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TRATTORIA VESSO PIZZA KITCHEN

1299 HOLLIS, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

TRATTORIA VESSO PIZZA KITCHEN has been inspected 8 times by Nova Scotia Environment and Climate Change (Food Safety Program) since March 21, 2024. The most recent inspection, on March 13, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 separate inspections, most recently 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;

  • 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 4 times across 2 separate inspections, most recently on November 3, 2025. 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 2 times on November 3, 2025. 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;

  • 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 once on October 23, 2024. 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.

  • 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 March 21, 2024. For example: 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;

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.

8 inspections

  1. Inspection

    1 infraction

    • 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;
      • Renew Eating Establishment Permit
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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;
      • Repair or replace paper towel dispenser at hand sink in kitchen so that it dispenses paper towel.
  4. Inspection

    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;
      • Remove particle board from shelving units in back of kitchen and replace with a material that is smooth, non-absorbent and easily cleanable.
    • 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;
      • Resurface rusted shelving unit across from dishwasher so that it is smooth and easily cleanable.
    • 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;
      • Repair or replace paper towel dispenser at hand sink in kitchen so that it dispenses paper towel.
    • 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;
      • Clean and sanitize interior surfaces of ice machine in bar area.
    • 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;
      • Cleaning is required in kitchen and storage areas.
  5. Inspection

    1 infraction

    • 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 3.3.5 of the Nova Scotia Food Services and Food Retail Code, you must hold all hot foods at a temperature above 60 degrees Celsius.
  6. Inspection

    0 infractions

  7. Inspection

    5 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Renovations in the kitchen have taken place without first being approved by a Public Health Officer. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by a Public Health Officer. Submit up-to-date detailed floor plans that include the dining space, food preparation and storage areas, hand wash sinks, dish washing areas and equipment, cooking and food preparation equipment, washrooms, etc. to the Public Health Officer.
    • 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;
      • No dedicated hand wash sink is available in the renovated food preparation area. Install a single basin hand wash sink and equip it with paper towel and liquid/foam hand wash soap in dispensers in the renovated food preparation area.
    • 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;
      • The hand wash sink next to the pizza oven has been removed as was indicated on the floor plans that were submitted with the food establishment permit application for approval. At least one hand wash station must be provided in each food preparation area. Reinstall the hand wash sink next to the pizza oven.
    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • Wastewater from the air conditioner unit observed draining into the basin of the three-compartment sink in the new food preparation area. Wastewater must not empty into dish washing or sanitizing sinks, or food preparation sinks. Remove draining hose from the three-compartment sink.
    • 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.
      • No food handler available onsite with valid food hygiene training certification. At least one food handler with valid food hygiene training certification must be onsite during operating hours.
  8. Inspection

    11 infractions

    • 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
      • Renovations in the kitchen have taken place without first being approved by a Public Health Officer. In accordance with Section 2.2.2 of the NS Food Retail and Food Services Code, with regard to alterations to existing facilities, if the alterations are major or involve items or equipment that are specified in the Code, you must submit the plans and specifications regarding the alterations to be approved by a Public Health Officer. Submit up-to-date detailed floor plans that include the dining space, food preparation and storage areas, hand wash sinks, dish washing areas and equipment, cooking and food preparation equipment, washrooms, etc. to the Public Health Officer.
    • 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;
      • No dedicated hand wash sink is available in the renovated food preparation area. Install a single basin hand wash sink and equip it with paper towel and liquid/foam hand wash soap in dispensers in the renovated food preparation area.
    • 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;
      • No paper towel dispenser or hand wash soap was available at the hand wash sink in the bar. Supply the hand wash sink in the bar with a paper towel dispenser (or holder) and liquid/foam hand wash soap.
    • 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;
      • The hand wash sink next to the pizza oven has been removed as was indicated on the floor plans that were submitted with the food establishment permit application for approval. At least one hand wash station must be provided in each food preparation area. Reinstall the hand wash sink next to the pizza oven.
    • 19(2)(d) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (d) a wastewater system that meets the requirements of applicable legislation, regulations and municipal bylaws;
      • Wastewater from the air conditioner unit observed draining into the basin of the three-compartment sink in the new food preparation area. Wastewater must not empty into dish washing or sanitizing sinks, or food preparation sinks. Remove draining hose from the three-compartment sink.
    • 20(2) A washroom facility must be constructed, equipped, and designed in accordance with the Nova Scotia Building Code.
      • Paper towel dispenser at the hand wash sink in the staff washroom observed empty. Paper towel dispenser restocked at time of inspection.
    • 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.
      • No food handler available onsite with valid food hygiene training certification. At least one food handler with valid food hygiene training certification must be onsite during operating hours.
    • 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;
      • Dishwasher detergent observed hooked up to the sanitizer line at the low-temperature dish washer. Chlorine sanitizer was correctly hooked up to the sanitizer line, but was unable to be primed through the line at time of inspection. Discontinue use of the low-temperature dish washer for sanitizing and sanitize in the three-compartment sink using an approved food grade sanitizer (e.g. mix quaternary ammonium sanitizer according to the manufacturers instructions). Dish washer technician was contacted at time of inspection.
    • 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;
      • Iodine sanitizer observed hooked up to the rinse aid line at the bar glass washer. No rinse aid was available. Hook cleaning and sanitizing chemicals up correctly to the glass washer. Iodine sanitizer must measure between 12.5-25ppm.
    • 29(2)(b) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (b) insects, rodents and other pests are controlled;
      • Rodent droppings observed on the floor along the front pizza prep area counter/behind prep coolers, on the floor by the upright reach-in cooler, and on the storage shelf below the back area prep table. Areas affected by rodent droppings were cleaned and sanitized 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.
      • Ice scoops observed stored directly in the ice in the ice machine and in the ice well in the bar. Ice scoops must be stored in sanitary manner so that the handle does not come in contact with the ice. Store ice scoop in a clean container.

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