Skip to content
Loading map…

Mrs Dunster's

30 Leonard Dr, Sussex NB E4E 5T5 · Food Premises

Official record from New Brunswick →

Inspection summary

Mrs Dunster's has been inspected 7 times by New Brunswick Department of Health (Health Protection Branch) since June 20, 2024. The most recent inspection, on October 16, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens 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 5 times across 4 separate inspections, most recently on September 29, 2026. For example: Refrigerated Storage (Space)

  • 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 once on September 29, 2026. For example: Acceptable Containers and Labeling

  • 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 4, 2026. For example: Detergents and Chemical Use and Storage

  • 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 4 times across 3 separate inspections, most recently on October 16, 2026. For example: Floors (Construction and Maintenance)

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on September 29, 2026. For example: Food Equipment (Design, Construction, Installation and Maintenance)

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.

7 inspections

  1. Routine Inspection

    1 infraction

    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
  2. Routine Inspection

    4 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Refrigerated Storage (Space)
      • Refrigerators (including surfaces, racks, trays, vents, shelves, etc.) shall be maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
    • 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).
    • 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.
  3. Routine Inspection

    3 infractions

    • Refrigerated Storage (Space)
      • Refrigerators (including surfaces, racks, trays, vents, shelves, etc.) shall be maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
    • 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.
    • Detergents and Chemical Use and Storage
      • A suitable food grade sanitizer shall be available and at the recommended concentration.
  4. Routine Inspection

    2 infractions

    • Refrigerated Storage (Space)
      • Refrigerators (including surfaces, racks, trays, vents, shelves, etc.) shall be maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  5. Routine Inspection

    2 infractions

    • 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.
    • Ceilings (Constructions and Maintenance)
      • Ceilings shall be designed to facilitate effective cleaning and sanitation.
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    6 infractions

    • Refrigerated Storage (Temperature)
      • Thermometers shall be in all refrigerated areas.
    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • Dry Storage
      • Shelves/cupboards shall be designed to facilitate effective cleaning and sanitation and be of sound construction and in good repair.
    • Storage of Food for Staff
      • Food for the personal use of management staff and employees shall be kept separate and apart from all other food on the premises.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.

Nearby inspected facilities

Own this business? Add a badge to your website