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PITA PIT NEW MINAS

9293 COMMERCIAL, NEW MINAS · Food Establishment

Official record from Nova Scotia →

Inspection summary

PITA PIT NEW MINAS has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since February 16, 2024. The most recent inspection, on April 14, 2026, recorded 2 infractions.

1 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 7 times across 6 separate inspections, most recently on April 14, 2026. For example: 19(2)(b) - OPERATOR 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 5 times across 5 separate inspections, most recently on February 27, 2026. For example: 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.

  • 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 16, 2024. For example: 29(1) - FAILING TO HAVE PROGRAM TO ADDRESS MAINTENANCE, CLEANING & SANITATION TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER 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 once on May 13, 2025. For example: 29(2)(a) - INADEQUATE MAINTENANCE. 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;

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 16, 2025. For example: 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR ABSENT FROM FOOD ESTABLISHMENT.

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.

11 inspections

  1. Inspection

    2 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Replenish & maintain adequate supply of liquid soap supplies in facility at all times.
    • 37(1) - FAILING TO MAINTAIN RECORDS OF QUALITY ASSURANCE PROGRAM.
      • Temperature logs must include written corrective actions.
  2. Inspection

    1 infraction

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap in dispenser at rear handwash sink at all times (corrected). Acquire more working liquid soap dispensers so all handwashes have dispenser (staff washroom).
  3. Inspection

    3 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Provide liquid soap at rear handwash sink at all times replenish liquid soap supplies immediately.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Clean & sanitize staff washroom daily and as required to maintain a sanitary condition.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Add corrective actions to temperature records. Hot holding unit not holding food (rice) >= 60C. Repair / replace unit with one that holds food > 60C and has a temperature control dial. Operator will reheat rice and monitor.
  4. Inspection

    3 infractions

    • 19(2)(b) - FAILURE TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Refill empty paper towel dispenser in staff washroom. Correct function of hot water tap so mixable hot & cold water supplied to staff washroom sink.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Provide >= 540 Lux in rear prep. area. Correct function of both lights. Do not reuse food containers for chemicals (discarded). Sanitizer pail must be labelled. Sanitizer concentration in pail must be in correct concentration range and time stamped. Do not use stick pins in walls over food counters. Foodhandler must wear beardnet. Provide beardnets for bearded foodhandler and ensure used.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Refrigerated drawers not holding <= 4C in foods. All recently placed foods were relocated to other working refrigeration during inspection. Unit must not be used until holding <= 4C in foods in all areas. Have unit serviced / adjusted & door fixed immediately. Educate staff on proper temperature monitoring & that corrective actions are required when temperatures are not appropriate & records kept.
  5. Inspection

    2 infractions

    • 27(c) - INADEQUATE PERSONAL HYGIENE PRACTICES / PROCEDURES IN PLACE.
      • Ensure beard net used by bearded employee.
    • 29(2)(a) - INADEQUATE MAINTENANCE. 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;
      • Acquire test strips. Label chemical container and do not use food container.
  6. Inspection

    4 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Refill rear paper towel dispenser. Replenish supply of paper toweling and ensure suitable for the dispenser in use. Clean dispensers and handwash sinks daily.
    • 27(c) - INADEQUATE PERSONAL HYGIENE PRACTICES / PROCEDURES IN PLACE.
      • Provide beard net for bearded employee and ensure use.
    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR ABSENT FROM FOOD ESTABLISHMENT.
      • One person must be present at all times of operation with food hygiene training course acceptable to the administrator.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Rice not being held >60C. Product discarded by worker. It appears hot holding unit requires replacement and is not to be further used.
  7. Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Under counter two drawer refrigerator not holding <= 4C in food. Recently prepared food all relocated to other working refrigeration. Operator to have refrigeration unit serviced / adjusted and holding < =4C in foods before reuse. Provide thermometer in milk fridge.
  9. Inspection

    2 infractions

    • 28(2) - OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OPERATOR IS ABSENT FROM FOOD ESTABLISHMENT.
      • One person must be present at all times of operation with food hygiene training course acceptable to the administrator.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Under counter two drawer refrigerator not holding <= 4C in food. Recently prepared food all relocated to other working refrigeration. Walk-in cooler not holding <= 4C in potentially hazardous foods for > 4 hours. Some foods deemed contaminated and discarded and other foods relocated to other working refrigeration. Hot holding (rice) <60C >2 hours also discarded. Operator to have (refrigeration) units serviced / adjusted and holding < =4C in foods before reuse. Provide thermometer in milk fridge.
  10. Inspection

    1 infraction

    • 29(1) - FAILING TO HAVE PROGRAM TO ADDRESS MAINTENANCE, CLEANING & SANITATION TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES.
      • Maintain full labelling including directions for use on chemical spray bottles. Clean or remove plastic storage compartments. Provide general purpose cleaner. Correct function of front retail fridge (do not use for PHF's until corrected). Provide handwashing procedure sign in staff washroom. Provide / fix thermometer on drawer refrigeration. Acquire more liquid soap supply.
  11. Inspection

    1 infraction

    • 29(1) - FAILING TO HAVE PROGRAM TO ADDRESS MAINTENANCE, CLEANING & SANITATION TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, & OTHER FACILITIES.
      • Rewash and sanitize dishware and equipment. Properly air dry dishware and equipment. Replenish sanitizer pails (corrected). Maintain full labelling including directions for use on chemical spray bottles. Clean top two shelves of walk-in cooler. Clean or remove plastic storage compartments. Provide general purpose cleaner. Install /build new stainless steel counter. Correct function of front retail fridge (do not use for PHF's until corrected). Provide handwashing procedure sign in staff washroom. Provide / fix thermometer on drawer refrigeration. Acquire more liquid soap supply.

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