Skip to content
Loading map…

RIVERVIEW MEAT MARKET

5700 HIGHWAY 3, CHESTER BASIN · Food Establishment

Official record from Nova Scotia →

Inspection summary

RIVERVIEW MEAT MARKET has been inspected 7 times by Nova Scotia Environment and Climate Change (Food Safety Program) since November 29, 2023. The most recent inspection, on April 22, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 2 separate inspections, most recently on January 21, 2026. For example: 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 2 separate inspections, most recently on January 21, 2026. For example: 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.

  • 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 3 times across 3 separate inspections, most recently on March 9, 2026. For example: 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;

  • 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 once on January 9, 2026. For example: 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.

  • Pool and spa water qualityHigher risk

    For pools, spas and splash pads, inspectors test disinfectant levels, pH and water clarity, and check safety equipment. Water that is not properly treated can spread skin, ear and stomach infections.

    Recorded once on January 9, 2026. For example: 5(1) No person shall smoke in any enclosed place that is or includes (a) a daycare or pre-school; (b) a school, community college or university; (c) a library, art gallery or museum; (d) a health-care facility; (e) a cinema or theatre; (f) a video arcade or pool hall; (g) a recreational facility where the primary activity is physical recreation, including, but not limited to, a bowling alley, fitness centre, gymnasium, pool or rink; (h) a multi-service centre, community centre or hall, arena, fire hall or church hall; (i) a meeting or conference room or hall, ballroom or conference centre; (j) a retail shop, boutique, market or store or shopping mall; (k) a laundromat; (l) a ferry, ferry terminal, bus, bus station or shelter, taxi, taxi shelter, limousine or vehicle carrying passengers for hire; (m) a work vehicle; (n) the common area of a commercial building or multi-unit residential building including, but not limited to, co

About this data

These results come from Nova Scotia Environment and Climate Change (Food Safety Program), 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.

7 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Ensure water potability by conducting a bacteriological water test.
  3. Inspection

    1 infraction

    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Ensure water potability by conducting a bacteriological water test.
  4. Inspection

    6 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas are kept clean and in good repair. Clean floor, walls, and ceiling in the walk-in cooler.
    • 19(2)(a) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:     (a) a supply of potable hot and cold water at adequate pressure and volume with the appropriate facilities to store and distribute the water and to control the water temperature;
      • In accordance with Section 2.10(b) of the NS Food Retail and Food Services Code, you must provide hot and cold water, under adequate pressure, and in sufficient quantities to meet the peak demands throughout the food premise. Ensure water potability by conducting a bacteriological water test.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with section 4.2.3 of the NS Food Retail and Food Services Code, Cleaning Frequency: Food Contact Surfaces a. Food contact surfaces of cooking equipment must be cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Thoroughly clean and sanitize the meat slicer and meat grinder in the walk-in cooler.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. All personal food (example: the expired food saved for the dog, home pickled green beans) must be removed from the facility.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Ensure proper separation of products in storage (meat and fish). Storage containers must be clean and sanitized before and after use. All products needs to be covered.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • All spoiled food must be removed from the facility (lower level of meat display cooler, walk in cooler).
  5. Inspection

    8 infractions

    • 19(1)(b) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (b) that operations are carried out in an area of the food establishment that is sanitized and appropriate to the operation;
      • In accordance with Section 2.3 of the NS Food Retail and Food Services Code, you must keep all floors, walls and ceilings in food preparation, processing and storage areas are kept clean and in good repair. Clean floor, walls, and ceiling in the walk-in cooler.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • In accordance with section 4.2.3 of the NS Food Retail and Food Services Code, Cleaning Frequency: Food Contact Surfaces a. Food contact surfaces of cooking equipment must be cleaned and sanitized at a frequency that prevents the accumulation of grease deposits and other residues. Thoroughly clean and sanitize the meat slicer and meat grinder in the walk-in cooler.
    • 30 An operator must ensure that all food in their food establishment is obtained from a source that is subject to inspection or is food that is exempted by these regulations.
      • In accordance with Section 3.2.1.1 of the Nova Scotia Food Services and Food Retail Code, you must have food obtained from inspected and approved sources only. All personal food (example: the expired food saved for the dog, home pickled green beans) must be removed from the facility.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Ensure proper separation of products in storage (meat and fish). Storage containers must be clean and sanitized before and after use. All products needs to be covered.
    • 39(1) Except as provided in subsection (2), (3) and (4) an operator must not permit any live animal to be in a food establishment.
      • Dogs are not permitted in the facility.
    • 46 An operator must not sell, offer for sale, supply, prepare, process, package, display, serve, dispense or store food that is contaminated or adulterated.
      • All spoiled food must be removed from the facility (lower level of meat display cooler, walk in cooler).
    • 5(1) No person shall smoke in any enclosed place that is or includes (a) a daycare or pre-school; (b) a school, community college or university; (c) a library, art gallery or museum; (d) a health-care facility; (e) a cinema or theatre; (f) a video arcade or pool hall; (g) a recreational facility where the primary activity is physical recreation, including, but not limited to, a bowling alley, fitness centre, gymnasium, pool or rink; (h) a multi-service centre, community centre or hall, arena, fire hall or church hall; (i) a meeting or conference room or hall, ballroom or conference centre; (j) a retail shop, boutique, market or store or shopping mall; (k) a laundromat; (l) a ferry, ferry terminal, bus, bus station or shelter, taxi, taxi shelter, limousine or vehicle carrying passengers for hire; (m) a work vehicle; (n) the common area of a commercial building or multi-unit residential building including, but not limited to, co
      • Smoking is not permitted within the facility.
    • 7(1) No person shall smoke in any place of employment except as permitted by Section 6.
      • Smoking is not permitted in the facility.
  6. Inspection

    0 infractions

  7. Inspection

    1 infraction

    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;

Nearby inspected facilities

Own this business? Add a badge to your website