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STMR.36 BBQ and Social

225 Woodstock Rd, Fredericton NB E3B 2H8 · Food Premises

Official record from New Brunswick →

Inspection summary

STMR.36 BBQ and Social has been inspected 4 times by New Brunswick Department of Health (Health Protection Branch) since October 18, 2024. The most recent inspection, on November 25, 2025, recorded 7 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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.

  • 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 2 separate inspections, most recently on November 25, 2025. For example: Mechanical Dishwashing

  • 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 5 times across 2 separate inspections, most recently on November 25, 2025. For example: Refrigerated Storage (Temperature)

  • 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 November 25, 2025. For example: Detergents and Chemical Use and Storage

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on November 25, 2025. For example: Food Equipment (Design, Construction, Installation and Maintenance)

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on November 25, 2025. For example: Ventilation

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

  1. Routine Inspection

    7 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 constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Mechanical Dishwashing
      • If a chemical feed dishwasher is used testing strips shall be available to verify sanitizer concentration.
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
    • Ventilation
      • Effective ventilation shall be provided to areas of the premises that are subject to the generation or accumulation of odours, fumes, steam, vapors, smoke or excessive heat.
  2. Other Inspection Type

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    13 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)
      • Refrigerators shall be of impervious material and of sound and tight construction and kept in good repair.
    • 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
      • Cold holding temperatures shall be checked regularly and recorded at least twice daily and logs shall be available for inspector review.
    • Advance Preparation
      • Advance preparation of foods shall be kept to a minimum.
    • 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.
    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be operated in a manner that ensures the safe and sanitary handling of food (i.e., need to dismantle meat grinder for cleaning).
    • 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).
    • Mechanical Dishwashing
      • Water temperature and/or 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.
    • Walls (Construction and Maintenance)
      • Walls shall be of sound construction and in good repair.
    • Water (Quality and Quantity)
      • The food premises shall be designed and maintained in such a way as to prevent cross-connections between non-potable water and the potable water supply. Examples of non-potable water include but are not limited to the waste water system, soap and sanitizer dispensers, hoses attached to faucets with no air gap, etc.

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