Skip to content
Loading map…

Peter Totton

1756 NB-124, Springfield NB E5T 2J9 · Abattoir

Official record from New Brunswick →

Inspection summary

Peter Totton has been inspected 4 times by New Brunswick Department of Health (Health Protection Branch) since March 28, 2025. The most recent inspection, on July 30, 2026, recorded 6 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 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 once on March 28, 2025. 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 March 28, 2025. 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 5 times across 2 separate inspections, most recently on July 30, 2026. For example: Floors (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 6 times across 2 separate inspections, most recently on July 30, 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

    6 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
    • Sanitation
      • Tables, benches, blocks and containers shall be kept clean, sanitary and in good repair
    • Floors (Construction and Maintenance)
      • All floors in an abattoir shall be smooth, impervious to liquids and adequately drained. They will be of sound construction and in good repair
    • 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)
      • The supply shall be adequate for the efficient operation of the premises
    • Lighting
      • Light fixtures and ceiling fans shall be designed to prevent accumulation of dirt and be easily cleanable
  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    7 infractions

    • Dry Storage
      • Raw materials, ingredients and packaging are to be stored and handled in a sanitary manner to prevent chemical, physical and microbial contamination. Food shall be stored in a manner to prevent cross contamination.
    • 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
      • Food contact equipment shall be located and maintained such that it functions in the manner intended and can be easily cleaned and sanitized
    • 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.
    • Floors (Construction and Maintenance)
      • All floors in an abattoir shall be smooth, impervious to liquids and adequately drained. They will be of sound construction and in good repair
    • 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

Nearby inspected facilities

Own this business? Add a badge to your website