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PANADA PIZZA

56 SUPREME, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

PANADA PIZZA has been inspected 10 times by Nova Scotia Environment and Climate Change (Food Safety Program) since January 18, 2024. The most recent inspection, on March 5, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 9 times across 6 separate inspections, most recently on March 5, 2026. For example: 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;

  • 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 9 times across 5 separate inspections, most recently on February 5, 2026. 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;

  • 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 4 times across 2 separate inspections, most recently on June 25, 2025. For example: 29(2)(a) 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;

  • 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 February 5, 2026. 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.

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on June 27, 2025. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

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.

10 inspections

  1. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize the following areas affected by rodent droppings: floor wall/junctions next to the pizza prep cooler, on non-food contact surfaces of the dough sheeter, on the bottom shelf below the dough sheeter, floor/wall junctions behind the pizza oven, on the floor under the three-compartment sink, on the base of the mixer, on the floor in the back storage room, on the floor under the glass front reach-in coolers, at floor/wall junctions in the dining area, and on the floor in the customer washroom. Remove dead rodent from the floor next to the deep fryers.
  2. Inspection

    5 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Fill hole in the wall behind the three-compartment sink; fill gaps in the wall around plumbing in the customer washroom; fill holes in the wall above the customer washroom and in the back storage room.
    • 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;
      • Paper towel must be stocked in dispensers at the hand wash sinks to facilitate proper hand washing practices; stock liquid/foam hand soap at the back prep area hand wash sink.
    • 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;
      • Repair/replace cold water handle on the front hand wash sink; repair/replace the hot water handle on the back prep area hand wash sink.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize the following areas affected by rodent droppings: floor wall/junctions next to the pizza prep cooler, on non-food contact surfaces of the dough sheeter, on the bottom shelf below the dough sheeter, floor/wall junctions behind the pizza oven, on the floor under the three-compartment sink, on the base of the mixer, on the floor in the back storage room, on the floor under the glass front reach-in coolers, at floor/wall junctions in the dining area, and on the floor in the customer washroom. Remove dead rodent from the floor next to the deep fryers.
    • 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.
      • Store packaged food (e.g. cans of tomato sauce) on shelves at least 6 inches off the floor to protect from contamination and to facilitate cleaning of the floors.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 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;
      • Repair or replace broken paper towel dispensers at the food preparation hand wash sinks; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Repair or replace broken paper towel dispensers at the hand wash sinks in the staff and customer washrooms; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
  5. Inspection

    10 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • All exterior doors were observed propped and not in active use for entering and exiting the food establishment. In accordance with Section 2.17 of the NS Food Retail and Food Services Code, you must ensure exterior openings are protected against the entry of pests.
    • 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;
      • Repair broken hot water handle at the hand wash sink in the back food preparation area; hot and cold water are required to facilitate proper hand washing practices.
    • 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;
      • Repair or replace broken paper towel dispensers at the food preparation hand wash sinks; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
    • 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;
      • Supply soap in a dispenser at the hand wash sink in the back food preparation area.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Repair or replace broken paper towel dispensers at the hand wash sinks in the staff and customer washrooms; functioning paper towel dispensers protect paper towel from contamination and allow for proper hand washing practices.
    • 29(2)(a) 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 and sanitize exterior surfaces of bulk ingredient storage containers to remove excessive debris build-up.
    • 29(2)(a) 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 and sanitize the walls around the dough mixer and dough prep table to remove excessive debris build-up.
    • 29(2)(a) 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 fan that is blowing directly into the food preparation area to remove dust accumulation and protect food and food contact surfaces from contamination.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Clean and sanitize the following areas that were observed to be contaminated by rodent droppings: on the food contact and non-food contact surfaces of the dough sheeter, on the pizza tray storage shelf under the dough sheeter, on the insulated bag storage shelf storage shelf, at floor/wall junctions under the pizza prep cooler and pizza oven, on the shelf below the dough prep table, on the floor in the back storage room, and on the floor in the staff and customer washrooms.
    • 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.
      • Raw meat observed stored above a box of tomatoes and a box of cheese in the reach-in cooler was moved to another reach-in cooler at time of inspection.
  6. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in the following areas: at floor/wall junctions throughout the food establishment, on the dough sheeter, on the storage shelf under the dough sheeter, on the storage shelf under the pizza cutting table, on the storage shelf below the dough prep table, and on lids of food storage containers. Clean and sanitize remaining areas affected by rodent droppings.
  7. Inspection

    1 infraction

    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in the following areas: at floor/wall junctions throughout the food establishment, on the dough sheeter, on the storage shelf under the dough sheeter, on the storage shelf under the pizza cutting table, on the storage shelf below the dough prep table, and on lids of food storage containers. Clean and sanitize remaining areas affected by rodent droppings.
  8. Inspection

    6 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Hole observed in wall where broken tile baseboard is located by the front window. Fill hole and repair tile baseboard to prevent entry of pests.
    • 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;
      • Soap dispenser at the back prep area hand wash sink observed empty. Soap restocked at time of inspection.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Replace broken toilet seat in the customer washroom.
    • 20(2) Paper towel and soap dispensers in the staff washroom and paper towel dispenser in the customer washroom observed empty; paper towel and soap dispensers restocked at time of inspection.
    • 29(2)(a) 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;
      • Grease and debris build-up observed on the floor under the cookline. Clean floor to remove grease and debris build-up.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed in the following areas: at floor/wall junctions throughout the food establishment, on the dough sheeter, on the storage shelf under the dough sheeter, on the storage shelf under the pizza cutting table, on the storage shelf below the dough prep table, on the stand of the mixer, and on lids of food storage containers. Dough sheeter, storage shelves, lids of food storage containers, and floor/wall junctions under the pizza prep cooler were cleaned and sanitized at time of inspection. Clean and sanitize remaining areas affected by rodent droppings.
  9. Inspection

    0 infractions

  10. Inspection

    2 infractions

    • 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;
      • Paper towel dispenser at the back hand wash sink observed empty; paper towel restocked at time of inspection.
    • 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;
      • Handles on the front hand wash sink are not functioning properly and water supply has to be turned on and off at the pipe. Repair/replace handles at the front hand wash sink.

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