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Five Points Quality Meats

6-2670 Enterprise Way Kelowna BC V1X 4J7 · Meat Processing - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.9 / 5 (8)

Opening hours

  • Friday9 AM–5 PM
  • Monday9:30 AM–5 PM
  • SaturdayClosed
  • SundayClosed
  • Thursday9 AM–5 PM
  • Tuesday9 AM–5 PM
  • Wednesday9 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Five Points Quality Meats has been inspected 2 times by Interior Health Authority since January 2, 2024. The most recent inspection, on March 12, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on March 12, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 2 separate inspections, most recently on March 12, 2026. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 January 2, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

2 inspections

  1. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As per previous inspection reports by Bryn and this recent inspection: Please repair/replace flooring tiles improperly installed on the floor in the area near the hand sink and grease interceptor to provide for a flooring surface that is cleanable, smooth, durable, non-slip and tight fitting.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing station that is designated for hand washing purposes based on the approved floor plans has a faucet lever missing. Ensure that this is fixed so that hot and cold running water can be supplied properly.
  2. Monitoring

    5 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The main processing room hand washing sink was not working at the time of inspection (ie. broken hot and cold faucet handles). As discussed, please repair and provide a functioning handwashing sink within the processing room with hot and cold running water and stocked liquid soap/paper towel dispensers. Complete prior to re-opening. Please also ensure that the staff bathroom hand sink is also supplied with paper towel in the dispenser.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed a build up of grease/organics/filth on and within most equipment, floors, storage areas/shelving, under equipment, etc. Improvements in general sanitation are required in order meet minimum levels of sanitation to support safe operation of a food premises. As discussed, please complete a thorough cleaning of the kitchen, food storage containers, floors, equipment and storage areas, as well as, inside refrigerators and freezers. Please also provide additional separation between raw meat (animal carcases/processed raw meat) and ready to eat food (ie. peperoni/sausages) inside the walk-in refrigerator and freezer that were observed in too close proximity at the time of site inspection.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The 2-compartment warewashing sink faucet spout was missing rendering the faucet unusable. It is also noted that a separate plastic sink compartment on casters serving as the "sanitize" step for warewashing procedures was cluttered and likely not in use. This plastic basin is also not set up to be functional (no faucet/not plumbed in place) and does not meet industry standards for standard warewashing processes (ie. wash-rinse-sanitize). As an interrim measure, please repair the 2-compartment sink faucet to enable warewashing of equipment and food storage bins. Please complete prior to reopening. As discussed, please also work on providing a plan for replacing the 2-compartment sink with an industry standard stainless steel 3-compartment sink with each basin large enough to support washing of large bins, etc. Please improve general sanitation and condition of equipment, counters/cutting boards, etc to ensure that foods are protected from contamination. Please re-surface the one cutting board observed with deep grooves.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed a build up of grease/organics/filth on and within most equipment, floors, storage areas/shelving, under equipment, etc. Improvements in general sanitation are required in order meet minimum levels of sanitation to support safe and sanitary operation of a food premises. As discussed, please complete a thorough cleaning of the kitchen/processing area, food storage containers, shelving, floors, equipment, storage areas, as well as, inside refrigerators and freezers. Please complete cleaning and improvements in facility sanitation prior to re-opening.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): As per section F1.5, please ensure that handwashing sinks are functional/available for use at all times during operation and stocked with liquid soap and paper towel.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Jay Dub

    Took my whitetail buck to The Five Points Quality Meats in the peak of hunting season and they were gracious enough to squeeze three of us in where as most butchers turned us away due to lack of space. Chorizo sausage, Italian sausage, Garlic sausage and standard cuts were all 10/10. Highly recommend. Good bang for your buck as well. A fraction of the cost compared to many butchers.

  • Dustin Gellner

    I brought my moose there to have a few things done. Steaks, breakfast sausage and garlic coil. Everything was excellent. Breakfast sausage links were the perfect size and seasoning was bang on. Garlic coils were also perfect for snacking or over the fire. Thanks for the great work Steve.

  • Darcy Fiander

    Steve is awesome and obviously loves his work. If I could click 6 stars I would. I had a white tail and I'm a little newer to game meat so Steve took the time to explain what he thinks works best with certain meats. He even called me the next day to suggest a few more ideas as he was able to get more meat off my deer than he thought. Service was fast and the pepperoni and breakfast suasage are killer. Highly recommend Steve for anyone wanting to support a great local butcher!

  • Quinn Komant

    Good guys. Great prices. Even better tasting products. Brought my deer in here for some garlic coil and smokies. Will be a return customer for sure.

  • Stuart Macfarlane

    I took my some of my black bear here to get pepperoni and smokies made. They came out way above my expectations and a fair price too! I think it’s the best pepperoni I’ve ever had, thanks Steve!

  • Jay Dub

    Took my whitetail buck to The Five Points Quality Meats in the peak of hunting season and they were gracious enough to squeeze three of us in where as most butchers turned us away due to lack of space. Chorizo sausage, Italian sausage, …

  • Dustin Gellner

    I brought my moose there to have a few things done. Steaks, breakfast sausage and garlic coil. Everything was excellent. Breakfast sausage links were the perfect size and seasoning was bang on. Garlic coils were also perfect for snacking or over the fire. Thanks for the great work Steve.

  • Darcy Fiander

    Steve is awesome and obviously loves his work. If I could click 6 stars I would. I had a white tail and I'm a little newer to game meat so Steve took the time to explain what he thinks works best with certain meats. He even called me the …

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