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Kuinshoeve Meats

126 Hampton Rd, Rothesay NB E2E 2N6 · Food Premises

Official record from New Brunswick →

Inspection summary

Kuinshoeve Meats has been inspected 14 times by New Brunswick Department of Health (Health Protection Branch) since February 22, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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

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 10 times across 6 separate inspections, most recently on September 29, 2026. For example: Cleaning and Sanitizing

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 9 times across 7 separate inspections, most recently on September 29, 2026. For example: Acceptable Containers and Labeling

  • 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 8 times across 3 separate inspections, most recently on May 29, 2026. For example: Refrigerated Storage (Temperature)

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 4 separate inspections, most recently on September 29, 2026. For example: Personal Hygiene Practices

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on September 29, 2026. For example: Rodent and Insect Control

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.

14 inspections

  1. Routine Inspection

    2 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
  2. Routine Inspection

    10 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Handling Methods
      • Food should not be handled or transferred in any way that may cause contamination or adulteration of the food.
    • Demonstrating Knowledge
      • Staff shall be knowledgeable about the food handling procedures used by the licensee for potentially hazardous food.
    • Personal Hygiene Practices
      • Employees shall wash their hands as often as necessary to prevent the contamination of food.
    • Manual Dishwashing
      • A suitable (food grade) sanitizer shall be available and at the recommended concentration.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • A suitable food grade sanitizer shall be available and at the recommended concentration.
    • Washroom(s)
      • Liquid or powdered soap, toilet paper and single use paper towel or an approved hand drying device must be present.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    9 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • Handling Methods
      • Employees shall avoid all unnecessary contact with the food and for ready-to-eat foods use as much as practically possible, clean and sanitized utensils such as tongs, spatulas, or other food dispensing apparatus including gloves.
    • Personal Hygiene Practices
      • Employees shall wash their hands as often as necessary to prevent the contamination of food.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  5. Routine Inspection

    1 infraction

    • Food Contact Surfaces
      • Food contact surfaces, equipment and utensils shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    3 infractions

    • Acceptable Containers and Labeling
      • When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Hand Washing Station(s)
      • There must be hot and cold running potable water at all hand washing stations. Exceptions may occur at Public Markets and Temporary Events as per Guidelines.
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    3 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Acceptable Containers and Labeling
      • When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
  11. New Facility/ Licence Inspection

    0 infractions

  12. Routine Inspection

    13 infractions

    • Acceptable Containers and Labeling
      • Any prepared potentially hazardous foods wrapped in packages or stored in containers shall be labeled with the date of preparation.
    • Storage of Potentially Hazardous Foods
      • All potentially hazardous foods shall be stored at or below 4°C (40°F) or at or above 60°C (140°F).
    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Refrigerated Storage (Methods)
      • Foods shall be stored in a manner to prevent cross contamination (e.g. no raw above cooked, not directly on floor).
    • Cleaning and Sanitizing
      • Floors, walls and ceilings shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Non-food contact equipment shall be kept clean and sanitary.
    • Cleaning and Sanitizing
      • Food contact surfaces, equipment and utensils shall be kept clean and sanitary.
    • 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
      • Lighting shall be provided throughout all areas of the premises and shall be of sufficient intensity to meet the needs of the operation.
    • Licence
      • A valid licence to operate a food premises shall be posted for the general public to see.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
    • Other Infractions/Hazards
      • Other conditions which needs consideration (ex: clutter, unused equipment, etc.).
  13. Routine Inspection

    2 infractions

    • Acceptable Containers and Labeling
      • When a food item is opened, portioned and repackaged, the portioned packages shall be labelled with the “packaged on date” using the date in which the large portion food item was opened.
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.
  14. Routine Inspection

    9 infractions

    • Refrigerated Storage (Temperature)
      • Temperatures shall be recorded at least 2 times daily at acceptable intervals during operation and logs shall be easily accessible for review by inspectors.
    • Refrigerated Storage (Methods)
      • Foods in the refrigerators shall be kept covered as to prevent contamination.
    • 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).
    • Cooking Methods
      • There shall be means to ensure that cooking temperatures are adequate to destroy pathogens in ground meat, poultry and other potentially hazardous foods such as a thermometer or another form of control process.
    • Food Equipment (Design, Construction, Installation and Maintenance)
      • Non-food contact equipment shall be constructed from materials that are suitable for their intended purpose and are durable, easily cleaned and free from any undesirable substance.
    • Eating Utensils and Dishes
      • Utensils and dishes shall be stored in a manner so as to be kept clean and sanitary.
    • Detergents and Chemical Use and Storage
      • Staff must be able to demonstrate proper use of sanitizers and method for testing the solution.
    • Hand Washing Station(s)
      • Dispensed soap (liquid or powder) shall be provided at hand washing station(s).
    • Rodent and Insect Control
      • There shall not be any signs of insects and/or rodents.

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