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PIZZA DELIGHT

801 CENTRAL, GREENWOOD · Food Establishment

Official record from Nova Scotia →

Inspection summary

PIZZA DELIGHT has been inspected 3 times by Nova Scotia Environment and Climate Change (Food Safety Program) since September 26, 2024. The most recent inspection, on December 10, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on November 18, 2025. For example: 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.

  • 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 on November 18, 2025. 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;

  • 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 November 18, 2025. For example: 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.

  • 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 September 26, 2024. 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.

3 inspections

  1. Inspection

    0 infractions

  2. Inspection

    4 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;
      • Handwash sink to be used for handwashing only. Items in sink moved to 3-compartment sink at the 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;
      • Paper towel dispenser required at front counter handwash sink.
    • 19(3) A food establishment must have lighting, ventilation, heating, refrigeration and plumbing that is appropriate to the specific activities of the food establishment and that is considered acceptable by the Minister.
      • Plumbing leak under 3-compartment sink requires repair.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Both public washrooms require paper towel. Paper towel replaced at the time of inspection.
  3. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING & SANITATION PROGRAM.
      • Front grease trap under dishwasher must be properly closed and sealed. Replace light bulb in male washroom.
    • 33(1) - OPERATOR FAILING TO ENSURE TEMPERATURE OF FOOD IS CONTROLLED SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • One hot held product not held >60C / 140F was discarded at time of inspection. Operator made another batch and adjusted unit and is responsible to monitor.
    • 33(2) - OPERATOR FAILING TO ENSURE REFRIGERATION EQUIPMENT HAS TEMPERATURE MEASURING DEVICE THAT IS ACCURATE AND IN GOOD REPAIR.
      • Thermometer in small refrigerated prep. table appears broken and inaccurate and requires replacement. Temperature logs not recorded last few days dairy and small prep cooler. Operator to maintain these records and ensure hot holding record kept.

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