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MEZZA LEBANESE KITCHEN

54 SILVER FOX, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

MEZZA LEBANESE KITCHEN has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 21, 2025. The most recent inspection, on May 19, 2026, found no infractions.

1 of 5 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 and Protecting food from contamination.

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.

  • 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 April 28, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 across 2 separate inspections, most recently on June 9, 2025. For example: 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PREPARED, PROCESSED AND STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.

  • 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 May 12, 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.

5 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Replenish sanitizer supplies to food establishment. Educate staff on use and mixing of replacement sanitizer & provide test strips / kit.
  3. Inspection

    2 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Correct function of cold water tap at rear handwash sink so mixable hot & cold water available & handwashing promoted.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Replenish sanitizer supplies to food establishment, they are very low. Keep all food or packaging off of the floor (corrected). Dry ingredient bags once opened must go into tightly covered food containers. Correct small leak in wastewater pipe under equipment washing sink.
  4. Inspection

    1 infraction

    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PREPARED, PROCESSED AND STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Keep open dry ingredient bags in tightly covered containers (corrected).
  5. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide single use paper toweling dispenser at front handwash that is suitable for the product in use.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Correct leaking wastewater pipe below three compartment sinks.
    • 34 - OPERATOR FAILING TO ENSURE FOOD & FOOD INGREDIENTS ARE PREPARED, PROCESSED AND STORED IN A MANNER THAT PREVENTS CONTAMINATION OR ADULTERATION.
      • Keep open dry ingredient bags in tightly covered containers. Rice hot holding not >=60C. It appears hot holding unit requires replacement. Hot hold PHF's >60 C at all times for hot foods. Cook cones continuously until completed to minimize time of process.

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