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Cormier Meat Market

St, Saint-Antoine NB E4V · Abattoir

Official record from New Brunswick →

Inspection summary

Cormier Meat Market has been inspected 9 times by New Brunswick Department of Health (Health Protection Branch) since June 6, 2024. The most recent inspection, on September 28, 2026, recorded 1 infraction.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Chemicals and toxic substances.

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 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 21, 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 June 6, 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 2 times across 2 separate inspections, most recently on June 9, 2025. For example: Lighting

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded once on July 21, 2026. For example: Non-food Contact

  • 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 8 times across 4 separate inspections, most recently on September 28, 2026. 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.

9 inspections

  1. Routine Inspection

    1 infraction

    • Water (Quality and Quantity)
      • The supply shall be adequate for the efficient operation of the premises
  2. Routine Inspection

    4 infractions

    • 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.
    • Non-food Contact
      • Non-food contact equipment shall be located and maintained such that it functions in the manner intended and can be easily cleaned and sanitized
    • 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
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    3 infractions

    • 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)
      • Premises with private water supplies shall follow the water sampling plan to demonstrate potability as per Appendix I of the Food Premises SOP
    • Lighting
      • Light fixtures and ceiling fans shall be designed to prevent accumulation of dirt and be easily cleanable
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    6 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 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.
    • Sanitation
      • All rooms shall be kept clean and sanitary, including the washroom
    • 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
    • Lighting
      • Light fixtures and ceiling fans shall be designed to prevent accumulation of dirt and be easily cleanable

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