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Becker Meats

1119 Chimney Valley Rd Williams Lake BC V2G 4W5 · Meat Processing - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
5.0 / 5 (2)

Opening hours

  • Friday10 a.m.–5 p.m.
  • Monday10 a.m.–5 p.m.
  • SaturdayClosed
  • SundayClosed
  • Thursday10 a.m.–5 p.m.
  • Tuesday10 a.m.–5 p.m.
  • Wednesday10 a.m.–5 p.m.

Contact details, hours and reviews from Google Maps

Inspection summary

Becker Meats has been inspected 9 times by Interior Health Authority since April 26, 2013. The most recent inspection, on February 24, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on October 26, 2016. For example: Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 once on September 17, 2019. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 7 times across 4 separate inspections, most recently on September 17, 2019. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 26, 2016. For example: Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

About this data

These results come from Interior Health Authority, 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. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Facility processes off farm and game meat. Please label uninspected meat as such "un-inspected, not for resale, personal use only" Make sure through clean up and disinfection of equipment between each species cut and processed
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Documentation still needs to be completed
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
  3. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete your Food Safety Plan. The template will be provided.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please complete your Sanitation Plan. The template will be provided.
  4. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    4 infractions

    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Utensils, cutting boards (underneath as well), work tables, and facility in general, need deep cleaning. Food contact surfaces need to be washed, rinsed, and sanitized (bleach solution) after completing a task, especially in between processing different species.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Template provided.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Template provided.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    1 infraction

    • 11.2 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Operator is using too much bleach when mixing with water. A review a proper mixing of bleach and water is done with the operator.
  9. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Alan Becker
  • Alan Becker
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