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PICTOU COUNTY PIZZA INC

814 GRANTON ABERCROMBIE, ABERCROMBIE · Food Establishment

Official record from Nova Scotia →

Inspection summary

PICTOU COUNTY PIZZA INC has been inspected once by Nova Scotia Environment and Climate Change (Food Safety Program), on September 5, 2024. The most recent inspection, on September 5, 2024, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on September 5, 2024. For example: 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;

  • 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 once on September 5, 2024. For example: 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.

  • 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 once on September 5, 2024. 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.

1 inspection

  1. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Wall surface above dishwashing sinks requires maintenance. In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must ensure walls and ceilings are constructed of finishes which are smooth, impermeable, and washable.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Self closure device on staff washroom door is in disrepair. Fix / replace door self-closure. In accordance with Section 2.15(b) of the NS Food Retail and Food Services Code, you must ensure that toilet rooms for staff: i. are completely enclosed and provided with a tight-fitting and self-closing door, with the exception of those washrooms which are designated as accessible; vii do not open directly into a food preparation area.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • There's currently no sanitizing of reusable dishware equipment happening at the facility. Commercial dishwasher is not in use anymore since the facility transitioned to take-out only. Educated about manual dishwashing and instructed to include a sanitizing step (chemical) when doing dishes going forward. Can also resume using commercial dishwasher as an option as this would include wash/rinse/sanitize cycles. In accordance with Section 4.1 of the NS Food Retail and Food Services Code, you must ensure all equipment is maintained and functional for its intended use. Dishes should be: i. thoroughly scraped clean of gross foreign materials and food scraps; ii. washed in the first compartment sink in detergent solution capable of removing grease and food particles, and that is maintained at a temperature of not less than 450C (113F); iii. rinsed in the second compartment sink in clean potable water maintained at a temperature of not less than 45C (113 F); and iv. sanitized in the third compartment sink by immersion, in one of the following methods: - for at least 2 minutes in water at a temperature of at least 77C (171F); - for at least 2 minutes in a chlorine solution of 100 - 200 mg/L available chlorine at a temperature of not less than 45C (113F); - for at least 2 minutes in a solution containing a quaternary ammonium compound having a strength of not higher than 200 mg/L consistent with efficacy at a temperature of not less than 45C (113F); - for at least 2 minutes in a solution containing not higher than 25 mg/L iodine at a temperature of not less than 45C (113F);

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