Reversing Falls
200 Bridge Rd, Saint John NB E2M 7W7 · Food Premises
Inspection summary
Reversing Falls has been inspected 6 times by New Brunswick Department of Health (Health Protection Branch) since November 23, 2023. The most recent inspection, on June 22, 2026, recorded 2 infractions.
1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 9 times across 4 separate inspections, most recently on June 8, 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 6 times across 3 separate inspections, most recently on June 8, 2026. For example:
Manual Dishwashing
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 4 times across 3 separate inspections, most recently on June 22, 2026. For example:
Hand Washing Station(s)
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 4 times across 4 separate inspections, most recently on June 22, 2026. For example:
Rodent and Insect Control
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 3 times across 2 separate inspections, most recently on June 8, 2026. 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.
6 inspections
- Routine Inspection
2 infractions
- Hand Washing Station(s)
- Paper towel shall be in a dispenser.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Hand Washing Station(s)
- Routine Inspection
12 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).
- Frozen Storage
- Freezers shall be kept in good repair, defrosted regularly, and kept clean.
- 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.
- Manual Dishwashing
- Testing strips shall be available to verify sanitizer concentration.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- 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.
- 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 available in adequate number and located to facilitate convenient access by staff.
- Hand Washing Station(s)
- Paper towel shall be in a dispenser.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Acceptable Containers and Labeling
- Routine Inspection
6 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)
- 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 shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, 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.
- Eating Utensils and Dishes
- Utensils and dishes shall be stored in a manner so as to be kept clean and sanitary.
- Rodent and Insect Control
- There shall not be any signs of insects and/or rodents.
- Storage of Potentially Hazardous Foods
- Routine Inspection
6 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.
- Frozen Storage
- Freezers shall be kept in good repair, defrosted regularly, and kept clean.
- Refrigerated Storage (Methods)
- Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, 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
- Non-food contact equipment shall be kept clean and sanitary.
- 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
6 infractions
- Frozen Storage
- Freezers shall be kept in good repair, defrosted regularly, and kept clean.
- 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).
- 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).
- Detergents and Chemical Use and Storage
- Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
- Hand Washing Station(s)
- Paper towel shall be in a dispenser.
- Lighting
- Lighting shall be provided throughout all areas of the premises and shall be of sufficient intensity to meet the needs of the operation.
- Frozen Storage
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