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Mezza Lebanese Kitchen Fall River

3290 HIGHWAY 2, FALL RIVER · Food Establishment

Official record from Nova Scotia →

Inspection summary

Mezza Lebanese Kitchen Fall River has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since May 17, 2024. The most recent inspection, on March 4, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 May 17, 2024. For example: 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.

  • 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 4, 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.

  • 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 June 10, 2025. For example: 19(2)(b) 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;

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

    1 infraction

    • 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.
      • Rice in the hot holding unit were measured at 51 degrees Celsius which were reheated to an internal temperature of 74 degrees Celsius and then held in the hot holding unit. 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.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 19(2)(b) 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;
      • Single use paper towels must be provided in dispenser/holder in staff washroom.
  4. Inspection

    2 infractions

    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Dirty scrub pads and other material was observed hanging over potatoes soaked in water in a sink. These were removed at the time of inspection.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • Food packaging material was observed stored in staff washroom. In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure that the facilities used for the storage of food, food ingredients, equipment and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging must be designed and constructed so that they: i. are cleanable; ii. are located in a clean and dry location; iii. restrict pest access and harbourage; iv. provide an environment which minimizes the deterioration of stored materials; and v. protect food from contamination during storage. d. These facilities may not be located: i. in areas used for the storage of soiled linens; ii. in locker rooms; iii. in toilet rooms; iv. in garbage rooms; v. in mechanical rooms; vi. under sewer lines that are not shielded to intercept potential drips; or vii. in the same room/vicinity as chemicals/pesticides. e. Non-food agents such as cleaners, sanitizers, detergents, pesticides and other similar products must be stored in an area that prevents the potential for cross-contamination with food, food ingredients, food contact surfaces and non-food materials such as utensils, linens, single-service and single-use utensils, and packaging materials. Personal belongings of employees must be stored separately from food storage and food preparation areas. f. Recyclables such as bottles and cans need to be stored in a sanitary manner that prevents the harbourage of pests.

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