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Four Quarters Meat Production

2031 Malaview Avenue West, 205, Sidney, BC, V8L 5X6 · Food Premises

Official record from Island Health →

Inspection summary

Four Quarters Meat Production has been inspected once by Island Health (Vancouver Island Health Authority), on August 26, 2026. The most recent inspection, on August 26, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 once on August 26, 2026. For example: Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on August 26, 2026. For example: Food Safety Plan/Sanitation Plan

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    2 infractions

    • Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
      • Chicken thawing left at room temperature for
      • Continue to thaw frozen products under refrigeration or cold running water in sealed containers.
    • Food Safety Plan/Sanitation Plan
      • Processing logs within food safety plan not being logged
      • Ensure sufficient tool / meters ere used on site to monitor and record critical temperatures and humidity controls from the sites Food Safety Plan. Maintain records for each batch. Comments Routine inspection conducted today. Hand sinks supplied with hot and cold water, soap and paper towel. Chlorine sanitizer at 200 ppm in spray. Three compartment ware washing sink on-site. Fridge temperatures at =4°C. Freezers at =-18°C. Temperature logs maintained. No signs of pests observed. Overall premises is well organized and kept very clean. NOTE All products produced are stored refrigeration and sold as such.

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