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Fortune River Asian Foods - TVW 409

Various Locations, NB · Food Premises

Official record from New Brunswick →

Inspection summary

Fortune River Asian Foods - TVW 409 has been inspected 8 times by New Brunswick Department of Health (Health Protection Branch) since September 17, 2025. The most recent inspection, on August 11, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 26 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 4 times across 2 separate inspections, most recently on July 29, 2026. For example: Refrigerated Storage (Temperature)

  • 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 4 times across 2 separate inspections, most recently on July 29, 2026. For example: Manual Dishwashing

  • 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 3 times across 2 separate inspections, most recently on July 29, 2026. For example: Approved Source

  • 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 3 times across 2 separate inspections, most recently on July 29, 2026. For example: Rodent and Insect Control

  • 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 2 times on July 29, 2026. For example: Personal Hygiene Practices

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.

8 inspections

  1. Routine Inspection

    1 infraction

    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    12 infractions

    • Approved Source
      • Any food in the premises for personal consumption is clearly identified as being not for sale or distribution; this would include employee lunches that are stored in the workplace.
    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Dry Storage
      • Foods in the dry storage must be kept covered.
    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Advance Preparation
      • Advance preparation of foods shall be kept to a minimum.
    • Personal Hygiene Practices
      • Employees shall refrain from any behavior or practices that may result in the contamination of food (e.g. improper storage of personal items, eating while preparing food, etc.).
    • Manual Dishwashing
      • The facility shall be provided with sufficient sinks to carry out an effective cleaning and sanitizing of equipment and utensils.
    • Eating Utensils and Dishes
      • Utensils and dishes shall be stored in a manner so as to be kept clean and sanitary.
    • Hand Washing Station(s)
      • Paper towel shall be in a dispenser.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
  4. Routine Inspection

    1 infraction

    • Licence
      • The latest copy of the current food inspection report shall be displayed so that customers can easily read the report.
  5. Routine Inspection

    8 infractions

    • Refrigerated Storage (Methods)
      • Foods in the refrigerators shall be kept covered as to prevent contamination.
    • Dry Storage
      • Foods in the dry storage must be kept covered.
    • Cooling Methods
      • Foods shall be cooled rapidly using quick chill methods such as shallow pans, ice wand, ice bath, refrigerator, etc.
    • Cooling Methods
      • If being cooled from a temperature of 60°C (140°F) or greater, food shall reach 20°C (68°F) within 2 hours and then 4°C (40°F) within 4 hours (total of 6 hours cooling time).
    • Manual Dishwashing
      • Dishes/utensils shall be washed, rinsed, sanitized and air dried.
    • Manual Dishwashing
      • Testing strips shall be available to verify sanitizer concentration.
    • 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).
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    4 infractions

    • Approved Source
      • Mobile Food Premises: Food must be prepared within the licensed mobile food premises. Cooking equipment (e.g., barbeque, flat top grill) that is not permanently attached to the mobile food premises may be used to supplement existing equipment.
    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Advance Preparation
      • Advance preparation of foods shall be kept to a minimum.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
  8. New Facility/ Licence Inspection

    1 infraction

    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).

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