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Uptown Pub Down Under

88 Prince William St, Saint John NB E2L 2B3 · Food Premises

Official record from New Brunswick →

Inspection summary

Uptown Pub Down Under has been inspected 10 times by New Brunswick Department of Health (Health Protection Branch) since January 24, 2024. The most recent inspection, on July 23, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 6 times across 4 separate inspections, most recently on February 26, 2025. For example: Food Contact Surfaces

  • 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 3 times on November 5, 2025. For example: Frozen Storage

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. 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 2 times on January 24, 2024. 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 January 24, 2024. 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.

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    4 infractions

    • Frozen Storage
      • Freezers shall be at -18°C (0°F) or less except for ice cream that is being held for service.
    • 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 (Space)
      • Refrigerators (including surfaces, racks, trays, vents, shelves, etc.) shall be maintained such that it functions in the manner intended and can be easily cleaned and sanitized.
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • Holding Methods
      • Potentially hazardous foods shall be held at 4°C (40°F) or less or at 60°C (140°F) or above until served.
    • 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.
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
  8. Routine Inspection

    4 infractions

    • 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
      • If a high temperature dishwasher is used, the sanitizing water temperature shall reach 82°C (180°F).
    • Detergents and Chemical Use and Storage
      • Only sanitizers suitable for use on food contact surfaces shall be used on those surfaces.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    10 infractions

    • Mechanical Dishwashing
      • If a high temperature dishwasher is used, a thermostat shall be available on the dishwasher to measure the rinse temperature.
    • 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.
    • Washroom(s)
      • A sign shall be posted at all times in the washroom(s) used by staff reminding them that they must wash their hands each time they use the washroom.
    • Washroom(s)
      • Toilet paper dispensers shall be available.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Hand Washing Station(s)
      • Hand washing stations shall be easily accessible and kept clear at all times.
    • Floors (Construction and Maintenance)
      • Floors shall be of sound construction and in good repair.
    • Licence
      • The information written on the licence shall be accurate.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.

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