Skip to content
Loading map…

Britt's Convenience

6765 NB-107, Juniper NB E7L 1E9 · Food Premises

Official record from New Brunswick →

Inspection summary

Britt's Convenience has been inspected 5 times by New Brunswick Department of Health (Health Protection Branch) since June 6, 2024. The most recent inspection, on October 7, 2026, found no infractions.

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

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on September 25, 2026. For example: Cleaning and Sanitizing

  • 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 3 times across 2 separate inspections, most recently on November 27, 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 2 times on November 27, 2025. For example: Approved Source

  • 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 once on November 27, 2025. For example: Refrigerated Storage (Temperature)

  • 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 November 27, 2025. For example: Detergents and Chemical Use and Storage

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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be of sound construction and in good repair.
    • 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. Routine Inspection

    0 infractions

  4. Routine Inspection

    9 infractions

    • Approved Source
      • 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.
    • 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 (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.
    • Manual Dishwashing
      • Sanitizer concentration shall be verified daily to ensure that effective sanitizing is occurring.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • A suitable food grade sanitizer shall be available and at the recommended concentration.
    • Water (Quality and Quantity)
      • The food premises shall be designed and maintained in such a way as to prevent cross-connections between non-potable water and the potable water supply. Examples of non-potable water include but are not limited to the waste water system, soap and sanitizer dispensers, hoses attached to faucets with no air gap, etc.
    • Rodent and Insect Control
      • Any pesticides used on the premises shall not be used while foods are being prepared or served.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  5. New Facility/ Licence Inspection

    3 infractions

    • Sewage Disposal
      • If the premises is on private on-site sewage disposal system a grease trap must be present. These chambers must be sized and maintained in accordance with the manufacturer’s instructions.
    • Ventilation
      • Effective ventilation shall be provided to areas of the premises that are subject to the generation or accumulation of odours, fumes, steam, vapors, smoke or excessive heat.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.

Nearby inspected facilities

Own this business? Add a badge to your website