Skip to content
Loading map…

Java Moose Cafe

84 Prince William St, Saint John NB E2L 2B3 · Food Premises

Official record from New Brunswick →

Inspection summary

Java Moose Cafe has been inspected 11 times by New Brunswick Department of Health (Health Protection Branch) since February 1, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on September 24, 2026. For example: Mechanical Dishwashing

  • 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 6 times across 5 separate inspections, most recently on February 26, 2025. For example: Refrigerated Storage (Temperature)

  • 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 2 times across 2 separate inspections, most recently on August 27, 2025. For example: Detergents and Chemical Use and Storage

  • 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 February 1, 2024. For example: Rodent and Insect Control

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on August 27, 2025. For example: Licence

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.

11 inspections

  1. Routine Inspection

    2 infractions

    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
    • Manual Dishwashing
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  4. Routine Inspection

    1 infraction

    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
  5. Routine Inspection

    4 infractions

    • Refrigerated Storage (Temperature)
      • Thermometers shall be in all refrigerated areas.
    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
  8. Routine Inspection

    2 infractions

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  9. Routine Inspection

    4 infractions

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • 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).
    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    5 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.
    • Demonstrating Knowledge
      • For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be located and maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
    • Other Infractions/Hazards
      • No live animal or live birds shall be permitted in a licensed food premises other than a service animal specifically trained to provide assistance to persons with disabilities or live fish in an aquarium (does not apply to abattoirs, production facilities where milk is produced, and an outdoor eating area of a food premises).

Nearby inspected facilities

Own this business? Add a badge to your website