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Church of St. John & St. Stephen Home

130 University Ave, Saint John NB E2K 4K3 · Food Premises

Official record from New Brunswick →

Inspection summary

Church of St. John & St. Stephen Home has been inspected 12 times by New Brunswick Department of Health (Health Protection Branch) since March 25, 2024. The most recent inspection, on May 26, 2026, recorded 2 infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 January 20, 2026. For example: Manual 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 6 times across 4 separate inspections, most recently on January 20, 2026. For example: Detergents and Chemical Use and Storage

  • 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 4 times across 4 separate inspections, most recently on January 20, 2026. For example: Rodent and Insect Control

  • 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 January 20, 2026. For example: Frozen Storage

  • 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 August 29, 2024. For example: Hand Washing Station(s)

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.

12 inspections

  1. Routine Inspection

    2 infractions

    • Walls (Construction and Maintenance)
      • Walls shall be designed to facilitate effective cleaning and sanitation.
    • Walls (Construction and Maintenance)
      • Walls shall be designed to facilitate effective cleaning and sanitation.
  2. Routine Inspection

    7 infractions

    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • 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.
    • Manual Dishwashing
      • Sanitizer concentration shall be verified daily to ensure that effective sanitizing is occurring.
    • 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.
    • 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).
    • Walls (Construction and Maintenance)
      • Walls shall be designed to facilitate effective cleaning and sanitation.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  3. Routine Inspection

    2 infractions

    • Walls (Construction and Maintenance)
      • Walls shall be designed to facilitate effective cleaning and sanitation.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    4 infractions

    • Eating Utensils and Dishes
      • Cups, glasses and dishes shall not be chipped or cracked.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  7. Routine Inspection

    5 infractions

    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
    • 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).
    • Walls (Construction and Maintenance)
      • Walls shall be designed to facilitate effective cleaning and sanitation.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    7 infractions

    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • 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.
    • 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.
    • Manual Dishwashing
      • Sanitizer concentration shall be verified daily to ensure that effective sanitizing is occurring.
    • 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.
    • Detergents and Chemical Use and Storage
      • Sanitizer bottles must be properly labelled and available in sufficient quantity to encourage appropriate regular use.
    • 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.
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    7 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.
    • Mechanical Dishwashing
      • If a chemical feed dishwasher is used, a suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
    • 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).
    • Walls (Construction and Maintenance)
      • Walls shall be designed to facilitate effective cleaning and sanitation.

Nearby inspected facilities

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