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Benny the Butcher Custom Cutting

2175 Running Horse Ranch Rd Kamloops BC V2E 2P1 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Benny the Butcher Custom Cutting has been inspected 3 times by Interior Health Authority since January 23, 2020. The most recent inspection, on September 11, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene.

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.

  • 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 once on January 23, 2020. For example: 7 Are there handwashing stations available and properly supplied?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on January 23, 2020. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 2 times across 2 separate inspections, most recently on February 26, 2024. For example: 1 Does the facility have proper monitoring supplies?

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.

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Test strips required for bleach sanitizer (ultra san).
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): [1] Chlorine monitoring test strips must be available and in use. Inspector provided some chlorine monitoring test strips. [2] Thermometer calibration log should be available; accuracy of measuring devices need to be verified and evidenced.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Facility now is to provide more complex processing than just cut & wrap and although the volume of dishes requiring to be washed will remain limited, properly sized and sufficient number of warewashing sinks need to be available. Facility is currently using 2 sinks only that do not accommodate the immersion of larger trays. After washing/sanitizing the smoker trays, trays should also be sprayed with 200 ppm bleach solution and let airdry because trays cannot be fully immersed in the sanitizer solution. Operator is tasked with planning for the installation of sufficient number of proper sized sinks. Hand washing should be dedicated to the sole purpose of handwashing as hands are one of the most contaminated surfaces in food prep areas. Should facility wish to increase volume of processed jerky and/or plan for the addition of services/products, re-assessment of the floorplan may be required.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): 2-compartment sink fully sanitized between warewashing and handwashing uses. Designated handwash station needs to be installed to ensure future approval of facility.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.

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