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Boudreau Meat Market

1640 rue Principale, Memramcook NB E4K 2W5 · Abattoir

Official record from New Brunswick →

Inspection summary

Boudreau Meat Market has been inspected 11 times by New Brunswick Department of Health (Health Protection Branch) since November 27, 2023. The most recent inspection, on August 28, 2026, found no infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 once on April 11, 2025. 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 once on May 30, 2024. For example: Labelling and Acceptable Containers

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on November 27, 2023. For example: Personal Hygiene Practices

  • 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 November 27, 2023. For example: Sanitation Procedures, Chemical Use and Storage

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 11, 2025. For example: Record Keeping

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.

11 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • Handling Methods
      • Food should not be handled or transferred in any way that may cause contamination or adulteration of the food
    • 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
    • Recall of Food
      • The Minister shall be notified immediately of a recall of food prepared or processed on the food premises
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 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
  5. Routine Inspection

    0 infractions

  6. 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
    • 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
    • Record Keeping
      • Records shall be kept on the premises in respect of which the licence is issued
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    4 infractions

    • Holding pens and barn
      • All pens are to be kept in a sanitary manner
    • 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.
    • Sanitation
      • Floors, walls and ceilings shall be kept clean and sanitary. All floors in an abattoir shall be thoroughly washed each day as soon as slaughtering has been completed. All walls and other surfaces in an abattoir shall be kept clean and scraped at all times.
    • 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
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    4 infractions

    • Transportation
      • All vehicles used to transport meat from an abattoir shall be maintained in a sanitary manner at all times and shall be covered or fastened so that the meat is protected from the rays of the sun, dust , dirt, flies and other contamination. A licensee who transports food shall take reasonable steps to ensure the food is transported under conditions that prevent any form of chemical, microbial or physical contamination of the food.
    • Personal Hygiene Practices
      • Employees shall take adequate measures to ensure that food is not contaminated by hair
    • 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.
    • 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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