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New Brunswick Health Inspection Readiness Check

In New Brunswick, the result of your last inspection hangs where customers can read it, and the colour on that report is published online too. Inspectors visit without notice, usually one to three times a year depending on what you serve and how you've done before.

These questions follow what they look at, plus two New Brunswick rules: who in the kitchen must hold a food handler certificate, and what has to be on display. Answer honestly and you'll have a score out of 100 and a list of your biggest gaps in about three minutes.

Check your kitchen

Turn on JavaScript to work through the questions one at a time and get your score.

Which describes you?
Does your manager hold a food handler certificate, and is a certified person in the kitchen at all times while food is being prepared?

A course from a community college or industry association, or one the province recognizes as equivalent.

Do you check and write down fridge, freezer and hot-holding temperatures every day?

With a probe thermometer, at set times, on a log someone signs.

When you cool cooked food in bulk, do you check that it cools fast enough?

Soups, stocks, rice and braises cooled for the next day.

Is every handwashing sink stocked with soap and paper towels, and used only for handwashing?
Do staff know to report vomiting, diarrhea or other illness symptoms before a shift, and do you keep sick staff off food?
Do you test sanitizer strength and dishwasher temperatures or chemical levels?

Test strips for sanitizer buckets and sinks, and the dishwasher gauge or strips.

Do you follow a written cleaning schedule that staff sign off?
Is stored food covered, labelled and dated, with raw meat kept below ready-to-eat food?
Can staff tell a customer which menu items contain each priority allergen?

Canada's priority allergens are peanuts, tree nuts, milk, eggs, wheat and triticale, soy, sesame, mustard, fish, crustaceans and molluscs (shellfish), and sulphites.

Do you check for signs of pests and keep a record of pest control visits?
Are your food premises licence and your latest inspection report displayed where customers can easily see them?

How the score works

Each answer earns full, half or no credit. The 3 questions about things inspectors treat as a health hazard count three times as much as minor ones, and significant items count twice. Your score is the share of points you earned: 85 or more reads as inspection-ready, 60 to 84 as a few gaps to close, and below 60 as needs attention. A health-hazard question that isn't fully in place keeps the score out of the top band.

Gaps are listed by how many points they cost you, so the first one is where to start.

Questions about the New Brunswick check

Will this tell me what colour my next inspection will be?

No. It's an unofficial self-check built around what New Brunswick inspectors commonly look at. Only a public health inspector's report gives you an official result.

What do the colours on a New Brunswick inspection report mean?

Green means a high standard of compliance with no more than five minor violations. Light yellow is six to nine minor violations, and dark yellow is no more than three major ones. Striped red means corrections are required because of one or more critical violations, four or more major ones or ten or more minor ones. Red means the licence has been revoked.

What's in the emailed report?

Every gap from your answers, a plan to fix each one, and links to printable checklists. You can also open those checklists in a free TenorOps account.