Skip to content
Loading map…

HANTSPORT PIZZERIA & DELI

26 MAIN, HANTSPORT · Food Establishment

Official record from Nova Scotia →

Inspection summary

HANTSPORT PIZZERIA & DELI has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 3, 2024. The most recent inspection, on June 25, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 5 times across 5 separate inspections, most recently on June 16, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 April 3, 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 once on April 3, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED CLEANED & SANITIZED.

  • 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 5 times across 5 separate inspections, most recently on June 25, 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 dry storage area. Clean dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required. Obtain accurate and easily readable chef's thermometer. Provide beardnets for bearded foodhandler and ensure used. Keep handwash accessible (corrected).
  2. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dry storage area. Clean dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required. Obtain accurate and easily readable chef's thermometer. Provide beardnets for bearded foodhandler and ensure used. Keep handwash accessible (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table still not holding <= 4C /40F in foods. Cease use of unit for any food storage (foods removed). Remove inaccurate thermometer and replace it (33(2)FSR) with accurate and easily readable thermometer. Have unit fully repaired or replaced and holding <= 4C /40F and work report available to inspector before any reuse. Work from other working refrigeration in the interim. Operator to manage issue. A proper, cleanable, durable, and properly designed cover that mounts and closes easily is also required.
  3. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dry storage area. Clean dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required. Obtain accurate and easily readable chef's thermometer. Provide beardnets for bearded foodhandler and ensure used. Keep handwash accessible (corrected).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated prep. table not holding <= 4C /40F in foods. Food stored >4 hours must be discarded. All other foods must be relocated to other working refrigeration (completed). Have unit serviced / adjusted or replaced as necessary so working unit holding <= 4C / 40F before any reuse for any foods. A proper, cleanable, durable, and properly designed cover that mounts and closes easily is also required.
  4. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Clean dry storage area & dairy fridge. Remove cardboard on shelf. Clean scoops and containers used in dry storage daily and as required.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Pizza prep. table not holding <= 40F / 4C in foods. Meats & cheeses not held <= 4C for > 2 hours were discarded. Repair or replace unit.
  5. Inspection

    0 infractions

  6. Inspection

    2 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Correct / replace cold water tap at handwash sink so mixable hot / cold water provided. Clean dry storage area, milk fridge racks, and some soiled areas in storage fridges. Clean shelving over mixer and remove cardboard. Clean scoops and containers used in dry storage daily and as required. Post three compartment sink dishwashing procedure at 3 comp. sink (one was provided).
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Pizza pre. table not holding <= 40F / 4C in foods. Unit must be serviced / adjusted and holding <= 40 F in all areas before reuse. Relocate all foods to colder unit and provide accurate thermometer. Hot holding unit not holding >= 140 F / 60 C in food. Unit must be serviced / adjusted and holding >60C and have accurate thermometer provided. Discarded the product > 2 hours.
  7. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep handwashing sink accessible at all time. Post handwashing procedure sign at handwash. Correct function of cold water tap at handwash sink.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED CLEANED & SANITIZED.
      • Clean all kitchen fridges and retail milk / pop fridges. Clean flour storage area and provide container for storage of open bags. Cease practice of storage of knives behind /between equipment. Acquire cleanable knife holder. Provide shatterproof bulb(s) designed for hot hold unit. Clean washroom light fixtures and replace bulbs /fix light to provide 330 Lux. Cover glass light tubes /replace with shielded / shatterproof.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Dairy fridge not holding <=4C. Have unit serviced adjusted and holding <= 4C before reuse.

Nearby inspected facilities

Own this business? Add a badge to your website