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Vaughan's Restaurant & Patio Lounge

303 Main Street, St. Martins NB E5R 1C1 · Food Premises

Inspection summary

Vaughan's Restaurant & Patio Lounge has been inspected 3 times by New Brunswick Department of Health (Health Protection Branch) since July 28, 2025. The most recent inspection, on September 9, 2026, found no infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions.

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 once on July 28, 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 once on July 28, 2025. For example: Water (Quality and Quantity)

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

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine 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).
    • Water (Quality and Quantity)
      • Only potable water shall be used in rooms where food is prepared, served, or stored; and at all hand washing stations.

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