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Toulany's Pizza

6040 HIGHWAY 7, HEAD OF CHEZZETCOOK · Food Establishment

Official record from Nova Scotia →

Inspection summary

Toulany's Pizza has been inspected 6 times by Nova Scotia Environment and Climate Change (Food Safety Program) since June 19, 2025. The most recent inspection, on August 20, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 15 times across 4 separate inspections, most recently on August 4, 2026. For example: 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;

  • 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 4 times across 4 separate inspections, most recently on March 27, 2026. 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;

  • 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 3 times across 3 separate inspections, most recently on August 11, 2025. For example: 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 19, 2025. For example: 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.

  • 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 once on August 4, 2026. For example: 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.

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.

6 inspections

  1. Inspection

    0 infractions

  2. Inspection

    2 infractions

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • Ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
    • 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;
      • In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.
  3. Inspection

    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;
      • Repair / replace flooring in disrepair in the following areas: a section in front of cookline, in threshold between kitchen and front service counter, in the staff washroom (no flooring). 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.
  4. Inspection

    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;
      • Repair / replace flooring in disrepair in the following areas: a section in front of cookline, in threshold between kitchen and front service counter, in the staff washroom (no flooring). 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.
    • 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.
      • Repair / repair broken door gasket in the Big 8 cooler in the kitchen. 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.
    • 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.
      • Repair / replace the kitchen oven in disrepair. 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.
    • 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.
      • Seal / paint the rusty shelving inside kitchen stand-up cooler. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable.
    • 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.
      • Inadequate cleaning and sanitation program at this facility. Develop and implement a detailed written cleaning scheduled for all facilities and equipment within the food premises including daily, weekly, monthly, etc. activities).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, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 to clean and sanitize Deli meat slicer machine every 4 hours and keep a separate cleaning and sanitation log for this equipment. Clean and sanitize food equipment as often as necessary. Do not wait until the next day to clean used food equipment. Deli meat slicer, Donair cones (x2), and Donair meat slicer observed with meat and grease debris from the day before. This is an unsanitary practice and can attract pests. Operator stated the deli meat slicer is cleaned after every use and has not been used today. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
  5. Inspection

    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;
      • Repair / replace flooring in disrepair in the following areas: a section in front of cookline, in threshold between kitchen and front service counter, in the staff washroom (no flooring). 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.
    • 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.
      • Repair / replace the kitchen oven in disrepair. 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.
    • 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.
      • Seal / paint the rusty shelving inside kitchen stand-up cooler. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable.
    • 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.
      • Inadequate cleaning and sanitation program at this facility. Develop and implement a detailed written cleaning scheduled for all facilities and equipment within the food premises including daily, weekly, monthly, etc. activities).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, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.
    • 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 to clean and sanitize Deli meat slicer machine every 4 hours and keep a separate cleaning and sanitation log for this equipment. Clean and sanitize food equipment as often as necessary. Do not wait until the next day to clean used food equipment. Deli meat slicer, Donair cones (x2), and Donair meat slicer observed with meat and grease debris from the day before. This is an unsanitary practice and can attract pests. Operator stated the deli meat slicer is cleaned after every use and has not been used today. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
    • 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.
      • Repair / repair broken door gasket in the Big 8 cooler in the kitchen. 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.
    • 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.
      • Repair / replace the broken door on the pizza hot holding unit to ensure it closes properly. Unit's door is not closing properly and held closed with tape.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.
  6. Inspection

    8 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;
      • Deep and thorough cleaning of the kitchen is required. Debris build-up observed in the kitchen stand-up coolers, kitchen floors, handwashing sink, shelving storage and surrounding areas. Clean the wall surfaces between chest freezer and meat slicer in the kitchen. Chest freezer near paper towel dispenser with ice build-up. Grease and debris build-up on, under, and around cookline equipment. High touch surfaces and all cold storage equipment in the facility requires cleaning. Big 8 cooler in the kitchen with mold and debris build-up. Mold in the interior surface of prep-cooler. There is spillage in Monters cooler. Mold in the interior surfaces of TMC cooler. There is debris build-up in the sliding door areas for all coolers in the front service area. Shelving display for dry foods unclean. Clean the staff washroom. In accordance with Section 4.2.2 of the NS Food Retail and Food Services Code, you must ensure non-food contact surfaces of equipment must be cleaned at a frequency that will prevent the accumulation of dust, dirt, food residue and other debris.In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.
    • 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 to clean and sanitize Deli meat slicer machine every 4 hours and keep a separate cleaning and sanitation log for this equipment. Clean and sanitize food equipment as often as necessary. Do not wait until the next day to clean used food equipment. Deli meat slicer, Donair cones (x2), and Donair meat slicer observed with meat and grease debris from the day before. This is an unsanitary practice and can attract pests. Operator stated the deli meat slicer is cleaned after every use and has not been used today. In accordance with Section 4.2.3 of the NS Food Retail and Food Services Code, you must:a. ensure food contact surfaces of cooking equipment are cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues.b. ensure equipment that is used continuously at room temperature for the handling of potentially hazardous foods is cleaned and sanitized at least every four hours (e.g., deli meat slicers).
    • 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;
      • Repair / replace flooring in disrepair in the following areas: a section in front of cookline, in threshold between kitchen and front service counter, in the staff washroom (no flooring). 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.
    • 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.
      • Repair / replace the back screen door in disrepair in the kitchen to prevent pest access. 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.
    • 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.
      • Repair / repair broken door gasket in the Big 8 cooler in the kitchen. 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.
    • 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.
      • Repair / replace the broken door on the pizza hot holding unit to ensure it closes properly. Unit's door is not closing properly and held closed with tape.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.
    • 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.
      • Seal / paint the rusty shelving inside kitchen stand-up cooler. In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: ensure shelving in food storage areas is constructed of materials which are durable and easily cleanable.
    • 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.
      • Inadequate cleaning and sanitation program at this facility. Develop and implement a detailed written cleaning scheduled for all facilities and equipment within the food premises including daily, weekly, monthly, etc. activities).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, which: a. Outlines the parameters to be controlled in the food premises to ensure safety of the food product.b. Includes sanitation procedures for equipment, utensils or refrigeration units that impact on food safety, which must specify:i. areas, items of equipment, and utensils to be cleaned;ii. the designated food handler(s) responsible for the cleaning and sanitizing;iii. the chemicals and/or cleaning products (including concentrations) and process to be used;iv. the procedures used;v. the frequency of cleaning and sanitizing; andvi. inspection and monitoring records.c. Documents that the sanitation program is monitored and its effectiveness verified.d. Reflects the level of risk of the food products as determined by the management plan required in Section 3.0 of this Code.

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