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Harbourview Pizza

10252 DURHAM, PUGWASH · Food Establishment

Official record from Nova Scotia →

Inspection summary

Harbourview Pizza has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 5, 2025. The most recent inspection, on October 10, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 October 2, 2025. 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;

  • 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 2 times on May 5, 2025. For example: 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.

  • 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 once on May 5, 2025. 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.

  • 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 4 times across 3 separate inspections, most recently on October 2, 2025. For example: 27(b) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (b) the person wears sanitary clothing and footwear;

  • 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 once on October 2, 2025. For example: 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.

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

    0 infractions

  2. Inspection

    4 infractions

    • 27(b) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following: (b) the person wears sanitary clothing and footwear;
      • In accordance with Section 5.3 of the NS Food Retail and Food Services Code, you must ensure all personnel in food preparation areas wear clean outer garments. Aprons worn during food preparation must be washed at least on a daily basis. If food preparation causes the clothing to become soiled, the clothing should be changed as necessary.
    • 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.
      • There must be at least one staff on site during operation with valid food handler training.
    • 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;
      • Establishment and equipment must be cleaned at a frequency that prevents the build up of dust, dirt, and food debris.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • Food Establishment Permit must be renewed with the department as soon as possible.
  3. Inspection

    1 infraction

    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Temperature logs must be kept twice daily for all cold holding units to monitor storage temperatures of food.
  4. 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.
      • Signs of rodents observed in establishment. Pest control operator must be contracted to eliminate pests and implement controls to prevent entry of pests in establishment.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Lighting must be increased in storage room to ensure adequate sanitation.
    • 20(1) A food establishment must have washroom facilities for staff and washroom facilities for the public available in a convenient location, unless exempted by the Administrator.
      • If seating for the public is provided, a public washroom must also be available.
    • 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;
      • Staff washroom requires 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.
      • Potentially hazardous foods must be stored at a temperature of 4C (40F) or colder to prevent bacterial growth. Food discarded at time of inspection.
    • 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
      • Temperature logs must be kept twice daily for all cold holding units to monitor storage temperatures of food.

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