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Butcher Boys Food Mart

4803 Pleasant Valley Rd Vernon BC V1B 3L7 · Food Retailer - Food Store

Official record from Interior Health →

Inspection summary

Butcher Boys Food Mart has been inspected 8 times by Interior Health Authority since December 16, 2013. The most recent inspection, on August 11, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 2 times across 2 separate inspections, most recently on February 21, 2017. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 February 21, 2017. For example: 3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?

  • 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 February 21, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 November 4, 2015. For example: 13 - Is the premises construction and layout unchanged and in accordance with approved plans?

  • 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 November 4, 2015. For example: 14 - 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that all quats sanitizer dispensers are monitored and documented daily. All cooler temps are monitored and documented daily. All coolers are electronically monitored.
  5. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Ensure that the sanitizer dispensers are monitored and documented daily in daily operations log. NOTE that other than the above noted comment the monitoring and documenting of facility parameters is very good.
  6. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): All coolers were at 4C or less, all freezers were at sufficient temperatures **Squeaky cheese packages were at around 16C under ice. Product says refrigerate after manufacture date. **No NSF certified thermometer for the Freybe cooler
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Meat department -Food contact surfaces are sanitized with a bleach solution - solution was at 100ppm at time of inspection, test strips are onsite. Food contact surfaces are wiped down with sanitizer in between uses of different proteins. -Knives are wiped with bleach sanitizer after use. -Discussed that grinder and band saw are wiped down with a bleach solution during the day and these machines are broken down at end of night and ware-washed using the three compartment sink -Quaternary Ammonia dispenser at 200ppm, test strips onsite **Warewashing: Discussed three compartment sink warewashing - all steps occurring properly however, sanitize step(using quaternary ammonia from dispenser) should have wares/utensils sanitized for a minimum of 2 minutes and then wipe off surfaces with single use paper towel Vegetable prep area: prep sink is sanitized before placing vegetables in. Knives are stored with knife cases and an extra magnetic strip has been ordered Tongs for cut vegetables stored in a sanitary manner
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): **Reminder: Any dented cans that do not have a superficial dent should not be sold as the seal could be comprised and there is a risk the product could be contaminated. Two dented cans near the bottom of the seal were removed at time of inspection and this was corrected. Please ensure staff are aware of going through and removing dented cans Best before dates represent quality and not food safety whereas expiry represent the nutrient content(foods should not be sold past expiry dates)
  7. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Place NSF certified thermometers into coolers that do not have a thermometer internally Temperature records are being taken and done with an IR gun.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Discussed sanitizing for food contact surfaces in the meat department: a bleach solution is used to sanitize surfaces once meat prep is done, a 200ppm Chlorine solution was made at time of inspection. Test strips are onsite for chlorine. Additionally, separate meats are done at separate times. -Quaternary Ammonia sanitizer dispenser is at 200ppm strength -Discussed three compartment sink warewashing method in the meat department and it is being done correctly. -Vegetable prep area: 3 compartment sink is sanitized after warewashing and prior to washing vegetables. Discussed that knives are being sanitized with a sanitizer solution. **Tongs for the baked items and cut vegetables/sprouts are being stored right on top of the foods
      • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): A new building is being constructed and our office has yet to receive a floor plan of the new building for the food store
      • 13.1 - Changes to the premises must only be made with approval of plans and specifications by the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Vegetable prep cutting board: cutting board for the vegetable prep area is deeply grooved and very stained
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  8. Monitoring

    0 infractions

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