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Woodstock High School - Culinary and Resource Kitchens

144 Connell Park Rd, Woodstock NB E7M 1M4 · Food Premises

Official record from New Brunswick →

Inspection summary

Woodstock High School - Culinary and Resource Kitchens has been inspected once by New Brunswick Department of Health (Health Protection Branch), on April 22, 2026. The most recent inspection, on April 22, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times on April 22, 2026. 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 once on April 22, 2026. For example: Frozen Storage

  • 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 April 22, 2026. For example: Dry 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.

1 inspection

  1. New Facility/ Licence Inspection

    6 infractions

    • Frozen Storage
      • Freezers shall be at -18°C (0°F) or less except for ice cream that is being held for service.
    • 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).
    • 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).
    • Manual Dishwashing
      • Equipment/utensils shall be air dried in such a manner and location as to avoid contamination of clean equipment/utensils.
    • Manual Dishwashing
      • Sanitizer concentration shall be verified daily to ensure that effective sanitizing is occurring.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.

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