Exit 153 Restaurant - Amsterdam Inn & Suites
383 Centreville Road, Florenceville-Bristol NB E7L 3K5 · Food Premises
Inspection summary
Exit 153 Restaurant - Amsterdam Inn & Suites has been inspected once by New Brunswick Department of Health (Health Protection Branch), on January 14, 2025. The most recent inspection, on January 14, 2025, recorded 3 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
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 January 14, 2025. For example:
Food Contact Surfaces
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on January 14, 2025. For example:
Dry 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.
1 inspection
- Routine Inspection
3 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 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
- Testing strips shall be available to verify sanitizer concentration.
- Dry Storage
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