Le Vieux Poêle Steakhouse
174, boulevard Hébert, Edmundston NB E3V 2S6 · Food Premises
Inspection summary
Le Vieux Poêle Steakhouse has been inspected 2 times by New Brunswick Department of Health (Health Protection Branch) since February 5, 2025. The most recent inspection, on August 25, 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: 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.
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 3 times on February 5, 2025. For example:
Mechanical Dishwashing
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 5, 2025. For example:
Detergents and Chemical Use and 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
- Mechanical Dishwashing
- If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Detergents and Chemical Use and Storage
- A suitable food grade sanitizer shall be available and at the recommended concentration.
- Mechanical Dishwashing
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