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Boaz

126 Hampton Rd, Rothesay NB E2E 2N6 · Food Premises

Official record from New Brunswick →

Inspection summary

Boaz has been inspected 14 times by New Brunswick Department of Health (Health Protection Branch) since December 6, 2023. The most recent inspection, on October 7, 2026, recorded 10 infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 22 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 22 times across 8 separate inspections, most recently on October 7, 2026. For example: Storage of Potentially Hazardous Foods

  • 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 19 times across 8 separate inspections, most recently on October 7, 2026. For example: Mechanical Dishwashing

  • 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 7 times across 5 separate inspections, most recently on April 28, 2026. For example: Hand Washing Station(s)

  • 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 7 times across 4 separate inspections, most recently on June 5, 2025. For example: Rodent and Insect Control

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 4 separate inspections, most recently on October 7, 2026. For example: Acceptable Containers and Labeling

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.

14 inspections

  1. Routine Inspection

    10 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).
    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • 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.
    • 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.
    • 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.
    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
    • Manual Dishwashing
      • Dishes/utensils shall be washed, rinsed, sanitized and air dried.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  2. Routine Inspection

    7 infractions

    • Acceptable Containers and Labeling
      • When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
    • 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)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • Frozen Storage
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • 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.
    • 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.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  5. Routine Inspection

    10 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).
    • 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).
    • 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.
    • Manual Dishwashing
      • Testing strips shall be available to verify sanitizer concentration.
    • 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.
    • Cleaning and Sanitizing
      • Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    12 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.
    • 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).
    • Personal Hygiene Practices
      • Employees shall wash their hands as often as necessary to prevent the contamination of food.
    • 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).
    • Manual Dishwashing
      • Dishes/utensils shall be washed, rinsed, sanitized and air dried.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
    • Washroom(s)
      • Paper towel dispensers shall be available.
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be designed to facilitate effective cleaning and sanitation.
  8. New Facility/ Licence Inspection

    0 infractions

  9. Routine Inspection

    15 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).
    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • 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).
    • 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.
    • Eating Utensils and Dishes
      • Utensils and dishes shall be stored in a manner so as to be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • Pest control companies shall be consulted to eliminate problematic pest infestations.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
    • Rodent and Insect Control
      • Written record of all pest control measures used in the food premises shall be maintained and be easily accessible for review by inspectors.
    • Rodent and Insect Control
      • Any surfaces contaminated by pests or pest control products must be cleaned and sanitized.
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    12 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.
    • 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.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate 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).
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    17 infractions

    • Acceptable Containers and Labeling
      • When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
    • 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.
    • 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).
    • Cooling Methods
      • Foods shall be cooled rapidly using quick chill methods such as shallow pans, ice wand, ice bath, refrigerator, etc.
    • 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).
    • Manual Dishwashing
      • Dishes/utensils shall be washed, rinsed, sanitized and air dried.
    • 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.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be designed to facilitate effective cleaning and sanitation.
    • Lighting
      • Light fixtures where food can be contaminated shall be properly covered and/or shatter proof.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.

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