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NEEDS FAST FUEL NEW MINAS #4612

9138 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

NEEDS FAST FUEL NEW MINAS #4612 has been inspected 4 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 17, 2024. The most recent inspection, on January 23, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene 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 January 13, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & 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 13, 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 3 times across 3 separate inspections, most recently on January 13, 2026. For example: 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PRORAM.

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

    0 infractions

  2. Inspection

    3 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Keep hot water supplied to rear handwash sink. Keep paper toweling inside dispensers at handwash sink and both washrooms. Clean front handwash daily.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PRORAM.
      • Clean staff washroom. Perform daily to maintain sanitary. Correct mix station feed to meet manufacturer's concentrations for sanitizer use. Manually mix and sanitize until corrected. 4 jugs of sanitizer that appear outdated to be verified for strength and expiry as proper or removed.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Potentially hazardous food slightly above 4C to be relocate closer to refrigeration in walk-in cooler and maintained <= 4C.
  3. Inspection

    1 infraction

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Washrooms require cleaning & sanitizing. Perform daily and or as required to maintain a sanitary condition.
  4. Inspection

    2 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Maintain single use (paper) toweling inside the dispensers to protect from contamination in washrooms and at handwashes.(corrected). Keep rear handwash sink fully accessible, provided with single use toweling (corrected) and provide waste receptacle at this location.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Washrooms require cleaning and sanitizing. Clean and sanitize daily and as required to keep sanitary. Maintain sanitizer spray bottle mixed and available for use at all times. Equipment wash sink must be cleaned and sanitized daily and as required.

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