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Twin Towers Special Care Home

7 Elm St, St. Stephen NB E3L 2S2 · Food Premises

Official record from New Brunswick →

Inspection summary

Twin Towers Special Care Home has been inspected 6 times by New Brunswick Department of Health (Health Protection Branch) since April 17, 2024. The most recent inspection, on March 13, 2026, recorded 2 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Food temperature control.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Acceptable Containers and Labeling

  • 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 2 times on February 24, 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 24, 2025. For example: Thawing Methods

  • 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 once on February 24, 2025. For example: Manual 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 February 24, 2025. 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

  1. Routine Inspection

    2 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.
    • Licence
      • The latest copy of the current food inspection report shall be displayed so that customers can easily read the report.
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    10 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.
    • Dry Storage
      • Foods shall be stored in a manner to prevent cross contamination (stored in impervious containers once opened, scoops kept out of bins, not directly on floor).
    • 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.
    • Demonstrating Knowledge
      • For Class 4, at least one person who holds a certificate confirming his or her successful completion of a food handler program as described in Section 39(1) of the Food Premises Regulation must be present at all times in the area of a food premises where and when food is being prepared.
    • Manual Dishwashing
      • Testing strips shall be available to verify sanitizer concentration.
    • Detergents and Chemical Use and Storage
      • A suitable food grade sanitizer shall be available and at the recommended concentration.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
    • Rodent and Insect Control
      • Any surfaces contaminated by pests or pest control products must be cleaned and sanitized.
    • Other Infractions/Hazards
      • The Smoke Free Places Act shall be enforced: i. No smoking signs; ii. No ashtrays or similar receptacles; iii. No person smoking.
  5. Routine Inspection

    0 infractions

  6. New Facility/ Licence Inspection

    0 infractions

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