Skip to content
Loading map…

Bravo Pizza

19A 567 Coverdale Rd, Riverview NB E1B 3K7 · Food Premises

Official record from New Brunswick →

Inspection summary

Bravo Pizza has been inspected 12 times by New Brunswick Department of Health (Health Protection Branch) since March 13, 2024. The most recent inspection, on August 10, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 3 separate inspections, most recently on August 7, 2026. For example: Cleaning and Sanitizing

  • 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 5 times across 4 separate inspections, most recently on December 3, 2025. For example: Refrigerated Storage (Methods)

  • 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 4 times across 4 separate inspections, most recently on August 7, 2026. For example: Rodent and Insect Control

  • 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 2 times across 2 separate inspections, most recently on December 3, 2025. For example: Detergents and Chemical Use and 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 March 13, 2024. For example: Hand Washing Station(s)

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.

12 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  3. Routine Inspection

    1 infraction

    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  4. Routine Inspection

    5 infractions

    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, 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.
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    6 infractions

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils 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
      • Non-food contact equipment shall be kept clean and sanitary.
    • Licence
      • The latest copy of the current food inspection report shall be displayed so that customers can easily read the report.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • Demonstrating Knowledge
      • For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
  11. Routine Inspection

    7 infractions

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Holding Methods
      • Potentially hazardous foods shall be held at 4°C (40°F) or less or at 60°C (140°F) or above until served.
    • 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.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  12. Routine Inspection

    3 infractions

    • 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.
    • 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)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).

Nearby inspected facilities

Own this business? Add a badge to your website