Delhi Street Restaurant
519 Westmorland Rd, Saint John NB E2J 3W9 · Food Premises
Inspection summary
Delhi Street Restaurant has been inspected 5 times by New Brunswick Department of Health (Health Protection Branch) since December 7, 2023. The most recent inspection, on February 12, 2026, recorded 2 infractions.
1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.
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 7 times across 4 separate inspections, most recently on February 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 4 times across 4 separate inspections, most recently on February 12, 2026. For example:
Hand Washing Station(s)
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 2 separate inspections, most recently on June 18, 2025. For example:
Detergents and Chemical Use and Storage
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on January 26, 2026. For example:
Acceptable Containers and Labeling
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 January 26, 2026. For example:
Rodent and Insect Control
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.
5 inspections
- Routine Inspection
2 infractions
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Hand Washing Station(s)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Cleaning and Sanitizing
- Routine Inspection
4 infractions
- Acceptable Containers and Labeling
- Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Hand Washing Station(s)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Acceptable Containers and Labeling
- Routine Inspection
9 infractions
- Frozen Storage
- Freezers shall be kept in good repair, defrosted regularly, and kept clean.
- 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).
- Manual Dishwashing
- Dishes/utensils shall be washed, rinsed, sanitized and air dried.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- 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)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Walls (Construction and Maintenance)
- Walls shall be of sound construction and in good repair.
- Licence
- The latest copy of the current food inspection report shall be displayed so that customers can easily read the report.
- Frozen Storage
- Routine Inspection
0 infractions
- Routine Inspection
10 infractions
- Acceptable Containers and Labeling
- When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
- Demonstrating Knowledge
- For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
- Manual Dishwashing
- Dishes/utensils shall be washed, rinsed, sanitized and air dried.
- Eating Utensils and Dishes
- Utensils and dishes shall be stored in a manner so as to 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).
- Hand Washing Station(s)
- Paper towel shall be in a dispenser.
- Walls (Construction and Maintenance)
- Walls shall be of sound construction and in good repair.
- Ceilings (Constructions and Maintenance)
- Ceilings shall be of sound construction and in good repair.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Acceptable Containers and Labeling
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