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Adolf's Butcher Shop

1120 Knightville Rd, Knightville NB E4G 1E7 · Abattoir

Official record from New Brunswick →

Inspection summary

Adolf's Butcher Shop has been inspected 4 times by New Brunswick Department of Health (Health Protection Branch) since December 31, 2024. The most recent inspection, on July 24, 2026, recorded 4 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 2 times across 2 separate inspections, most recently on July 24, 2026. For example: Refrigerated Storage (Temperature)

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on July 24, 2026. For example: Labelling and Acceptable Containers

  • Chemicals and toxic substancesHigher risk

    Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.

    Recorded once on December 31, 2024. For example: Sanitation Procedures, Chemical Use and Storage

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on December 31, 2024. For example: Walls (Construction and Maintenance)

  • 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 5 times across 2 separate inspections, most recently on July 24, 2026. For example: Food Contact

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.

4 inspections

  1. Routine Inspection

    4 infractions

    • Refrigerated Storage (Temperature)
      • A licensee shall ensure that cold holding equipment has it’s temperature taken and recorded at least twice daily
    • Labelling and Acceptable Containers
      • A licensee shall ensure that any potentially hazardous foods wrapped in packages or stored in containers are labeled with the date of preparation. Where potentially hazardous food is removed from its original packaging and repackaged, the date for which the original package was opened shall be transferred onto the storage container.
    • Food Contact
      • Rails, racks and hooks shall be (a) constructed of metal, (b) kept clean, sanitary and in good repair, and (c) arranged to prevent contact by the meat with the wall or floor
    • Water (Quality and Quantity)
      • The supply shall be adequate for the efficient operation of the premises
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    7 infractions

    • Holding pens and barn
      • All pens are to be kept in a sanitary manner
    • Refrigerated Storage (Temperature)
      • A licensee shall ensure that cold holding equipment has it’s temperature taken and recorded at least twice daily
    • Labelling and Acceptable Containers
      • A licensee shall ensure that any potentially hazardous foods wrapped in packages or stored in containers are labeled with the date of preparation. Where potentially hazardous food is removed from its original packaging and repackaged, the date for which the original package was opened shall be transferred onto the storage container.
    • Food Contact
      • Rails, racks and hooks shall be (a) constructed of metal, (b) kept clean, sanitary and in good repair, and (c) arranged to prevent contact by the meat with the wall or floor
    • Sanitation Procedures, Chemical Use and Storage
      • Staff shall be trained in and comply with the cleaning and sanitation procedures referenced under Section 6(1)(q) of the Food Premises Regulation. A written policy for cleaning and sanitizing that contains adequate detail with respect to frequency, materials used and personnel responsible shall be available.
    • Walls (Construction and Maintenance)
      • The walls shall be of sound construction, maintained in good repair and designed to ensure the safe and sanitary handling of food
    • Water (Quality and Quantity)
      • Premises with private water supplies shall follow the water sampling plan to demonstrate potability as per Appendix I of the Food Premises SOP

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