Carnist

1036 Richter St Kelowna BC V1Y 2K5 · Meat Processing - Food Processing

3 inspections

1. MonitoringAug 11, 2026

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Observed food products in display cooler measured 7°C with a probe thermometer. Foods had been added to cooler 1 hour prior upon opening. All potentially hazardous foods were moved to fridge that was able to maintain 4°C or lower until display cooler unit was able to be brought down to 4°C.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • 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): Observed meat in plastic bags at room temperature. Operator advised they have been cured in a 25% brine solution and were to be smoked the next day. They have been sitting out for roughly 3 days prior to date of inspection. Operator was asked to discard food products and cease operations of this practice indefinitely. Facility does not use nitrites in their curing processes therefore this meat is not considered shelf stable. Without the use of nitrites, there is a potential for biological contamination from Clostridium botulinum and other pathogens to the food product. All cured products in this facility must be maintained at appropriate cold or hot storage temperatures if no further processing steps have been implemented.
     • F1.6C Food must be processed in a manner that makes it safe to eat.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No thermometer was present in the display fridge at time of inspection. Using the coolers built-in temperature display is not an accurate measure of cold holding temperature.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) Observed uncovered meat products and uncovered tallow containers in the walk-in cooler. Uncovered food increases the risk of cross-contamination with other food products. Food products must have a barrier that prevents cross-contamination when in storage. 2) Observed ready to drink beverage cans below uncovered raw meat in the meat processing fridge. Operator places whole pieces of uncovered meat onto shelving and has a detailed sanitization plan for shelf cleaning between meat storage. Moving forward, operator will either place cuts of meat below beverage cans or move cans to a different location that prevents contamination.
     • F2.5G Foods must be stored in a manner to prevent contamination.
2. MonitoringFeb 11, 2026

   4 infractions

   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Observed operator washing hands after handling raw meat without using soap and in a non-designated handwashing sink. Hands must be washed using soap and warm water for a minimum of 20 seconds after any potential contamination. Handwashing must be done in the designated handwashing sink only.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1) Observed large cuts of raw animal proteins stored directly on the shelving unit in the walk-in cooler, with no barrier to separate the meat from the shelves themselves. Operator has been asked to provide a barrier between the meat products and the shelves to reduce the risk of cross-contamination with pathogens such as Listeria. 2) The fridge used for drying must be cleaned on a regular basis. Please add this to the facility's Sanitation Plan, outlining the frequency that the shelves must be cleaned and the cleaning/sanitizing agents that will be used.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Facility must add the following to the Food Safety Plan: 1) The sous vide cooking procedure for pork pate products. The plan should mention what the temperature the item is held at and for how long. 2) See FRTE1.1. 3) See FRTE1.4. 4) See FRTE1.5. 5) See FRTE1.6.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): See F2.5.
3. MonitoringFeb 11, 2025

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Observed that the facility's QUAT test strips had been damaged with water. New QUAT test strips are required to ensure that sanitizer concentrations are at safe and effective levels. Please provide a photo of the QUAT test strips to the EHO by March 11, 2025.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Observed gaps in the weather strip at the back receiving door. Weather stripping or other physical barriers are necessary at all entrances to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces. Please repair or replace the weather strip and send a photo to the EHO once complete.
     • 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): Observed large cuts of raw animal proteins stored directly on the shelving unit in the walk-in refrigerator, with no barrier to separate the meat from the shelves themselves. As per the operator, the meat is stored this way to allow for proper airflow during storage. Please ensure the shelving units are cleaned on a regular basis to reduce the risk of cross-contamination with pathogens such as Listeria. Please add this to the facility's Sanitation Plan, outlining the frequency that the shelves must be cleaned and the cleaning/sanitizing agents that will be used. Observed cartons of eggs that are meant for retail to be stored in close proximity to and underneath of the shelf where raw meat is being stored directly on the shelf's surface. Please dedicate one section of the shelving unit in the walk-in cooler to the storage of meats that must be stored directly on the shelf's surface to prevent cross-contamination between raw animal proteins and food packaging that will be handled by customers. Observed an insect light trap hanging above the meat saw. Please relocate the insect light trap to a location that is not above any food preparation area, food storage area, or areas used to store clean dishes/equipment.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.