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GRECO/CAPTAIN SUB

8927 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

GRECO/CAPTAIN SUB has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 2, 2023. The most recent inspection, on September 9, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on September 9, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITIZING PROGRAM.

  • 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 once on August 6, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 22, 2025. For example: 20(2) - FAILING TO HAVE WASHROOM FACILITY CONSTRUCTED, EQUIPPED, & DESIGNED IN ACCORDANCE WITH NATIONAL BUILDING CODE (NS).

  • 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 once on May 22, 2025. 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.

4 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITIZING PROGRAM.
      • Cleaning required of staff washroom floors, dispensers, and sink. Clean walk-in cooler floor and replace rusted bottom rack.
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITIZING PROGRAM.
      • Cleaning required of staff washroom floors, dispensers, and sink. Clean walk-in cooler floor and replace rusted bottom rack. Clean pop cooler & racks in front servery / counter area.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table on end without insert trays not holding <=4C in food product. Recently placed potentially hazardous food was relocated to other working refrigeration during inspection. Operator to correct and manage food safety. Pop cooler in front also not holding <= 4C in foods. One food product removed to other working refrigeration during inspection. Do not use for potentially hazardous foods until serviced / adjusted and holding <= 4C in food.
  3. Inspection

    2 infractions

    • 20(2) - FAILING TO HAVE WASHROOM FACILITY CONSTRUCTED, EQUIPPED, & DESIGNED IN ACCORDANCE WITH NATIONAL BUILDING CODE (NS).
      • Provide second public washroom as required by Building Code (complete washroom tiles/painting).
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Complete painting / upgrades to public washrooms. Correct sanitizer feed to commercial dishwasher. Keep accurate records. Manually sanitize until fixed. Clean staff washroom, dishwasher, under equipment and top and inside of exhaust canopy.
  4. Inspection

    1 infraction

    • 29(2)(a) FAILING TO ENSURE MAINTENANCE, CLEANING & SANITIAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Keep written records for dishwasher temperature and sanitizer concentration. Perform daily as a minimum. Clean all filters in exhaust canopy. Clean all dough containers in walk-in cooler. Clean inside dishwasher daily as part of start up process.

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