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Yeah Yeahs Pizza

2983 OXFORD, HALIFAX · Food Establishment

Official record from Nova Scotia →

Inspection summary

Yeah Yeahs Pizza has been inspected 11 times by Nova Scotia Environment and Climate Change (Food Safety Program) since December 5, 2023. The most recent inspection, on April 23, 2025, found no infractions.

4 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 10 times across 7 separate inspections, most recently on April 4, 2025. For example: 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.

  • 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 3 times across 3 separate inspections, most recently on September 11, 2024. 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.

  • 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 on August 7, 2024. For example: 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;

  • 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 August 7, 2024. 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;

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on April 4, 2025. For example: 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.

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.

11 inspections

  1. Inspection

    0 infractions

  2. Inspection

    3 infractions

    • 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.
      • Observed a fridge not maintaining a temp of 4C or lower. Repair fridge it can maintain a temp of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain a temp of 4C or lower.
    • 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.
      • Observed hazardous foods being stored in the fridge that was not maintaining a temp of 4C or lower. Foods were moved to a fridge that was maintaining a temp of 4C or lower.
    • 82(1) No person shall operate a food establishment, unless exempted by an administrator, without first having obtained a permit from an administrator.
      • Observed permit to be expired. Renew permit.
  3. Inspection

    0 infractions

  4. Inspection

    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.
      • Observed rodent droppings on the floor under the 2 compartment sink. Thoroughly clean area where rodent droppings are seen. Observed a hole in the wall below 2 compartment sink. Repair wall.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Observed salad fridge not maintaining a temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower.
  5. Inspection

    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.
      • Observed rodent droppings on the floor under the 2 compartment sink. Thoroughly clean area where rodent droppings are seen. Observed a hole in the wall below 2 compartment sink. Repair wall.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Observed salad fridge not maintaining a temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower.
  6. Inspection

    6 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • Observed three holes in the floor near the pizza oven. Repair/plug holes.
    • 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.
      • Observed rodent droppings on the floor under the 2 compartment sink. Thoroughly clean area where rodent droppings are seen. Observed a hole in the wall below 2 compartment sink. Repair wall.
    • 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;
      • Observed no hand soap at the hand wash station. Soap was provided at this time.
    • 23(2)(a) Equipment used to cook, heat-treat, cool, store, display or freeze food must be designed to (a) achieve the required food temperature as rapidly as is necessary to maintain food safety; and
      • Observed salad fridge not maintaining a temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower.
    • 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;
      • Observed debris on the lower wooden shelves next to the hand wash station. Clean shelves.
    • 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.
      • Observed pizza dough at room temperature. After proofing pizza dough must be refrigerated until cooking because it is a potentially hazardous food. Place pizza dough in the fridge after proofing.
  7. Inspection

    0 infractions

  8. Inspection

    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.
      • Observed small fridge not maintaining temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain the proper temperature.
  9. Inspection

    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.
      • Observed small fridge not maintaining temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain the proper temperature.
  10. Inspection

    3 infractions

    • 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.
      • Observed small fridge not maintaining temperature of 4C or lower. Repair fridge so it is maintaining a temperature of 4C or lower. Do not store any hazardous foods in this fridge until it can maintain the proper temperature.
    • 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.
      • Observed hazardous foods being held above 4C. Staff member moved these hazardous food items to a fridge that was maintaining the temperature of 4C or lower at this time.
    • 8(2) A permit must be posted in a conspicuous location in the food establishment.
      • Observed permit not being posted in a conspicuous location. Post permit in a conspicuous location in the food establishment.
  11. Inspection

    0 infractions

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