Burger King
2499 King George Hwy, Miramichi NB E1V 6W3 · Food Premises
Inspection summary
Burger King has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since February 16, 2024. The most recent inspection, on January 14, 2026, recorded 4 infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times on January 14, 2026. For example:
Cleaning and Sanitizing
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 3 times across 2 separate inspections, most recently on January 14, 2026. For example:
Ventilation
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 2 times across 2 separate inspections, most recently on January 14, 2026. For example:
Holding 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.
3 inspections
- Routine Inspection
4 infractions
- 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.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- 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.
- Holding Methods
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Advance Preparation
- Advance preparation of foods shall be kept to a minimum.
- Floors (Construction and Maintenance)
- Floors shall be designed to facilitate effective cleaning and sanitation.
- Ceilings (Constructions and Maintenance)
- Ceilings shall be of sound construction and in good repair.
- Advance Preparation
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