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Kiskeya Cuisine Caribéenne

3, rue Hill, Edmundston NB E3V 1H8 · Food Premises

Official record from New Brunswick →

Inspection summary

Kiskeya Cuisine Caribéenne has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since September 17, 2025. The most recent inspection, on October 10, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times on September 17, 2025. For example: Frozen Storage

  • 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 September 17, 2025. For example: Cleaning and Sanitizing

  • 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 October 2, 2025. For example: Detergents and Chemical Use and Storage

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times on September 17, 2025. For example: Approved Source

  • 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 once on September 17, 2025. For example: Hand Washing Station(s)

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

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • Detergents and Chemical Use and Storage
      • Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
  3. Routine Inspection

    17 infractions

    • Approved Source
      • Use of home bottled or canned low acid foods is not permitted.
    • Acceptable Containers and Labeling
      • Broken or cracked containers must not be used to store foods.
    • Frozen Storage
      • Freezers shall be kept in good repair, defrosted regularly, and kept clean.
    • 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.
    • Refrigerated Storage (Space)
      • Foods and their containers must not be overcrowded as to allow proper air circulation and prevent cross-contamination.
    • 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.
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Cleaning and Sanitizing
      • Shelves shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Food contact surfaces, equipment and utensils shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Cleaning and sanitation procedures submitted under Section 6(1)(q) of the Food Premises Regulation shall be posted or otherwise easily obtained should an inspector request it during inspection.
    • 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).
    • Washroom(s)
      • Liquid or powdered soap, toilet paper and single use paper towel or an approved hand drying device must be present.
    • Hand Washing Station(s)
      • Hand washing signs shall be posted.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.

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