St-Hubert Rotissiere
22 Trinity Ave, Fredericton NB E3C 0B8 · Food Premises
Inspection summary
St-Hubert Rotissiere has been inspected 4 times by New Brunswick Department of Health (Health Protection Branch) since January 15, 2025. The most recent inspection, on March 30, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.
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 3 times across 2 separate inspections, most recently on March 18, 2026. For example:
Mechanical 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 January 15, 2025. For example:
Detergents and Chemical Use and Storage
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 once on January 15, 2025. For example:
Rodent and Insect Control
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.
4 inspections
- Routine Inspection
0 infractions
- Routine Inspection
2 infractions
- Mechanical Dishwashing
- If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
- Cleaning and Sanitizing
- Non-food contact equipment shall be kept clean and sanitary.
- Mechanical Dishwashing
- Routine Inspection
0 infractions
- Routine Inspection
3 infractions
- Mechanical Dishwashing
- If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
- Detergents and Chemical Use and Storage
- Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
- Rodent and Insect Control
- Only insecticides approved by an inspector for use when food is prepared, served or stored shall be used.
- Mechanical Dishwashing
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