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JESSY'S PIZZA (PAULO PIZZA & DONAIR)

30 FARNHAM GATE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

JESSY'S PIZZA (PAULO PIZZA & DONAIR) has been inspected 12 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 19, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 24 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 9 times across 4 separate inspections, most recently on August 26, 2026. For example: 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 6 times across 6 separate inspections, most recently on September 24, 2026. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 6 times across 4 separate inspections, most recently on August 26, 2026. For example: 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;

  • 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 5 times across 5 separate inspections, most recently on July 7, 2026. For example: 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;

  • 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 July 7, 2026. For example: 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.

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.

12 inspections

  1. Inspection

    1 infraction

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure surfaces and storage areas are constructed of materials which are durable and easily cleaned. Wall area by mixer has cardboard boxes as a wall covering, wall must be repaired properly. Construct and resurface wall area. Large amount of mouse droppings in this area. Clean and sanitize.
  2. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure surfaces and storage areas are constructed of materials which are durable and easily cleaned. Wall area by mixer has cardboard boxes as a wall covering, wall must be repaired properly. Construct and resurface wall area. Large amount of mouse droppings in this area. Clean and sanitize.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. More shelving required in back storage area, remove milk crates as you can not clean under crates, large amount of mouse droppings in area.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. No surface sanitizer onsite at time of inspection. 1tsp of bleach per 1L of water can be used for sanitizing. Test strips required to test sanitizer concentration for manual sanitizing and surface sanitizer.
  3. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure surfaces and storage areas are constructed of materials which are durable and easily cleaned. Remove cardboard from shelving throughout the facility. Back shelving, prep table shelving, shelf by three compartment sink, area by mixer has cardboard boxes as a wall covering.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. More shelving required in back storage area, remove milk crates as you can not clean under crates, large amount of mouse droppings in area.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. No surface sanitizer onsite at time of inspection. 1tsp of bleach per 1L of water can be used for sanitizing. Test strips required to test sanitizer concentration for manual sanitizing and surface sanitizer.
  4. Inspection

    7 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all surfaces in good repair. Duct tape at three compartment sink must be removed and area must be sealed properly.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure surfaces and storage areas are constructed of materials which are durable and easily cleaned. Remove cardboard from shelving throughout the facility. Back shelving, prep table shelving, shelf by three compartment sink, area by mixer has cardboard boxes as a wall covering.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. More shelving required in back storage area, remove milk crates as you can not clean under crates, large amount of mouse droppings in area.
    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Repair hot water tap at three compartment sink.
    • 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.
      • Three compartment sink only has one plug at time of inspection. Proper manual dishwashing can not occur with one plug. More plugs required to ensure all dishes/utensils are properly manually sanitized. Proper manual dishwashing procedure (wash, rinse, sanitize with 1tsp of bleach per 1L of water, air dry)
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. No surface sanitizer onsite at time of inspection. 1tsp of bleach per 1L of water can be used for sanitizing. Test strips required to test sanitizer concentration for manual sanitizing and surface sanitizer.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Post valid eating establishment permit onsite.
  5. Inspection

    10 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • In accordance with Section 2.3 and Section 2.4.2 of the NS Food Retail and Food Services Code, you must keep all surfaces in good repair. Duct tape at three compartment sink must be removed and area must be sealed properly.
    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure surfaces and storage areas are constructed of materials which are durable and easily cleaned. Remove cardboard from shelving throughout the facility. Back shelving, prep table shelving, shelf by three compartment sink, area by mixer has cardboard boxes as a wall covering.
    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. More shelving required in back storage area, remove milk crates as you can not clean under crates, large amount of mouse droppings in area.
    • 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.
      • In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Repair hot water tap at three compartment sink.
    • 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.
      • Three compartment sink only has one plug at time of inspection. Proper manual dishwashing can not occur with one plug. More plugs required to ensure all dishes/utensils are properly manually sanitized. Proper manual dishwashing procedure (wash, rinse, sanitize with 1tsp of bleach per 1L of water, air dry)
    • 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;
      • In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must: a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Area by deep fryers requires cleaning, under deep fryers, and vents above deep fryers.
    • 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;
      • Large amount of mouse droppings noted during inspection. All areas must be cleaned and sanitized. Back storage area under milk crates, shelving, area by deep freezer all require cleaning and sanitizing.
    • 29(3) A food establishment must provide facilities and equipment to implement the maintenance, cleaning and sanitation program and must identify in their program the cleaning and sanitizing agents used in the food establishment, including their concentration and uses.
      • In accordance with Section 4.2.1(b) of the NS Food Retail and Food Services Code, you must identify all cleaning and sanitizing agents used in the Food Establishment and their concentrations. No surface sanitizer onsite at time of inspection. 1tsp of bleach per 1L of water can be used for sanitizing. Test strips required to test sanitizer concentration for manual sanitizing and surface sanitizer.
    • 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.
      • In accordance with Section 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius. In accordance with Section 3.3.9 and Section 3.3.10 of the Nova Scotia Food Services and Food Retail Code, you must reheat all foods to an internal temperature of 74 degrees Celsius.
    • 8(2) A permit or notification receipt must be posted in a conspicuous location in the food establishment.
      • Post valid eating establishment permit onsite.
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. In accordance with Section 4.6 of the NS Food Retail and Food Services Code, you must ensure all surfaces such as floors, walls and ceilings are cleaned at a frequency that will prevent accumulation of dust, dirt and debris. Replace counter area under dough press machine.
    • 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.
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are kept in good repair. In accordance with Section 2.4.1 of the NS Food Retail and Food Services Code, you must ensure floors have coved floor-to-wall joints. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location.
  8. Inspection

    0 infractions

  9. Inspection

    1 infraction

    • 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location. In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator. Fill in all holes. Clean and sanitize all areas affected.
  10. Inspection

    2 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.
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure: all shelving and food is maintained a minimum of 15 cm (6 inches) off the floor; storage areas are located in a dry, pest-free location. In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must: ensure pest control devices are designed and located to effectively control the presence of pests and minimize the risk of contamination to food and food surfaces; ensure pest control is carried out by a certified operator. Clean and sanitize all areas affected.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Post permit in facility.
  11. Inspection

    0 infractions

  12. 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;
      • In accordance with Section 4.3.2 of the NS Food Retail and Food Services Code, you must ensure: a. Pest control devices that are used are designed and located to effectively control the presence of pests in a food premises. b. Insect control devices that are used to electrocute flying insects are located at least 2 metres (6 feet) away from any food handling area. Ensure these devices are equipped with an escape resistant trap, and are emptied and cleaned regularly. d. Eradication of uncontrolled pests is carried out by a certified pest control operator utilizing approved chemicals and methods.

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