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Jack's Pizza Donair & Subs

379 King Street, Fredericton NB E3B 1E4 · Food Premises

Official record from New Brunswick →

Inspection summary

Jack's Pizza Donair & Subs has been inspected 5 times by New Brunswick Department of Health (Health Protection Branch) since January 22, 2024. The most recent inspection, on November 20, 2025, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times on May 5, 2025. 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 2 times on May 5, 2025. For example: Food Contact Surfaces

  • 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 May 5, 2025. For example: Hand Washing Station(s)

  • 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 on May 5, 2025. For example: Rodent and Insect Control

  • 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 once on May 5, 2025. 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.

5 inspections

  1. Routine Inspection

    1 infraction

    • Washroom(s)
      • A food premises shall be equipped with or have access to a washroom for the use of staff that is located on the premises or in an area that can be conveniently accessed.
  2. New Facility/ Licence Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    10 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)
      • Refrigerators shall be of impervious material and of sound and tight construction and kept in good repair.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be operated in a manner that ensures the safe and sanitary handling of food (i.e., need to dismantle meat grinder for cleaning).
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • A suitable food grade sanitizer shall be available and at the recommended concentration.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Hand Washing Station(s)
      • There must be hot and cold running potable water at all hand washing stations. Exceptions may occur at Public Markets and Temporary Events as per Guidelines.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Rodent and Insect Control
      • Any surfaces contaminated by pests or pest control products must be cleaned and sanitized.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
  5. Routine Inspection

    0 infractions

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