Nashwaak Valley School
747 NB-628, Durham Bridge NB E6C 1N9 · Food Premises
Inspection summary
Nashwaak Valley School has been inspected once by New Brunswick Department of Health (Health Protection Branch), on October 22, 2024. The most recent inspection, on October 22, 2024, recorded 3 infractions.
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 once on October 22, 2024. For example:
Refrigerated Storage (Temperature)
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 once on October 22, 2024. For example:
Manual 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 October 22, 2024. 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.
1 inspection
- Routine Inspection
3 infractions
- Refrigerated Storage (Temperature)
- Temperature logs shall be kept for a period of 1 month.
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- 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).
- Refrigerated Storage (Temperature)
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