New Chinese Cuisine
1490 Manawagonish Rd, Saint John NB E2M 3Y4 · Food Premises
Inspection summary
New Chinese Cuisine has been inspected 13 times by New Brunswick Department of Health (Health Protection Branch) since December 5, 2023. The most recent inspection, on May 13, 2026, found no infractions.
5 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 17 times across 7 separate inspections, most recently on April 29, 2026. For example:
Storage of Potentially Hazardous Foods
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 13 times across 7 separate inspections, most recently on April 29, 2026. For example:
Cleaning and Sanitizing
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 7 times across 5 separate inspections, most recently on April 29, 2026. For example:
Acceptable Containers and Labeling
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 5 times across 5 separate inspections, most recently on April 29, 2026. For example:
Hand Washing Station(s)
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 4 times across 4 separate inspections, most recently on August 14, 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.
13 inspections
- Routine Inspection
0 infractions
- Routine Inspection
9 infractions
- Acceptable Containers and Labeling
- Broken or cracked containers must not be used to store foods.
- 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).
- Thawing Methods
- Frozen foods shall be thawed under cold running water, in a refrigerator at a temperature of 4°C (40°F) or less, or in a microwave as part of the cooking process.
- 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.
- Cooling Methods
- If being cooled from a temperature of 60°C (140°F) or greater, food shall reach 20°C (68°F) within 2 hours and then 4°C (40°F) within 4 hours (total of 6 hours cooling time).
- Advance Preparation
- Advance preparation of foods shall be kept to a minimum.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Hand Washing Station(s)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Lighting
- Lighting shall be provided throughout all areas of the premises and shall be of sufficient intensity to meet the needs of the operation.
- Acceptable Containers and Labeling
- Routine Inspection
3 infractions
- Acceptable Containers and Labeling
- When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Hand Washing Station(s)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Acceptable Containers and Labeling
- Routine Inspection
4 infractions
- Refrigerated Storage (Temperature)
- Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
- Food Equipment (Design, Construction, Installation and Maintenance)
- Non-food contact equipment shall be in proper working order. For food premises that have a mechanical dishwasher that is broken and choose to use the 3-step manual method, the food premises would be in non-compliance with Section 7.1 B if the food premises is not able to or cannot achieve proper cleaning and sanitizing using the manual method.
- 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
- Sanitizer bottles must be properly labelled and available in sufficient quantity to encourage appropriate regular use.
- Refrigerated Storage (Temperature)
- Routine Inspection
5 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 (Methods)
- Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
- 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).
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- 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).
- Storage of Potentially Hazardous Foods
- Routine Inspection
0 infractions
- Routine Inspection
10 infractions
- Acceptable Containers and Labeling
- When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
- Acceptable Containers and Labeling
- Re-useable containers must be of food grade materials which can be washed, rinsed, and sanitized.
- 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).
- 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 (Methods)
- Foods in the refrigerators shall be kept covered as to prevent contamination.
- 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 Contact Surfaces
- Food contact surfaces, equipment and utensils shall be maintained such that they function in the manner intended and can be easily cleaned and sanitized (e.g. scratched and scored cutting boards/utensils).
- Cleaning and Sanitizing
- Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
- Washroom(s)
- Paper towel dispensers shall be available.
- Hand Washing Station(s)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Acceptable Containers and Labeling
- Routine Inspection
0 infractions
- Routine Inspection
12 infractions
- Acceptable Containers and Labeling
- Re-useable containers must be of food grade materials which can be washed, rinsed, and sanitized.
- Acceptable Containers and Labeling
- When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
- 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).
- Frozen Storage
- Freezers shall be kept in good repair, defrosted regularly, and kept clean.
- Refrigerated Storage (Methods)
- Foods in the refrigerators shall be kept covered as to prevent contamination.
- 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.
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- Cleaning and Sanitizing
- Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Hand Washing Station(s)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Acceptable Containers and Labeling
- Routine Inspection
0 infractions
- Routine Inspection
10 infractions
- Acceptable Containers and Labeling
- When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
- 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).
- Thawing Methods
- Frozen foods shall be thawed under cold running water, in a refrigerator at a temperature of 4°C (40°F) or less, or in a microwave as part of the cooking process.
- Cleaning and Sanitizing
- Wiping cloths used for wiping food spills on food contact surfaces shall not be used for other purposes such as wiping raw foods and shall be routinely cleaned and when not in use kept in separate sanitizing solution which is maintained at an appropriate concentration.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- 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).
- Hand Washing Station(s)
- Hand washing stations shall be easily accessible and kept clear at all times.
- Ceilings (Constructions and Maintenance)
- Ceilings shall be designed to facilitate effective cleaning and sanitation.
- Licence
- A valid licence to operate a food premises shall be posted for the general public to see.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Acceptable Containers and Labeling
- New Facility/ Licence Inspection
0 infractions
- Routine Inspection
10 infractions
- 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)
- Foods in the refrigerators shall be kept covered as to prevent contamination.
- 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 located and maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
- Food Contact Surfaces
- Food contact surfaces, equipment and utensils shall be maintained such that they function in the manner intended and can be easily cleaned and sanitized (e.g. scratched and scored cutting boards/utensils).
- Manual Dishwashing
- Sanitizer concentration shall be verified daily to ensure that effective sanitizing is occurring.
- Cleaning and Sanitizing
- Floors, walls and ceilings 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.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Frozen Storage
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