Keswick Valley Memorial School - Grab and Go
20 NB-617, Burtts Corner NB E6L 2X3 · Food Premises
Inspection summary
Keswick Valley Memorial School - Grab and Go has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since December 11, 2024. The most recent inspection, on January 16, 2026, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 5 times across 3 separate inspections, most recently on January 16, 2026. For example:
Manual 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 4 times across 2 separate inspections, most recently on January 16, 2026. For example:
Refrigerated Storage (Temperature)
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
2 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.
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- Refrigerated Storage (Temperature)
- Routine Inspection
1 infraction
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- Manual Dishwashing
- Routine Inspection
6 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 (Temperature)
- Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
- Refrigerated Storage (Temperature)
- Thermometers shall be in all refrigerated areas.
- Mechanical Dishwashing
- If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
- Mechanical Dishwashing
- Water temperature and/or sanitizer concentration shall be verified daily to ensure that effective sanitizing is occurring.
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- Refrigerated Storage (Temperature)
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