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NAYYA PIZZA & GRILL, Unit 105

9198 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

NAYYA PIZZA & GRILL, Unit 105 has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on January 12, 2026. The most recent inspection, on January 12, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

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 once on January 12, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 January 12, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO 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 once on January 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.

1 inspection

  1. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide paper toweling at handwashes and staff washroom. Provide liquid soap at rear handwash sink. Educate staff that gloves do not replace handwashing. Gloves are a second step after handwashing to minimize food contact.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Remove plastic off of the three compartment sink. Provide drain cover for walk-in cooler drain. All food & packaging must be stored properly >= 6in. / 15cm. off of the floor in dry & refrigerated storage walk-in immediately. Provide additional over shelf or platform for storage of pizza boxes. Provide adequate supply of sanitizer. Educate staff on mixing & use of sanitizer. Use sanitizer routinely on all food and hand contact surfaces routinely as part of sanitation program. Acquire chef's thermometer for monitoring hot & cold temperatures. Monitor all fridge temperatures at least twice daily and keep records including corrective actions.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Two potentially hazardous food items left out at room temperature were discarded. Do not leave out refrigerated foods. Right side above compressor on refrigerated prep. cooler not holding <= 4C in foods. foods recently placed were relocated to other section holding <= 4C. Post sign on top of section to not use it.

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