Aréna Eugene (Gene) Leblanc
540 Rue Centrale, Memramcook NB E4K 3S5 · Food Premises
Inspection summary
Aréna Eugene (Gene) Leblanc has been inspected 2 times by New Brunswick Department of Health (Health Protection Branch) since January 3, 2025. The most recent inspection, on January 17, 2025, found no infractions.
1 of 2 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: Chemicals and toxic substances.
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.
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 January 3, 2025. For example:
Detergents and Chemical Use and Storage
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 on January 3, 2025. For example:
Licence
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on January 3, 2025. For example:
Re-heating Methods
About this data
These results come from New Brunswick Department of Health (Health Protection Branch), 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.
2 inspections
- Routine Inspection
0 infractions
- Routine Inspection
4 infractions
- Re-heating Methods
- Potentially hazardous foods that have been cooked and then cooled to 4°C (40°F) shall be reheated within 2 hours to at least 74°C (165°F) for 15 seconds.
- Detergents and Chemical Use and Storage
- A suitable food grade sanitizer shall be available and at the recommended concentration.
- Licence
- The information written on the licence shall be accurate.
- Licence
- The latest copy of the current food inspection report shall be displayed so that customers can easily read the report.
- Re-heating Methods
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