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Echo Valley Farm

432 Creighton Valley Rd Lumby BC V0E 2G1 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Echo Valley Farm has been inspected 5 times by Interior Health Authority since May 9, 2018. The most recent inspection, on June 4, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on June 4, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 3 times across 3 separate inspections, most recently on June 4, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on June 4, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 March 22, 2022. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 separate inspections, most recently on April 18, 2024. For example: 4 Are written sanitation procedures (Sanitation 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.

5 inspections

  1. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Observed some conditions that can facilitate pest harbourage and entry. Corrective Action: Remove overgrown vegetation near the food premises. Keep the exterior door fully latched. Ensure there is no visible daylight under and around closed exterior doors.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Manual dishwashing does not include a consistent sanitize step. Corrective Action: Wash and rinse items in the sink basin. Sanitize cleaned items by immersion in 100-200 ppm chlorine solution (2.5-5 mL unscented household bleach per litre water) in the grey bin for at least 10 seconds, leave to air-dry on the dish rack. F2.3D: Undiluted bleach is applied to food contact surfaces. Corrective Action: Dilute bleach to 200 ppm (5 mL bleach per litre water) in a spray bottle or container with wiping cloths for use on cutting boards, processing equipment, and other food contact surfaces. If bleach solution is used at concentrations above 200 ppm, rinse the surface with water after 2 minutes to prevent chemical contamination.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Meat bandsaw blades have visible rust. Corrective Action: Remove the rust or replace the affected blades. Domestic wooden knife blocks are not recommended. The slots cannot be properly cleaned. Store utensils in clean, washable containers or on a suitable holder (e.g. stainless steel trays, magnetic rack/block, skirted holder). The knife with a broken tip should be safely discarded.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer inside the walk-in cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Inconsistent process for manual dishwashing. Corrective Action: Clean and sanitize food contact surfaces in the following order: • Wash with soap and warm (45°C) water • Rinse under warm running water • Immerse in 100-200 ppm chlorine sanitizer solution for 10 seconds • Set items to air-dry in a clean place F2.3B(2): Residue is present on meat hooks and one knife sharpener. Corrective Action: Clean and sanitize the items identified. Do so after each use or as needed.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation of the upright freezer. Corrective Action: Clean the interior of the unit.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips for use onsite. Ensure test strips are designed for use in food premises and have a test range of 10-200 ppm. F2.1B: Probe thermometer used to monitor coolers is not functional. Corrective Action: Remove thermometer from the premises. Obtain NSF certified refrigerator thermometers and place in each cooler and freezer onsite.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: Gaps visible along the bottom and center of main doors. Corrective Action: Install weather stripping or door sweep(s) to seal gaps and eliminate daylight at all entry points.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Inadequate manual dishwashing procedure using single-basin sink. Corrective Action: Clean and sanitize utensils and equipment as follows: • Wash item with warm, soapy water in sink basin • Rinse item under warm running water over sink basin • Sanitize in 100-200 ppm chlorine solution in plastic bin on side table. Immerse item in solution for 2 minutes. • Set item on clean dish rack on side table to air dry Note: For proper washing, hot water must reach 45°C (113°F) at the point of use. Adjust water heater as needed. F2.3B(2): Band saw is not cleaned and sanitized at adequate frequency. Corrective Action: Clean and sanitize band saw every 4 hours during operation, or more often as needed. F2.3D: Scented bleach is used as a sanitizer. This product is not certified for use on food contact surfaces. Corrective Action: Obtain unscented household bleach (5.25%) for use as a surface sanitizer. During operation, prepare a 200 ppm solution in a spray bottle and/or open container with clean wiping cloths. Use 5 mL bleach per litre of water or 1/2 ounce bleach per gallon of water. Check concentration with test strips. Change spray bottle sanitizer daily. Solution in open containers must be changed every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Utensil in poor condition. Manual knife sharpener is rusted and secured with electrical tape. Corrective Action: Discard or remove knife sharpener from the premises. Replacements must be durable, smooth, non-absorbent, easy to clean and free of rust and contamination.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7B: Liquid soap not available in a suitable dispenser at the storage room hand sink. Corrective Action: Provide soap in an enclosed wall-mounted dispenser or pump bottle at the noted sink. Note: When the hand sink in the processing room is operable, provide soap in a dispenser and paper towel in an enclosed wall-mounted dispenser (or spool-type holder with a base) within reach of the sink.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  4. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility was issued a boil water notice prior to inspection. There is currently no processing at the facility.
      • F1.4B Water supplied to the facility must be potable.
  5. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan not on site at the time of inspection. Resources given to operator at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan not on site at the time of inspection. Resources given to operator at the time of inspection.

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