Centre E. P. Sénéchal Centre
60, rue Ouellette, Grand-Sault NB E3Z 1A6 · Food Premises
Inspection summary
Centre E. P. Sénéchal Centre has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since February 3, 2024. The most recent inspection, on September 26, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Handwashing and staff hygiene.
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 once on September 19, 2025. For example:
Mechanical Dishwashing
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 once on September 19, 2025. For example:
Hand Washing Station(s)
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 once on September 19, 2025. 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.
3 inspections
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Food Equipment (Design, Construction, Installation and Maintenance)
- Non-food contact equipment shall be located and maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
- Mechanical Dishwashing
- If a chemical feed dishwasher is used, a suitable (food grade) sanitizer shall be available and at the recommended concentration.
- Hand Washing Station(s)
- Paper towel shall be in a dispenser.
- Food Equipment (Design, Construction, Installation and Maintenance)
- Routine Inspection
0 infractions
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