Dieppe Bowlarama
476 Gauvin Road, Dieppe NB E1A 1M7 · Food Premises
Inspection summary
Dieppe Bowlarama has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since November 22, 2023. The most recent inspection, on August 11, 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 Chemicals and toxic substances.
The last 2 inspections in a row found no infractions.
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 2 times on November 22, 2023. 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 2 times on November 22, 2023. 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.
3 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
4 infractions
- Mechanical Dishwashing
- If a high temperature dishwasher is used, a thermostat shall be available on the dishwasher to measure the rinse temperature.
- Cleaning and Sanitizing
- The facilities and equipment necessary to carry out effective cleaning and sanitizing shall be provided or shall be accessible.
- Detergents and Chemical Use and Storage
- Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
- Detergents and Chemical Use and Storage
- Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
- Mechanical Dishwashing
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