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KAO FAMILY RESTAURANT

8986 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

KAO FAMILY RESTAURANT has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 8, 2024. The most recent inspection, on May 27, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 3 times across 3 separate inspections, most recently on May 27, 2026. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED, SERVED & DISPLAYED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.

  • 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 March 8, 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 March 8, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & 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 once on March 8, 2024. For example: 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.

  • 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 3 times across 3 separate inspections, most recently on May 27, 2026. For example: 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING 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

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew food hygiene training course and ensure one person with it in kitchen at all times. Forward certificate to inspector.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Keep records for sanitizer concentration and temperature of dishwasher daily. Fix leak(s) of pipes at sink by dishwasher. Maintain water supply valves on during operations. Keep (refrigeration) temperature records at least twice daily. Fix door on refrigerated prep. table so it opens and closes properly.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED, SERVED & DISPLAYED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Cook must cease use of common use hand towel for hands. Use single use (paper) Foods in walk-in cooler must be labelled & dated. Clean all produce containers after each use (moldy). Discontinue practice of leaving foods out at room temperature.
  2. Inspection

    4 infractions

    • 16(1) - OPERATOR FAILING TO COMPLY WITH ALL DIRECTIONS GIVEN BY THE INSPECTOR.
      • Bring facility back into compliance.
    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew food hygiene training course and ensure one person with it in kitchen at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct door seal at back door to verminproof it and clean door. Correct sanitizer feed to dishwasher to meet minimum required by manufacturer (corrected during inspection). Obtain test strips and keep daily records. Fix leaking pipes at sink by dishwasher and keep valves on during operations. Maintain thermometer in fridges for PHF's & monitor and keep records at least twice daily. Repair / replace door and or hinges on staff washroom so it closes easily and fully latches. Fix door on refrigerated prep. table so it opens and closes properly. Remove linens for laundering after each use from walk-in cooler.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED, SERVED & DISPLAYED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Buffet must be > 140F / 60C before food is placed on them for hot holding. Cook must cease use of common use hand towel for hands. Clean behind & under cookline & equipment. Foods in walk-in cooler must be covered, labelled & dated. Clean all produce containers that are soiled and moldy. Clean walls and ceiling in kitchen. Clean paper towel dispenser.
  3. Inspection

    3 infractions

    • 28(1) - OPERATOR FAILING TO PROVIDE PROOF OF COMPLETION OF FOOD HYGIENE TRAINING PROGRAM.
      • Owner must renew food hygiene training course and ensure one person with it in kitchen at all times.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct door seal at back door to verminproof it and clean door. correct sanitizer feed to dishwasher that is too low to meet minimum required by manufacturer. Obtain test strips and keep daily records. Fix leaking pipes at sink by dishwasher and keep valves on during operations. Maintain thermometer in fridges for PHF's & monitor and keep records at least twice daily. Repair or replace bathroom fan in staff washroom and ensure ducted outside. Repair / replace door and or hinges on staff washroom so it closes easily and fully latches. Fix door on refrigerated prep. table so it opens and closes properly.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE STORED, SERVED & DISPLAYED IN A MANNER THAT PREVENTS CONTAMINATION & ADULTERATION.
      • Food suppliers must not leave food deliveries outside and unattended. Buffet must be > 140F / 60C before food is placed on them for hot holding. cook must cease use of common use hand towel for hands. Waitress handwash requires paper towel in dispenser (corrected). Remove cardboard from cookline. Clean behind & under cookline. All prepared foods in walk-in cooler must be covered, labelled & dated to ensure proper rotation of foods. A few raw items stored over "Ready To Eat" also to be relocated. Moldy cardboard boxes were discarded from walk-in cooler during inspection.
  4. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Cease use of common use hand towels. Refill paper towel dispenser at buffet handwash. Keep kitchen handwash accessible.
    • 19(3) - FAILING TO PROVIDE APPROPRIATE LIGHTING & PLUMBING CONSDIERED ACCEPTABLE BY THE MINISTER.
      • Correct leak behind ice machine & clean area. Fix hot water faucet at individual equipment wash sink. Maintain lights on for buffet times. Correct leaking drain pipes at dishwasher sprayer sink and flow diverter tap for faucet. Correct function of dishwasher to meet minimum manufacturers specifications. Manually sanitize until corrected. Provide / ensure temperature gauges for commercial dishwasher are provided and accurate.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Clean all light switches. Remove cardboard on shelves in dry storage. Cease practice of placing used knives in holder. Clean knives after each use & holder. Remove carpet upstairs attic area storage and ensure smooth, easily washable surface provided. Store chemicals separate and below food. Correct condensate drain to properly function in walk-in freezer. Provide beardnets for kitchen workers with beards.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.
      • Provide / ensure accurate thermometers are in dairy fridge and under counter cooler.

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