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No staff on site with valid food safety training. At least 1 food handler must be present during a shift that holds a valid food safety training certificate.
    • 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;
      • No sanitizer solution available at the time of inspection. Bleach was available but staff were not aware how to mix it properly. A solution of bleach and water was made at the time of inspection measuring 100ppm.
    • 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;
      • Cleaning required in the following areas: Along all baseboards throughout the facility. Under all shelving and equipment. Large white standing freezer requires defrost/cleaning.
    • 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.
      • Small wine fridge measured 13.6*C. Single door black fridge measured 10*C. Several food items discarded during the inspection. Do not place food that requires refrigeration in these fridges unless they can maintain a temperature of 4*C or less.
  7. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Maintain adequate supply of surface sanitizer on-site. Acquire prior to operating.
  8. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM
      • Maintain adequate supply of sanitizer. Acquire proper disinfectant / sanitizer with broad spectrum kill and a degreaser product prior to opening.

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