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Varenyky.ca

83 Hampton Rd, Rothesay NB E2E 2P5 · Food Premises

Official record from New Brunswick →

Inspection summary

Varenyky.ca has been inspected 5 times by New Brunswick Department of Health (Health Protection Branch) since January 22, 2024. The most recent inspection, on August 18, 2026, found no infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 2 times on August 14, 2026. 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 August 14, 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 August 14, 2026. For example: Hand Washing Station(s)

  • 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 once on April 15, 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 once on April 15, 2026. 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.

5 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    7 infractions

    • Refrigerated Storage (Temperature)
      • Refrigeration units must be able to maintain foods at 4°C (40°F) or less.
    • 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.
    • Holding Methods
      • Hot holding temperatures shall be checked regularly and recorded once during every 4 hours of operation (once food is placed in unit) and logs shall be available for inspector review.
    • Re-heating Methods
      • Potentially hazardous foods that have been cooked and then cooled to 4°C (40°F) shall be reheated within 2 hours to at least 74°C (165°F) for 15 seconds.
    • Eating Utensils and Dishes
      • Spoons, spatulas, dippers, scoops and any other utensil used for dispensing ice cream or frozen desserts shall be kept, between servings, in a manner that ensures the safe and sanitary handling of food.
    • Detergents and Chemical Use and Storage
      • Sanitizer solution shall be used in strict accordance with the manufacturer’s instructions on the label (recommended strength and contact time).
    • Hand Washing Station(s)
      • Hand washing stations shall be available in adequate number and located to facilitate convenient access by staff.
  3. Routine Inspection

    3 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).
    • Rodent and Insect Control
      • Openings to the outside shall be screened.
  4. Routine Inspection

    3 infractions

    • Manual Dishwashing
      • Testing strips shall be available to verify sanitizer concentration.
    • Washroom(s)
      • Paper towel dispensers shall be available.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
  5. Routine Inspection

    0 infractions

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