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Bluenose Sausage

9841 Hill Dr Coldstream BC V1B 3C8 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Bluenose Sausage has been inspected 4 times by Interior Health Authority since August 27, 2019. The most recent inspection, on March 11, 2026, found no infractions.

1 of 4 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: Food temperature control, Pests and Protecting food from contamination.

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.

  • 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 once on November 3, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 3, 2022. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on November 3, 2022. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on August 27, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on February 6, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1: The pH meter has not been calibrated since it was purchased. Corrective Action: Calibrate the pH meter as per the manufacturer directions to ensure accuracy.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not current. The critical limit for bacon nitrate/nitrite is listed at ≤180 ppm in a Food Safety Plan supplement - the required critical limit is ≤120 ppm. Bacon is not specified in the primary document. Corrective Action: Update the Food Safety Plan. Include all current products and state the 120 ppm nitrate/nitrite limit for bacon.
  3. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food stored in the display cooler was measured at 7°C. A minor decline in temperature was observed following a potential defrost cycle. Corrective Action: Monitor the cooler and ensure the temperature returns to 4°C or colder. If this does not occur, adjust, repair, or replace the cooler so food is maintained at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometers in the display cooler and glass reach-in cooler are inaccurate. Corrective Action: Obtain new NSF-certified refrigerator thermometers for the coolers. Discard broken thermometers.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Water lines are present under the front garage door, leaving a visible gap. Corrective Action: Seal gap(s) under the garage door to exclude pests. No daylight should be visible under and around doors.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5J: The ceiling light fixture above the display cooler does not have a protective cover. Meat processing equipment is cleaned in this area. Corrective Action: Install a shatterproof exterior cover, tube guard sleeves, or shatterproof bulbs for the light fixture.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B: Observed plug for the mixing vat wrapped in duct tape. Corrective Action: Discard the plug. Replacements must be smooth, non-absorbent, cleanable, suited for the intended use, and free of foreign material.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is incomplete. Corrective Action: Produce an updated Sanitation Plan that includes all required content. The Environmental Health Officer (EHO) will provide a template.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  4. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please add an additional compartment sink to facilitate warewashing.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure food safety plan is up to date. Some new products have been added.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.

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