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TSC Convenience

525 Hampton Rd, Quispamsis NB E2G 1C2 · Food Premises

Dossier officiel de New Brunswick →

Résumé des inspections

TSC Convenience a été inspecté 11 fois par New Brunswick Department of Health (Health Protection Branch) depuis le 9 janvier 2024. La dernière inspection, le 4 septembre 2026, n'a relevé aucune infraction.

4 des 11 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 4 inspections et 11 infractions relevées. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Provenance, étiquetage et allergènes et Nettoyage et désinfection.

Les inspections récentes ont relevé moins d'infractions que les précédentes; le dossier s'améliore donc.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 14 fois dans 5 inspections distinctes, la plus récente le 9 septembre 2025. Par exemple : Thawing Methods

  • Provenance, étiquetage et allergènesRisque élevé

    Les aliments doivent provenir de fournisseurs approuvés, rester dans des contenants étiquetés et être jetés lorsqu'ils sont avariés ou endommagés, comme des conserves bosselées ou gonflées. L'étiquetage est important pour les allergies : un contenant sans étiquette peut cacher un allergène.

    Relevé 6 fois dans 6 inspections distinctes, la plus récente le 23 juillet 2026. Par exemple : Acceptable Containers and Labeling

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 6 fois dans 4 inspections distinctes, la plus récente le 10 mars 2026. Par exemple : Cleaning and Sanitizing

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 23 juillet 2026. Par exemple : Hand Washing Station(s)

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé 3 fois dans 2 inspections distinctes, la plus récente le 15 mai 2024. Par exemple : Detergents and Chemical Use and Storage

À propos de ces données

Ces résultats proviennent de New Brunswick Department of Health (Health Protection Branch), qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

11 inspections

  1. Inspection de routine

    0 infraction

  2. Inspection de routine

    8 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Cooking Methods
      • There shall be means to ensure that cooking temperatures are adequate to destroy pathogens in ground meat, poultry and other potentially hazardous foods such as a thermometer or another form of control process.
    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Holding Methods
      • Cold holding temperatures shall be checked regularly and recorded at least twice daily and logs shall be available for inspector review.
    • Washroom(s)
      • Toilet paper dispensers shall be available.
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Water (Quality and Quantity)
      • Premises with private water supplies shall follow the water sampling plan to demonstrate potability as per Appendix I of the Food Premises SOP.
    • Water (Quality and Quantity)
      • Premises with private water supplies shall follow the water sampling plan to demonstrate potability as per Appendix I of the Food Premises SOP.
  3. Inspection de routine

    0 infraction

  4. Inspection de routine

    3 infractions

    • Source approuvée
      • Foods shall be purchased from approved or regulated sources with the exception of fresh fish, fruits and vegetables bought directly from a primary producer, or as approved through the MOH Approved source process.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Water (Quality and Quantity)
      • Premises with private water supplies shall follow the water sampling plan to demonstrate potability as per Appendix I of the Food Premises SOP.
  5. Inspection de routine

    4 infractions

    • Source approuvée
      • Foods shall be purchased from approved or regulated sources with the exception of fresh fish, fruits and vegetables bought directly from a primary producer, or as approved through the MOH Approved source process.
    • Thawing Methods
      • Frozen foods shall be thawed under cold running water, in a refrigerator at a temperature of 4°C (40°F) or less, or in a microwave as part of the cooking process.
    • Lave-vaisselle manuel
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Hand Washing Station(s)
      • Paper towel shall be in a dispenser.
  6. Inspection de routine

    4 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Refrigerated Storage (Space)
      • Foods and their containers must not be overcrowded as to allow proper air circulation and prevent cross-contamination.
    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
  7. Inspection de routine

    0 infraction

  8. Inspection de routine

    13 infractions

    • Acceptable Containers and Labeling
      • Re-useable containers must be of food grade materials which can be washed, rinsed, and sanitized.
    • Refrigerated Storage (Temperature)
      • Thermometers shall be in all refrigerated areas.
    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • Eating Utensils and Dishes
      • Utensils and dishes shall be stored in a manner so as to be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • Sanitizer solution shall be used in strict accordance with the manufacturer’s instructions on the label (recommended strength and contact time).
    • Washroom(s)
      • Paper towel dispensers shall be available.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Water (Quality and Quantity)
      • There shall be hot and cold running water in sufficient quantity to meet the needs of the operation (for fixed premises this means under pressure).
    • Éclairage
      • Light fixtures where food can be contaminated shall be properly covered and/or shatter proof.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  9. Inspection de routine

    0 infraction

  10. Inspection de routine

    3 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Storage of Potentially Hazardous Foods
      • All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
  11. Inspection de routine

    20 infractions

    • Storage of Potentially Hazardous Foods
      • All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Refrigerated Storage (Temperature)
      • Thermometers shall be in all refrigerated areas.
    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Refrigerated Storage (Space)
      • Refrigerators (including surfaces, racks, trays, vents, shelves, etc.) shall be maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
    • Dry Storage
      • Foods shall be stored in a manner to prevent cross contamination (stored in impervious containers once opened, scoops kept out of bins, not directly on floor).
    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be maintained such that they function in the manner intended and can be easily cleaned and sanitized (e.g. scratched and scored cutting boards/utensils).
    • Lave-vaisselle manuel
      • Dishes/utensils shall be washed, rinsed, sanitized and air dried.
    • Lave-vaisselle manuel
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Detergents and Chemical Use and Storage
      • Sanitizer solution shall be used in strict accordance with the manufacturer’s instructions on the label (recommended strength and contact time).
    • Detergents and Chemical Use and Storage
      • Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
    • Washroom(s)
      • Liquid or powdered soap, toilet paper and single use paper towel or an approved hand drying device must be present.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Éclairage
      • Light fixtures where food can be contaminated shall be properly covered and/or shatter proof.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).

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