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MARY BROWNS NEW MINAS

9319 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

MARY BROWNS NEW MINAS has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since April 16, 2024. The most recent inspection, on May 23, 2025, found no infractions.

1 of 3 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: Protecting food from contamination and Cleaning and sanitizing.

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 2 times on April 16, 2024. For example: 27(f) - OPERATOR FAILING TO DEMONSTRATE POLICIES & PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM BEHAVIOR OR PRACTICE THAT RISKS CONTAMINATING FOOD.

  • 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 16, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.

  • 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 April 16, 2024. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.

  • 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 once on May 23, 2025. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PTOGRAM.

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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PTOGRAM.
      • Clean floors & platforms in walk-in cooler and secure light fixture over door. Clean staff washroom including lockers. Educate staff on cleaning to include focus on hand contact surfaces on hot holding unit and sinks. Repair / replace cover on refuse bin. Correct slow drain at handwash sink in front public washroom. Provide accurate thermometer in hot holding unit. One sanitizer pail low concentration replenished during inspection.
  3. Inspection

    4 infractions

    • 27(f) - OPERATOR FAILING TO DEMONSTRATE POLICIES & PROCEDURES THAT ENSURE PERSONNEL REFRAIN FROM BEHAVIOR OR PRACTICE THAT RISKS CONTAMINATING FOOD.
      • Provide beard net for bearded personnel and ensure use. Cease use of common use hand towels for handwashing.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING COURSE PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • Owner must ensure that at least one person with valid food hygiene training course is present at all times.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITATION PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT & EQUIPMENT MAINTAINED, CLEANED & SANITIZED.
      • Replenish supply of floor degreaser product and clean / degrease floor daily and as required. Clean all walls in production areas. Replace light bulb fixture in passageway to back door. Do not leave oil filter in unsanitary condition. Perform thorough cleaning of outdoor garbage corral and surrounding area. Proper close grease trap. Clean / sanitize staff washroom daily and as required. Replace refuse bin that bottom is rusted out.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PROCESSED / PREPARED / STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Cease practice of putting equipment away uncleaned. Rewash and sanitize all equipment. All foods must be stored >= 15cm. / 6in. off of the floor (corrected during inspection). Do not store raw foods over Reay To Eat (corrected). Cease use of expired hydrogen peroxide product and replenish supply. Educate staff to promptly return potentially hazardous foods to refrigeration and proper rapid cooling methods. Time stamp and follow timelines for taters.

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