Byblos Restaurant & Bar
215 Queen St, Fredericton NB E3B 1A9 · Food Premises
Inspection summary
Byblos Restaurant & Bar has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since March 26, 2024. The most recent inspection, on February 24, 2026, recorded 3 infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 February 24, 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 2 times across 2 separate inspections, most recently on February 24, 2026. For example:
Refrigerated Storage (Temperature)
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 once on March 26, 2024. 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
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.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Cleaning and Sanitizing
- Shelves shall be kept clean and sanitary.
- Refrigerated Storage (Temperature)
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Refrigerated Storage (Temperature)
- Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
- 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.
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- Refrigerated Storage (Temperature)
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