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SUPER MIKE'S II

60 ROSEDALE, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

SUPER MIKE'S II has been inspected 5 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 8, 2023. The most recent inspection, on February 5, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 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.

  • 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 4 times across 3 separate inspections, most recently on February 5, 2026. For example: 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.

  • 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 once on November 8, 2023. 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;

  • 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 3 times across 2 separate inspections, most recently on December 11, 2025. For example: 48(3) An operator must ensure that all food received at their food establishment is transported in accordance with subsections (1) and (2).

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.

5 inspections

  1. Inspection

    2 infractions

    • 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.
      • Pepperoni stored in a cardboard box stored at the front service counter at room temperature measuring an internal temperature of 16.4 degrees Celsius was discarded at time of inspection. 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
    • 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.
      • Pepperoni observed stored in an open cardboard box on the front service counter where customers have access was discarded at time of inspection; store pepperoni in a sanitary manner to protect from contamination or purchase prepackaged pepperoni.
  2. Inspection

    6 infractions

    • 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.
      • Pepperoni observed in a cardboard box stored at the front service counter at room temperature measuring an internal temperature of 27 degrees Celsius was moved to the back reach-in cooler at time of inspection. Potentially hazardous food must be stored at 4 degrees or below.
    • 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.
      • Pepperoni observed in a cardboard box stored at the front service counter at room temperature measuring an internal temperature of 27 degrees Celsius was moved to the back reach-in cooler at time of inspection. Potentially hazardous food must be stored at 4 degrees or below.
    • 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.
      • Pepperoni observed stored in an open cardboard box on the front service counter where customers have access was moved to the back reach-in cooler at time of inspection. The pepperoni must be stored in a manner that is not accessible to customers to prevent contamination and adulteration.
    • 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.
      • Pepperoni observed stored in an open cardboard box on the front service counter where customers have access was moved to the back reach-in cooler at time of inspection. The pepperoni must be stored in a manner that is not accessible to customers to prevent contamination and adulteration.
    • 48(3) An operator must ensure that all food received at their food establishment is transported in accordance with subsections (1) and (2).
      • Pepperoni is observed being delivered still warm from supplier without first completing the approved meat cooling curve. Reject improperly processed pepperoni from supplier. In accordance with Section 3.7.3 of the Nova Scotia Food Retail and Food Services Code, you must: Ensure potentially hazardous foods are monitored to ensure that proper temperatures are maintained during their transportation, storage, and distribution. Ensure temperature recording devices, which produce a graphic temperature history of the food product and/or storage environment, should be used. Ensure products are checked upon being received and recorded if found to be in variance to required temperatures.
    • 48(3) An operator must ensure that all food received at their food establishment is transported in accordance with subsections (1) and (2).
      • Pepperoni is observed being delivered still warm from supplier without first completing the approved meat cooling curve. Reject improperly processed pepperoni from supplier. In accordance with Section 3.7.3 of the Nova Scotia Food Retail and Food Services Code, you must: Ensure potentially hazardous foods are monitored to ensure that proper temperatures are maintained during their transportation, storage, and distribution. Ensure temperature recording devices, which produce a graphic temperature history of the food product and/or storage environment, should be used. Ensure products are checked upon being received and recorded if found to be in variance to required temperatures.
  3. Inspection

    0 infractions

  4. Inspection

    3 infractions

    • 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.
      • Pepperoni observed in a cardboard box stored at the front service counter at room temperature. Surface temperature measured 21 degrees Celsius. Potentially hazardous food must be stored at 4 degrees or below. Pepperoni was moved to the back reach-in cooler at time of inspection.
    • 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.
      • Pepperoni recently delivered observed to still be warm from processing and stored in a cardboard box at the front service counter where customers have access; there was no food grade lining in the cardboard box. The pepperoni must be stored in a manner that is not accessible to customers to prevent contamination and adulteration. Cardboard box of pepperoni was moved to the back reach-in cooler at time of inspection.
    • 48(3) An operator must ensure that all food received at their food establishment is transported in accordance with subsections (1) and (2).
      • Pepperoni is observed being delivered still warm from supplier without first completing the approved meat cooling curve. Reject improperly processed pepperoni from supplier. In accordance with Section 3.7.3 of the Nova Scotia Food Retail and Food Services Code, you must: Ensure potentially hazardous foods are monitored to ensure that proper temperatures are maintained during their transportation, storage, and distribution. Ensure temperature recording devices, which produce a graphic temperature history of the food product and/or storage environment, should be used. Ensure products are checked upon being received and recorded if found to be in variance to required temperatures.
  5. 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 not stocked at the back hand wash sink; paper towel on a dispenser stocked at the back hand wash sink at time of inspection.
    • 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.
      • Pepperoni recently delivered observed to still be warm from processing. The pepperoni was observed stored in a cardboard box in front of the service counter where customers have access. The pepperoni was moved to the back area to be stored in the reach-in cooler and packaged individually by the operator.

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