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Carleton Kirk Lodge

2 Carleton Kirk Pl, Saint John NB E2M 5B8 · Food Premises

Official record from New Brunswick →

Inspection summary

Carleton Kirk Lodge has been inspected 16 times by New Brunswick Department of Health (Health Protection Branch) since January 8, 2024. The most recent inspection, on September 22, 2026, found no infractions.

7 of 16 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 5 separate inspections, most recently on August 11, 2026. For example: Refrigerated Storage (Temperature)

  • 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 April 7, 2025. For example: Mechanical Dishwashing

  • 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 3 times across 3 separate inspections, most recently on October 24, 2024. For example: Detergents and Chemical Use and Storage

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on May 27, 2024. For example: Food Equipment (Design, Construction, Installation and Maintenance)

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.

16 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
  3. Routine Inspection

    1 infraction

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
  10. Routine Inspection

    1 infraction

    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
  13. Routine Inspection

    1 infraction

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
  14. Routine Inspection

    3 infractions

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • 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.
  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    4 infractions

    • 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 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
      • The facility shall be provided with sufficient sinks to carry out an effective cleaning and sanitizing of equipment and utensils.

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