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Good Life Meats

181 Guichon Creek Rd Savona BC V0K 2J0 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Good Life Meats has been inspected 4 times by Interior Health Authority since January 28, 2020. The most recent inspection, on May 15, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

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 3 times across 3 separate inspections, most recently on May 15, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 April 18, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on January 28, 2020. For example: 1 Does the facility have proper monitoring supplies?

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.

4 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): Ice build up noted in the previous inspection remains/has re-formed. This makes the area difficult to clean. Operator notes they have repaired the cause of the leak and will be working to remove the ice.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Corrected During Inspection (CDI): Walk in Cooler was measured at 9-10°C at the time of inspection. During this time the walk in cooler was did not have any food items for the operations in it. Other items that were excess/trims (personal use) were discarded by operator during the inspection. At this time the operator stated that it is slow seasons and operation are slow so operator stated no food will be prepared until the cooler is working. Most items from suppliers come in frozen and will be kept in the working freezer.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Ice build up on the floor of the walk in freezer was noted. This makes the area harder to clean but is also a slip hazard. Corrective Action: • Remove the ice build up and clean the area.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): A few chlorine monitoring test strips were provided by the inspector. Recommend keeping calibration log to evidence that thermometers are reliable.
      • 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): Some surfaces now started showing signs of wear-and-tear; E.g. on flooring the pain has worn off. Raw wood/concrete are porous and need to be coated/sealed to facilitate proper sanitation. Operator has already started looking into solutions.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.

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