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MELS MILNE COURT PETRO CANADA

8981 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

MELS MILNE COURT PETRO CANADA has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 24, 2023. The most recent inspection, on June 29, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on July 10, 2024. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES. A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing 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 2 times across 2 separate inspections, most recently on July 10, 2024. For example: 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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 once on November 24, 2023. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.

  • 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 3 times across 3 separate inspections, most recently on June 29, 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.

6 inspections

  1. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Ice machine drain must be proper indirect connection to comply with National Plumbing Code and any requirements of local plumbing authority (now appears work done). Have plumber certify work on a work report for the inspector. Labelling is required for bagged ice to meet all basic / core label requirements and ensure traceability (See CFIA labelling Guide).
  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Ice Machine downstairs appears directly plumbed. Cease use of ice / machine until ice machine drain is made proper indirect connection to comply with National Plumbing Code and any requirements of local plumbing authority. Have plumber certify work work on a work report for the inspector. Once ice machine corrected, labelling is required for bagged ice to meet all basic / core label requirements.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Fix leaks / loose faucets at both sinks in sandwich prep. area. Use handwash sink for handwash only or relocate dispensers to the other sink.
  4. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES. A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Correct function of paper towel dispenser. Wash coffee pots etc. in equipment wash sinks downstairs and not in handwash sink.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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;
      • Clean equipment wash sink and handwash sink in bakery, exterior of large ingredient containers and fix light over bakers table before next use.
  5. Inspection

    0 infractions

  6. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES. A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Upstairs handwash sink must be dedicated use and not used for equipment washing. Equipment wash sink properly sized with mixable hot / cold water must be provided. Maintain single use paper towel in dispenser.
    • 29(2)(a) - FAILING TO ENSURE MAINTENANCE, CLEANING & SANITAITON PROGRAM INCLUDES PROCEDURES TO ENSURE FOOD ESTABLISHMENT AND EQUIPMENT MAINTAINED, CLEANED & SANITIZED. 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;
      • Bakery requires cleaning of food storage fridge, exterior of dry ingredient containers and storage racks. Clean floor in dairy area of walk-in cooler. Repair / replace lights in bakery. Open dry ingredient bags once opened must be stored in tightly covered food grade containers. Improve cutting board sanitary condition.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Prep. table not holding <=4C in foods adjusted and operator to manage issue and also correct condensate issue.

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