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GREENWOOD GRECO PIZZA

963 CENTRAL, GREENWOOD · Food Establishment

Official record from Nova Scotia →

Inspection summary

GREENWOOD GRECO PIZZA has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 15, 2023. The most recent inspection, on June 15, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 times across 3 separate inspections, most recently on February 11, 2025. 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 2 times across 2 separate inspections, most recently on June 15, 2026. For example: 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;

  • 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 once on December 15, 2023. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 January 12, 2024. For example: 37(1) - OPERATOR 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 4 times across 4 separate inspections, most recently on February 21, 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.

7 inspections

  1. Inspection

    1 infraction

    • 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;
      • Build up on the top shelf of the Pepsi cooler - cleaned during the inspection.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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: Ceiling tiles/vent above the pizza oven (Dust buildup). Under equipment, tables, shelving, along baseboards. Pull out movable equipment to clean underneath. Defrost white standup freezer to remove ice buildup on shelves
  4. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair underside of top of large chest cooler so no exposed insulation.
  5. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean and sanitize staff washroom daily and as required to maintain a sanitary condition. Repair underside of top of large chest cooler so no exposed insulation. Remove cardboard and Styrofoam packing materials from underside of small freezer.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Large refrigerated preparation table not holding <= 4C / 40F in foods. Recently placed potentially hazardous foods were relocated to other working refrigeration during inspection. Unit must be serviced / adjusted and holding <=4C in foods in all areas before reuse. Operator to manage issue.
  6. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION.
      • Clean door seals.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front pizza fridge not being fixed is to be removed to prevent use of broken fridge.
    • 37(1) - OPERATOR FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM
      • Temperature monitoring records incomplete & must be improved. Maintain & cleaning records not performed must be completed. Perform cook temperatures and sanitizer concentration checks as per. plan.
  7. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Kitchen handwash must be properly maintained, fully functional and used by staff. Provide also acceptable handwash procedure signage.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION.
      • Clean freezer exterior, produce fridge, casings, walls, door seals, & shelves. Provide lighting in dry storage unit. all food and packaging to be properly stored >= 6in. / 15cm. off the floor.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Front pizza fridge not holding <= 4C in foods has been taken out of use and must be serviced / adjusted and holding <=4C in foods before reuse. Food products recently placed were relocated to other working refrigeration.
    • 37(1) - OPERATOR FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM
      • Monitor refrigeration and cook temperatures daily and keep records as required for corporate plan in place minimums. Maintain cleaning checklists and maintenance schedules complete and available.

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