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Big Chicken Station

215 Union St, Saint John NB E2L 3P5 · Food Premises

Official record from New Brunswick →

Inspection summary

Big Chicken Station has been inspected 2 times by New Brunswick Department of Health (Health Protection Branch) since May 20, 2026. The most recent inspection, on July 21, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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 2 times on July 21, 2026. For example: Frozen Storage

  • 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 July 21, 2026. For example: Hand Washing Station(s)

  • 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 4 times across 2 separate inspections, most recently on July 21, 2026. For example: Cooking 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

  1. Routine Inspection

    6 infractions

    • 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.
    • 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.
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  2. New Facility/ Licence Inspection

    1 infraction

    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).

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