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Suwanna Restaurant

96 Germain St, Saint John NB E2L 4S4 · Food Premises

Official record from New Brunswick →

Inspection summary

Suwanna Restaurant has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since February 12, 2025. The most recent inspection, on January 16, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Handwashing and staff hygiene and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on January 16, 2026. For example: Detergents and Chemical Use and Storage

  • 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 once on March 13, 2025. 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 once on March 13, 2025. For example: Rodent and Insect Control

  • 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 once on February 12, 2025. For example: Refrigerated Storage (Methods)

  • 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 March 13, 2025. For example: Other Infractions/Hazards

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.

3 inspections

  1. Routine Inspection

    1 infraction

    • Detergents and Chemical Use and Storage
      • Chemicals must be stored in an acceptable manner, away and separated from foods and food contact items.
  2. Routine Inspection

    4 infractions

    • Detergents and Chemical Use and Storage
      • A suitable food grade sanitizer shall be available and at the recommended concentration.
    • Hand Washing Station(s)
      • Hand washing signs shall be posted.
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  3. New Facility/ Licence Inspection

    2 infractions

    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • Holding Methods
      • Display coolers must be filled in such ways as to meet their intended capacity levels and restricted loading capacity, including volume limits, air flow, temperature range variances, etc. in order to maintain the minimum/maximum temperature needs of the products being placed therein.

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