Saichi Asian Restaurant
3 1909 Mountain Rd, Moncton NB E1G 1A8 · Food Premises
Inspection summary
Saichi Asian Restaurant has been inspected 7 times by New Brunswick Department of Health (Health Protection Branch) since January 22, 2024. The most recent inspection, on September 8, 2026, recorded 2 infractions.
3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.
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 7 times across 3 separate inspections, most recently on September 8, 2026. For example:
Cleaning and Sanitizing
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 May 6, 2025. For example:
Detergents and Chemical Use and Storage
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded 2 times across 2 separate inspections, most recently on September 8, 2026. For example:
Holding Methods
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
- Routine Inspection
2 infractions
- Holding Methods
- Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Holding Methods
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Cleaning and Sanitizing
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Holding Methods
- Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
- Detergents and Chemical Use and Storage
- Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
- Holding Methods
- Routine Inspection
3 infractions
- Food Contact Surfaces
- Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Food Contact Surfaces
- New Facility/ Licence Inspection
0 infractions
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