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Gahan House

55 Queen Street, Moncton NB E1C 1K2 · Food Premises

Official record from New Brunswick →

Inspection summary

Gahan House has been inspected 14 times by New Brunswick Department of Health (Health Protection Branch) since November 23, 2023. The most recent inspection, on August 11, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 14 times across 7 separate inspections, most recently on July 28, 2026. For example: Cleaning and Sanitizing

  • 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 3 separate inspections, most recently on January 22, 2026. For example: Detergents and Chemical Use and Storage

  • 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 3 times across 2 separate inspections, most recently on June 24, 2025. For example: Storage of Potentially Hazardous Foods

  • 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 22, 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 once on March 28, 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.

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
  3. Routine Inspection

    5 infractions

    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    6 infractions

    • Storage of Potentially Hazardous Foods
      • All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Licence
      • The latest copy of the current food inspection report shall be displayed so that customers can easily read the report.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  8. Routine Inspection

    1 infraction

    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
  9. Routine Inspection

    4 infractions

    • 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.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    5 infractions

    • Refrigerated Storage (Methods)
      • Foods in the refrigerators shall be kept covered as to prevent contamination.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • 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.
    • Hand Washing Station(s)
      • Hand washing signs shall be posted.
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • Acceptable Containers and Labeling
      • Foods must be properly labeled with the item name.
    • 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).

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