Joyful K Cuisine ( Airport General Store )
4105 Loch Lomond Rd, Saint John NB E2N 1C5 · Food Premises
Inspection summary
Joyful K Cuisine ( Airport General Store ) has been inspected 6 times by New Brunswick Department of Health (Health Protection Branch) since February 15, 2024. The most recent inspection, on September 23, 2026, found no infractions.
4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.
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 once on September 15, 2026. For example:
Storage of Potentially Hazardous Foods
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 February 15, 2024. For example:
Detergents and Chemical Use and Storage
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times across 2 separate inspections, most recently on September 15, 2026. For example:
Water (Quality and Quantity)
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.
6 inspections
- Routine Inspection
0 infractions
- Routine Inspection
2 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).
- Water (Quality and Quantity)
- Premises with private water supplies shall follow the water sampling plan to demonstrate potability as per Appendix I of the Food Premises SOP.
- Storage of Potentially Hazardous Foods
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Holding Methods
- Potentially hazardous foods shall be held at 4°C (40°F) or less or at 60°C (140°F) or above until served.
- 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).
- Holding Methods
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