Skip to content
Loading map…

Franz Laffer Custom Meatcutting

Horsefly-Quesnel Lake Rd Horsefly BC V0L · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Franz Laffer Custom Meatcutting has been inspected 10 times by Interior Health Authority since November 6, 2013. The most recent inspection, on September 22, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 May 15, 2024. For example: 7 Are foods protected from contamination?

  • 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 May 15, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 March 22, 2017. For example: 2 - Is the premises free from a pest infestation?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 5 times across 2 separate inspections, most recently on March 22, 2017. For example: FR1.1 - Are proper curing procedures followed?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on September 22, 2026. For example: 4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?

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.

10 inspections

  1. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Comment from previous inspection: Facility is supplied with water from the Franz Laffer Custom Meatcutting Stand Alone Water System. Filtration and UV treatment are in place, chlorination required to remove Boil Water notice. Water used for sanitation of food premises only. Facility is on a Boil Water Notice.
  2. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Facility is supplied with water from the Franz Laffer Custom Meatcutting Stand Alone Water System. Filtration and UV treatment are in place, chlorination required to remove Boil Water notice. Water used for sanitation of food premises only. Facility is on a Boil Water Notice.
  3. Monitoring

    4 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Previous inspector noted this system is drawing from surface water. Routine sampling not currently being done. Filtration and UV are in place, but chlorination would be required as well since this is a surface water source.
      • F1.4B Water supplied to the facility must be potable.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Operator stated that equipment and food contact surfaces used for meat cutting are washed down at the end of each day, and sanitized maybe once every 2-3 months. These surfaces are at risk of bacterial contamination, which can lead to foodborne illnesses. Therefore, they require sanitizing. The health risk is significant. Infrequent sanitization can lead to the buildup of bacteria, including harmful ones like Salmonella, E. coli or Listeria (as was the case in the Maple Leaf Foods outbreak in 2008).
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Observed cutting boards with deep cuts and food debris / dirt trapped in these openings. When cutting boards are too damaged and no longer capable of being cleaned and sanitized properly, please discard. Additionally, wood shelving observed. Wood can absorb moisture, making it difficult to clean and sanitize effectively. This can lead to bacterial growth. Smooth, durable, easy to clean surface preferred. F2.5G: Foods stored on the ground in walk-in cooler more susceptible to contamination like dirt, dust, and bacteria. Also blocks proper cleaning and maintenance of the floor.
      • 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.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station must have soap and paper towel located nearby to allow for proper handwashing.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  4. Monitoring

    1 infraction

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): The BC Drinking Water Act and its Regulation regulate this type of facility and potable water is a requirement. Even though operator is sourcing water from commercial source for sausage making purposes, this can only be a temporary solution. Operator explained that due to the covid situation, the plumber who is supposed to assist them in the upgrading of the water treatment system is not available, but a Construction Permit Application is being planned to be submitted to Interior Health for approval. The last water sample submitted from this facility was on 15-Jun-2020 and was acceptable. Filtration and UV are in place (UV needs upgrading), as well chlorination will be required for the surface water source.
      • F1.4B Water supplied to the facility must be potable.
  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Please ensure that all surfaces within walk-in cooler are smooth, impervious, and easy to clean.
  7. Monitoring

    5 infractions

    • FR1.1 - Are proper curing procedures followed?
      • Observation(s): At the time of the inspection it was established that various amounts of cure are used (15g, 20g, 23g) per 1 kg of raw meat. Product specification shows 6.4% sodium nitrite concentration. If that is correct information, nitrite concentration would amount to 960 ppm and up. Maximum allowable concentration can not exceed 200 ppm. Please revisit your formulation and forward it for the review.
      • FR1.1A - Nitrite calculations must be available for all products.
      • FR1.1B - The nitrate level must be at or below 120 ppm for side bacon.
      • FR1.1C - For products other than side bacon, the nitrate level must be at or below 200 ppm.
      • FR1.1D - Fermented meat product must contain a minimum nitrate level of 100 ppm.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Signs of pest presence within the dry storage area. Food needs to be kept in enclosed containers. If the food was exposed to pests, it needs to be discarded. Dry storage needs to be kept in an organized manner. Also, discussed at the time of the inspection to look into outsourcing an electric fly zapper to control fly population.
      • F2.2A - The premises must be maintained free of pests.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Facility needs to be deep cleaned, cutting boards need to be deep cleaned and resurfaced (especially if the facility is used for large event food preparation), walk-in cooler needs deep cleaning. All surfaces in the walk-in cooler need to be smooth, impervious, and easy to clean.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please forward your Food Safety Plan. Template provided.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please forward your Sanitation Plan. Template provided.
  8. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  9. Monitoring

    0 infractions

  10. Monitoring

    2 infractions

    • 0.11 - Is there adequate segregation between inspected and uninspected carcasses?
      • Observation(s): Inspected beef carcasses are stored in same cooler with game carcasses with no physical barrier in place such as cloth or plastic sheeting.
    • 0.12 - Is there adequate segregation between carcasses from different species?
      • Observation(s): Deer and moose carcasses stored in same cooler up against each other.

Nearby inspected facilities

Own this business? Add a badge to your website