Skip to content
Loading map…

The Brookside Butcher

507 Pellerin Road, Sainte-Marie-De-Kent NB E4S 1T3 · Abattoir

Official record from New Brunswick →

Inspection summary

The Brookside Butcher has been inspected 6 times by New Brunswick Department of Health (Health Protection Branch) since May 8, 2024. The most recent inspection, on August 27, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens.

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 May 8, 2024. For example: Labelling and Acceptable Containers

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times across 2 separate inspections, most recently on July 29, 2026. For example: Record Keeping

  • 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 once on July 29, 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 5 times across 2 separate inspections, most recently on July 29, 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.

6 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    4 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
    • 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
    • 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
    • Record Keeping
      • Records shall be kept on the premises in respect of which the licence is issued
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    5 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
      • Rails, racks and hooks shall be kept clean, sanitary and in good repair
    • 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
    • Record Keeping
      • Records shall be maintained so as to enable any lot of food distributed from the premises to be effectively identified and recalled

Nearby inspected facilities

Own this business? Add a badge to your website