Skip to content
Loading map…

Frank's Custom Meats

4297 Hwy 97 Lac la Hache BC V0K 1T0 · Meat Processing - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.6 / 5 (8)

Opening hours

  • Friday8 AM–5 PM
  • Monday8 AM–5 PM
  • SaturdayClosed
  • SundayClosed
  • Thursday8 AM–5 PM
  • Tuesday8 AM–5 PM
  • Wednesday8 AM–5 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Frank's Custom Meats has been inspected 12 times by Interior Health Authority since April 4, 2013. The most recent inspection, on September 16, 2025, recorded 1 infraction.

4 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 September 16, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 September 16, 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 once on September 16, 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 once on March 10, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 February 26, 2015. For example: 16 - Are cooling processes done in a manner that prevents cross-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.

12 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: When entering the facility a dog was noted in the facility. Corrective Actions: Ensure the facility remains free of live animals at all times.
      • F2.5F Animals must not be permitted in the premises unless they are certified service animals.
  2. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2: The facility has a low to moderate fly population. Corrective Action: Apply pest control practices to reduce the number of flies within the facility. If possible utilize sticky traps in areas that will not contaminate food items.
      • F2.2C The premises must be maintained free of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Handwashing sink had no paper towel. Corrective Action: Ensure handwashing sinks are adeqautly supplied with a single service drying product at all times.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  3. Monitoring

    1 infraction

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Still require copies of SOP for all the RTE products produced
      • 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

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Please provide plan for an expansion for a review. During the hunting season, the flow of food and proper separation can be challenging.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please forward your Food Safety Plan for a review. Template will be provided for a reference.
  5. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  6. Monitoring

    3 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Walls around the second smoker need to be finished (surfaces need to be smooth, impervious, and easy to clean). Walls throughout the facility need to be cleaned, however, better exhaust should be in place which will help with smoke products accumulation indoors. Light fixtures need to be repaired (shutter proof cover). Smoker has accumulated chimney tar which needs to be cleaned to avoid fire hazard and accumulation on the product. Deep cleaning throughout the facility needs to be done.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    6 infractions

    • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Faucet needs to be available in order to properly manually dish wash.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Garbage bags being used to cover food products.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Hand washing is not available, currently has hose attachments to the faucet. The faucet must be available to to properly wash hands.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Provided hard copies of the food safety plan template and work book
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provided hard copies of the sanitation plan template and work book.
  8. Monitoring

    2 infractions

    • 0.16 - Are cooling processes done in a manner that prevents cross-contamination?
      • Observation(s): There is not a designated cooling container used only for the purpose of cooling ready to eat products
    • 0.23 - Other than for side bacon is nitrate level at or below 200ppm?
      • Observation(s): Product manufactured with 229 ppm NO2 Reformulated to ~187ppm
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Zechariah James

    Franks Custom Meats is a butcher shop that puts many I have visited to shame. This beautiful little highway jem had everything I thought I could only wish for. Pickled carrots, beats, garlic, beans and grandma's pickles which were second only to the best garlic sausage and beef jerky I have ever had!

  • A N

    From Vancouver to Williams lake to Korea! An absolute legendary beef Jerry can’t say enough! Have tasted a lot of jerky but this hits home. Thank you

  • Sean Mooney

    I’ve driven by this place many times after hours though finally met Frank! Bought bacon and results are delicious.

  • Tony Finch

    Always a great selection, very friendly and reasonably priced. Quality much higher than grocery store meat. Frank is a unique individual

  • Douglas Witty

    I have been shopping at Franks for quite a few years now, should have done this years ago. Everything he does is top notch! Excellent jerky, sausage. We buy premium pork but roasts from him that are phenomenal. He also recently processed a deer for me , and it is all excellent…jerky, garlic sausage, smokies, burger. Great place, good people and great value.

  • Zechariah James

    Franks Custom Meats is a butcher shop that puts many I have visited to shame. This beautiful little highway jem had everything I thought I could only wish for. Pickled carrots, beats, garlic, beans and grandma's pickles which were second only to the best garlic sausage and beef jerky I have ever had!

  • A N

    From Vancouver to Williams lake to Korea! An absolute legendary beef Jerry can’t say enough! Have tasted a lot of jerky but this hits home. Thank you

  • Sean Mooney

    I’ve driven by this place many times after hours though finally met Frank! Bought bacon and results are delicious.

Own this business? Add a badge to your website