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Farm Gate Meats

4100 Dixon Creek Rd Barriere BC V0E 1E1 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Farm Gate Meats has been inspected 9 times by Interior Health Authority since October 30, 2013. The most recent inspection, on October 5, 2026, recorded 4 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 2 times on October 5, 2026. For example: 7 Are foods protected from contamination?

  • 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 September 27, 2024. For example: 2 Are proper pest control measures in place on the premises?

  • 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 September 27, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 27, 2024. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 September 27, 2024. For example: 7 Are there handwashing stations available and properly supplied?

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

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A, B and D Chest freezers outside the building are not secured/ padlocked to prevent tampering with contents (packaged meats for the clients) ;meat slicer in the cutting room was unclean at time of inspection (operator must ensure after washing, sanitizing, and air drying, the assembled meat slicer is covered/wrapped to maintain the food contact surfaces in sanitized condition. It is not efficient to wash sanitize after use, and then wash, sanitize and air dry again before use ( the next day). cutting board was unclean at time of inspection ( soiled with blood) private or personal consumption meats being stored in the walk in coolers ( and inside personal consumption chest freezer) must be removed from meat plant and relocated to the operator's private residence personal consumption jarred preserved or pickled veg or fruits in the shelves of the meat cutting room must be moved offsite to the operator's private residence
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A probe thermometer is used for manually checking hot smoked meats freezers in use in the premises are not supplied with thermometers Test strips for checking Quat ammonia sanitizer ( 4 rolls shown to EHO of the Hydrion brand QT10 and QT44) are all expired ( they expired in 2011), so operator must order and use new test strips Chlorine test kit is not appropriate for food premises ( the one shown to EHO is intended for pools/hot tubs and can only measure up to 10 ppm Chlorine). Operator must procure a test strip that will measure from 50-200 ppm Chlorine in solution.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A and B Rusty metal parts or surfaces in the meat processing room must be painted with anti corrosion coating/paint or replaced with stainless steel ( rails and hooks overhead, shelf adjacent to the meat saw table, metal surface adjacent to the meat saw raw wood shelves inside the walk in cooler must be removed and replaced with a material that has a smooth impervious to moisture finish that is non-corrodible (eg, stainless steel)
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Rusty materials/tools and surfaces in the meat processing room and inside the coolers and/or premises must be removed and replaced with materials/tools made of smooth, non-corrodible, impervious to moisture items/surfaces ( see comments under F2.5A&B). Raw wood inside the coolers must be replaced with shelves equipped with non-corrodible metal wire racks (e.g., stainless steel metal racks)
      • 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.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  2. Monitoring

    7 infractions

    • FRTE1.1 Are proper curing procedures followed?
      • Observation(s): Operator needs to perform nitrite calculations and show the calculations to EHO for the cured products being produced at the facility weight of sodium nitrite divided by weight of emulsion (multiply by 1000 000)
      • FRTE1.1A Nitrite calculations must be available for all products.
      • FRTE1.1B The nitrate level must be at or below 120 ppm for side bacon.
      • FRTE1.1C For products other than side bacon, the nitrate level must be at or below 200 ppm.
      • FRTE1.1D Fermented meat product must contain a minimum nitrate level of 100 ppm and a minimum salt concentration of 2.5%.
    • F2.1 Does the facility have proper monitoring supplies?
      • 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): multiple flies observed in the cutting room area
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Two Kay Quat sanitizer dispensers were checked ( mounted over the sinks) one of the two dispensers ( the one over the two-comp't sink) was producing a solution with inadequate quat ammonia concentration ( <200 ppm Quat)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Walk in freezer was at -11°C ( built in gauge by the door) and 10°F /-12°C ( EHO's probe inserted between two packages of frozen meat)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): please relocate paper towel dispenser so it's lower ( and can be reached by the workers)
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator did not keep a copy of the Sanitation Plan he wrote in March 2020 ( during Ildiko's inspection) and states he does not use it
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please submit a Food Safety Plan for approval. Inspector explained the requirements and provided supporting material.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
  4. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Few poison pellets for rodents were found to be spread visible throughout the facility. The pellets were removed as per request. Having poison spread out like this could potentially contaminate the food. Also, once the rodents consume the poison they could die hidden within the facility causing more issues.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
  5. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan template provided for completion. Please forward when completed for a review and approval.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan template provided for completion. Please forward when completed for a review and approval.
  6. Monitoring

    1 infraction

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Using a quat solution as the rinse and then a bleach solution for sanitizer. Please ensure to wash with hot soapy water, rinse off the soap with hot water and then fully submerge for 2 minute in either sanitizer. Some equipment such as the meat slicer needs to be cleaned prior to use.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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