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TROY RESTAURANT

12 ELM, WOLFVILLE · Food Establishment

Official record from Nova Scotia →

Inspection summary

TROY RESTAURANT has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since October 23, 2023. The most recent inspection, on September 23, 2026, recorded 4 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on September 23, 2026. For example: 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.

  • 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 September 23, 2026. For example: 19(3) - FAILING TO HAVE APPROPRIATE LIGHTING, VENTILATION, HEATING, REFRIGERATION, & PLUMBING CONSIDERED ACCEPTABLE BY THE MINISTER.

  • 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 2 separate inspections, most recently on November 13, 2025. For example: 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;

  • 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 2 times across 2 separate inspections, most recently on November 21, 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 once on November 13, 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;

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.

7 inspections

  1. Inspection

    4 infractions

    • 19(2)(b) - FAILING TO PROVIDE ADEQUATELY DESIGNED & APPROPRIATELY LOCATED HANDWASHING FACILITIES.
      • Rear prep. room handwash must not be blocked (corrected). Correct cold water tap function rear handwash sink, post acceptable handwash procedure sign, & provide waste receptacle at this location. Correct hot water tap function at front handwash sink, post acceptable handwashing procedure sign, relocate paper towel dispenser so within reach of the user, and provide waste receptacle.
    • 19(3) - FAILING TO HAVE APPROPRIATE LIGHTING, VENTILATION, HEATING, REFRIGERATION, & PLUMBING CONSIDERED ACCEPTABLE BY THE MINISTER.
      • Staff washroom has been dismantled and removed without approval. Re-install fixtures fully plumbed with dispensers and supplies etc. Increase hot water temperature to >45C supplied and to meet dishwasher specifications (corrected during inspection). Correct sanitizer feed to dishwasher and do not store sanitizer in unlabelled container (Corrected during inspection). Correct dishwasher temperature gauge and keep records. Mount overhead pipes. Obtain "quats" test strips. Provide >= 540 Lux (lighting) in entire kitchen. Replace bulbs or fixtures, and add fixture over counter in corner, and ensure shielded or shatterproof type.
    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Phase out use of sheds for food or packaging. Reduce inventory and provide plans for storage room(s). Verminproof refuse bin and clean it out. Verminproof hole under door to rear. Droppings noted and removed from food storage during inspection. See PCO for recommendations & maintain enhanced cleaning program at this time. Clean & sanitize public washrooms. Provide beardnets for bearded employees and have foodhandler remove earrings.
    • 82(1) - OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.
      • Operator must renew and obtain valid permit before continuing operations. Once obtained the valid permit must be displayed for public viewing.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 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. General cleaning needed in the following areas but not limited to: on the walls of the dishwashing area, the back food prep walls.
  4. Inspection

    7 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Low-temperature chlorine dishwasher was not sanitizing properly. Chlorine level was only 25ppm and 38*C when the dishwasher's specifications state 50ppm. Manual sanitizing step must be done using Quat at 200ppm or bleach and 100ppm in the 3-compartment or 2-compartment sinks. This must be done until a Public Health Inspector can verify that the dishwasher is working properly.
    • 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 2.4.2 of the NS Food Retail and Food Services Code, you must ensure all floors are durable, easily cleanable and non-slip. Floor tiles in dish washing area and by the fryer must be replaced.
    • 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;
      • In accordance with Section 2.14 of the NS Food Retail and Food Services Code, you must provide at least one hand washing station in each food preparation area. Handwashing only station was turned off during the inspection. Handwashing station in the back prep area was blocked.
    • 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;
      • In accordance with Section 2.9 of the NS Food Retail and Food Services Code, you must: store all food and food items a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets; store all food and food items a minimum of 5 cm (2 in.) from the walls. Multiple food items stored on the ground were moved during the 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;
      • 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. General cleaning needed in the following areas but not limited to: on the walls of the dishwashing area, the back food prep walls.
    • 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. Multiple hot held items were not at or above 60*C. Items measured at 31*C and 45*C. These items were reheated to 74*C. Ensure hot holding unit is preheated and foods are preheated to 74*C.
    • 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 3.3.2 of the Nova Scotia Food Services and Food Retail Code, you must thaw foods appropriately. Raw protein observed thawing at room temperature. Food was moved to a fridge unit measuring 4*C.
  5. Inspection

    0 infractions

  6. 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;
      • The faulty washroom's fan must be fixed.
    • 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.
      • A general cleaning around the dishwasher is required with a focus on the walls around it.
  7. Inspection

    0 infractions

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