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Cut Rite Meats

212 Broadway St W Nakusp BC V0G 1R1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Cut Rite Meats has been inspected 9 times by Interior Health Authority since October 30, 2013. The most recent inspection, on June 22, 2026, found no infractions.

5 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: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The last 4 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 4 times across 4 separate inspections, most recently on February 2, 2018. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 January 31, 2017. For example: 4 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 October 30, 2013. For example: 2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?

  • 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 2 times on January 31, 2017. For example: 7 - 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 January 31, 2017. For example: 4 - 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

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Noticed some potentially hazardous foods were displayed at ambient temperatures using time as a control. Operator must note that foods that are held at ambient temperature (between 4°C to 24°C) must be discarded if displayed for up to 4 hours (not returned to the fridge). Proof of time tracking will be required to verify that time is being monitored. Unmarked products will be discarded at the discretion of the EHO. Please see Guidelines for Using Time as a Public Health Control at Ambient Temperatures.
  6. Monitoring

    1 infraction

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Observed trays of ready to eat food on display above 4°C. Potentially hazardous foods must be kept cold (under 4°C) or hot (above 60°C) to avoid pathogen growth. Please ensure the display case with trays of Chinese food is able to maintain 4°C at all times. Please have a thermometer to monitor the temperature constantly.
  7. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): (1) Front display cooler (bottom open display) at ~5°C - please adjust it so that it can maintain 4°C reliably - OUTSTANDING INFRACTION (2) Please resume daily temperature monitoring and recording - OUTSTANDING INFRACTION Observations: walk in freezer at -22°C, walk in cooler at 4°C, reach in cooler at 4°C, front reach in freezer at -22°C - good.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): (1) Please ensure any open bulk bags of flour and rice in the dry storage are transferred to a container with a well-fitting lid to avoid contamination - OUTSTANDING INFRACTION (2) Observed cooked perogies being stored below a tray of raw meat. Raw food items must not be stored above cooked, ready to eat food items to avoid dripping and contamination below. Raw meat was moved during inspection - CORRECTED DURING INSPECTION (3) Please ensure staff washroom door is closed to ensure physical separation between food processing area and washroom facilities - CORRECTED DURING INSPECTION
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed some gaps between the back door and the frame in the food prep area, please ensure there is a good seal on the door to avoid any pest entry -OUTSTANDING INFRACTION.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan must be written outlining food handling procedures in the restaurant. A food safety plan template was provided during inspection - OUTSTANDING INFRACTION.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan must be written outlining sanitation procedures in the restaurant. A sanitation plan template was provided during inspection - OUTSTANDING INFRACTION.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): Dishwasher rinse cycle did not have sanitizer. Once primed, sanitizer appeared to be running. Test strips left to monitor this.
    • 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
      • Observation(s): Display cooler in food service area measured at 7'C. May have been on defrost cycle. Daily temperature logs are needed to confirm this.
      • Potentially hazardous foods must be stored or displayed at 4°C or colder.

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