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Cask & Kettle Irish Gastropub

8 Golf Club Rd, Grand Bay Westfield NB E5K 3C8 · Food Premises

Official record from New Brunswick →

Inspection summary

Cask & Kettle Irish Gastropub has been inspected 9 times by New Brunswick Department of Health (Health Protection Branch) since January 18, 2024. The most recent inspection, on May 12, 2026, recorded 6 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 8 times across 5 separate inspections, most recently on May 12, 2026. For example: Cleaning and Sanitizing

  • 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 7 times across 4 separate inspections, most recently on May 12, 2026. For example: Personal Hygiene Practices

  • 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 2 separate inspections, most recently on August 5, 2025. For example: Storage of Potentially Hazardous Foods

  • 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 2 times across 2 separate inspections, most recently on May 12, 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 once on May 12, 2026. 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.

9 inspections

  1. Routine Inspection

    6 infractions

    • Personal Hygiene Practices
      • Employees shall refrain from any behavior or practices that may result in the contamination of food (e.g. improper storage of personal items, eating while preparing food, etc.).
    • 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.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • 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)
      • Hand washing stations shall be easily accessible and kept clear at all times.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    11 infractions

    • Storage of Potentially Hazardous Foods
      • All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
    • Thawing Methods
      • Frozen foods shall be thawed under cold running water, in a refrigerator at a temperature of 4°C (40°F) or less, or in a microwave as part of the cooking process.
    • Personal Hygiene Practices
      • Employees shall refrain from any behavior or practices that may result in the contamination of food (e.g. improper storage of personal items, eating while preparing food, etc.).
    • 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.
    • Mechanical Dishwashing
      • If a chemical feed dishwasher is used, a suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Manual Dishwashing
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Manual Dishwashing
      • Testing strips shall be available to verify sanitizer concentration.
    • Cleaning and Sanitizing
      • Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
    • Washroom(s)
      • Toilet paper dispensers shall be available.
    • Washroom(s)
      • Liquid or powdered soap, toilet paper and single use paper towel or an approved hand drying device must be present.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
  4. Routine Inspection

    3 infractions

    • Cleaning and Sanitizing
      • Food contact surfaces, equipment and utensils shall be kept clean and sanitary.
    • Hand Washing Station(s)
      • Hand washing stations shall not be used for any other purpose.
    • Floors (Construction and Maintenance)
      • Floors shall be designed to facilitate effective cleaning and sanitation.
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    9 infractions

    • Acceptable Containers and Labeling
      • Foods must be properly labeled with the item name.
    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • 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.
    • Refrigerated Storage (Methods)
      • Foods in the refrigerators shall be kept covered as to prevent contamination.
    • 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 Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be in proper working order. For food premises that have a mechanical dishwasher that is broken and choose to use the 3-step manual method, the food premises would be in non-compliance with Section 7.1 B if the food premises is not able to or cannot achieve proper cleaning and sanitizing using the manual method.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be maintained such that they function in the manner intended and can be easily cleaned and sanitized (e.g. scratched and scored cutting boards/utensils).
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    10 infractions

    • Dry Storage
      • Foods shall be stored in a manner to prevent cross contamination (stored in impervious containers once opened, scoops kept out of bins, 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.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be maintained such that they function in the manner intended and can be easily cleaned and sanitized (e.g. scratched and scored cutting boards/utensils).
    • Eating Utensils and Dishes
      • Utensils and dishes shall be stored in a manner so as to be kept clean and sanitary.
    • Hand Washing Station(s)
      • Paper towel shall be in a dispenser.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Hand Washing Station(s)
      • There must be hot and cold running potable water at all hand washing stations. Exceptions may occur at Public Markets and Temporary Events as per Guidelines.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be designed to facilitate effective cleaning and sanitation.
    • 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.
    • Lighting
      • Lighting shall be provided throughout all areas of the premises and shall be of sufficient intensity to meet the needs of the operation.

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