REDO'S PIZZA DONAIR AND GRILL

54 HALEY, YARMOUTH · Food Establishment

15 inspections

1. InspectionJul 8, 2026

   4 infractions

   • 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;
     • Ensure that bleach sanitizer spray bottle is prepared on startup each day before food handling begins.
   • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
     • In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. Foods from unapproved source removed from sale.
   • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
     • Ensure that prep station wells are kept shut or have lids when not in use to control the temperature of stored foods.
   • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
     • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; Provide proof of purchase of additional fridge thermometers.
2. InspectionMay 16, 2025

   2 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.
     • 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. Ensure that screen door is kept shut to keep flies and other pests out.
   • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
     • Ensure that staff are trained on dipper well use. Dipper wells must be on and running properly if you wish to store ice cream scoops with just a rinse, for bacteria control. They must be drained, cleaned and sanitized at the end of the day. Alternatively, during lulls when there is not much ice cream demand and you don't want to waste water, scoops must be cleaned with hot soapy water, rinsed, and SANITIZED after each use.
3. InspectionMay 15, 2025

   0 infractions

4. InspectionFeb 7, 2025

   1 infraction

   • 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;
     • 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Seal the unfinished concrete floor in the back area. Install floor to wall trim. Ensure that all gaps along the floor/wall seam are sealed.
5. InspectionJan 7, 2025

   0 infractions

6. InspectionJan 7, 2025

   2 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;
     • 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Seal the unfinished concrete floor in the back area. Install floor to wall trim. Ensure that all gaps along the floor/wall seam are sealed.
   • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
     • Replace the broken gasket on the Donair prep cooler.
7. InspectionOct 31, 2024

   1 infraction

   • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
     • Replace the broken gasket on the Donair prep cooler.
8. InspectionOct 22, 2024

   1 infraction

   • 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;
     • 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Seal the unfinished concrete floor in the back area. Install floor to wall trim. Ensure that all gaps along the floor/wall seam are sealed.
9. InspectionOct 22, 2024

   6 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;
     • 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. Replace the missing ceiling tile in the kitchen.
   • 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;
     • 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. Resurface/paint the area beside the dishwashing sink.
   • 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.
     • Replace the missing drain cover in the main kitchen area.
   • 23(2)(b) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (b) control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
     • Replace the broken gasket on the Donair prep cooler.
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • In accordance with Section 4.2.1 of the NS Food Retail and Food Services Code, you must demonstrate that a written sanitation program is in place. This sanitation program must have procedures to ensure that food contact surfaces, including dishes and counters, are sanitized in accordance with Section 4.2.5 and 4.2.8 of the NS Food Retail and Food Services Code. Obtain: -Clearly labelled sanitizer spray bottles for use on counters. When bleach is used as a sanitizer in spray bottles, it must be mixed DAILY at 100-200ppm: 1/2-1 tsp regular strength unscented household bleach per L of water (approximately 1/2 tsp per 750mL bottle). -Sanitizer test strips to verify safe concentration (100-200ppm when using bleach/chlorine).
   • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
     • Resurface the scored and discoloured chopping boards, and increase the frequency that they are resurfaced.
10. InspectionMar 25, 2024

    2 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;
      • 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Seal the unfinished concrete floor in the back area. Install floor to wall trim. Ensure that all gaps along the floor/wall seam are sealed.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Resurface the scored and discoloured chopping boards, and increase the frequency that they are resurfaced.
11. InspectionMar 7, 2024

    0 infractions

12. InspectionMar 7, 2024

    7 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;
      • 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. In accordance with Section 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must ensure storage areas are constructed of materials which are durable and easily cleaned. Seal the unfinished concrete floor in the back area. Install floor to wall trim. Ensure that all gaps along the floor/wall seam are sealed.
    • 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;
      • 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. Repair and finish the hole in the wall.
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Ensure that staff regularly sanitize food contact surfaces, such as chopping boards. Ensure that sanitizer is readily available to use during operation, such as by preparing a spray bottle of bleach solution daily (1/2 - 1 tsp regular strength unscented household bleach per litre of water).
    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Resurface the scored and discoloured chopping boards, and increase the frequency that they are resurfaced.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • In accordance with Section 4.1.11 of the Nova Scotia Food Services and Food Retail Code, you must: have a functioning thermometer(s) on all heating and cooling equipment; and calibrate all thermometers routinely and maintain calibration logs. Repair the hot holding unit. Obtain a working probe thermometer to verify temperatures, and maintain a calibration log for it in.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Submit your completed renewal application with the applicable fee.
13. InspectionOct 13, 2023

    1 infraction

    • 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;
      • Ensure all surfaces are constructed of finishes which are smooth, impermeable, and washable. Finish the wooden pallet and spacers used under equipment in the kitchen so that they are smooth, impermeable, and washable.
14. InspectionSep 6, 2023

    2 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;
      • Ensure all surfaces are constructed of finishes which are smooth, impermeable, and washable. Finish the wooden pallet and spacers used under equipment in the kitchen so that they are smooth, impermeable, and washable.
    • 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that (b) provides an environment that is dry and in which moisture and humidity are controlled.
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Replace or repair the glass door fridge so that it does not leak water, and repair any water damage.
15. InspectionAug 1, 2023

    5 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;
      • Ensure all surfaces are constructed of finishes which are smooth, impermeable, and washable. Finish the wooden pallet and spacers used under equipment in the kitchen so that they are smooth, impermeable, and washable.
    • 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.
      • 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. Repair the screen door so that there are no gaps in the screen or along the frame.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • In accordance with Section 3.3.3 of the Nova Scotia Food Services and Food Retail Code, you must store potentially hazardous foods at a temperature of 4 degrees Celsius or less. Temperature abused foods discarded during the inspection.
    • 49(1)(a) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that a) protects the food ingredient or food packaging material from contamination;
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition by keeping all food and food packaging at least 6 inches off the floor on racks, shelves or pallets.
    • 49(1)(b) An operator must ensure that food ingredients and food packaging materials must be stored in a dry storage room or designated area that (b) provides an environment that is dry and in which moisture and humidity are controlled.
      • In accordance with Section 2.9 of the Nova Scotia Food Retail and Food Services Code, you must ensure stored items are protected from contamination such as water leakage, pest infestation or any other unsanitary condition. Replace or repair the glass door fridge so that it does not leak water, and repair any water damage.