Hartland Valu Foods - Grocery
550 Main St, Hartland NB E7P 2N5 · Food Premises
Inspection summary
Hartland Valu Foods - Grocery has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since March 20, 2024. The most recent inspection, on March 25, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
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 4 times on March 20, 2024. For example:
Food Contact Surfaces
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 2 times on March 20, 2024. For example:
Refrigerated Storage (Temperature)
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 once on March 20, 2024. 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.
3 inspections
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
7 infractions
- 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.
- Refrigerated Storage (Methods)
- Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
- 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.
- Manual Dishwashing
- Sanitizer concentration shall be verified daily to ensure that effective sanitizing is occurring.
- Manual Dishwashing
- A suitable (food grade) sanitizer shall be available and at the recommended concentration.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Refrigerated Storage (Temperature)
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