La Résidence l'Hôtel-Dieu et le Pavillon Le Royer
429, rue Principale, St-Basile NB E7C 1J2 · Food Premises
Inspection summary
La Résidence l'Hôtel-Dieu et le Pavillon Le Royer has been inspected 2 times by New Brunswick Department of Health (Health Protection Branch) since November 27, 2024. The most recent inspection, on October 6, 2026, found no infractions.
1 of 2 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: 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.
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 November 27, 2024. For example:
Storage of Potentially Hazardous Foods
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on November 27, 2024. For example:
Floors (Construction and Maintenance)
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 once on November 27, 2024. For example:
Dry 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.
2 inspections
- Routine Inspection
0 infractions
- Routine Inspection
4 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).
- Refrigerated Storage (Temperature)
- Thermometers shall be in all refrigerated areas.
- Dry Storage
- Foods shall be stored in a manner to prevent cross contamination (stored in impervious containers once opened, scoops kept out of bins, not directly on floor).
- Floors (Construction and Maintenance)
- Floors shall be of sound construction and in good repair.
- Storage of Potentially Hazardous Foods
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