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Illichmann's Meats, Sausage & Gourmet Foods

1937 Gordon Dr Kelowna BC V1T 3H8 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Illichmann's Meats, Sausage & Gourmet Foods has been inspected 10 times by Interior Health Authority since January 24, 2013. The most recent inspection, on April 16, 2026, recorded 2 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 6 separate inspections, most recently on April 16, 2026. For example: 7 Are foods protected from contamination?

  • 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 3 times across 3 separate inspections, most recently on December 11, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 December 6, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 December 6, 2016. For example: 5 - Are there handwashing stations available and properly supplied?

  • 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 9 times across 6 separate inspections, most recently on December 11, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed open foods were hanged under/close to dripping water from the walk-in cooler fan. CDI- Operator was instructed to move foods to a different area in the cooler and put a bucket/container under the cooler fan.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Sanitizer bucket was unlabeled. One of the quats sanitizer bottle was labeled as 'vinegar'. Ensure chemicals must be labelled properly. Observed ice scoop stored on an unclean surface and salt scoops stored in the bin with the handle in direct contact with the salt. This practice creates a risk of contaminating the food with potential pathogens transferred from hands / unclean surface. Ensure scoops are stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Detergent pipe observed clogged in the dishwasher. Ensure dishwasher is supplied with detergent for adequate washing of utensils.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B Bare wood exposed on the shelves of the dry storage area. Wood is an absorbent material and cannot be properly cleaned and sanitized. Refinish, repair, or replace the wood and ensure a non-absorbent, easy to clean material is used. F2.C Wet wiping cloths observed stored on food contact surfaces and some wiping clothes appeared to be degrading. Wet wiping cloths can accumulate food debris and may allow the growth of pathogens, which can cross-contaminate the surfaces. Discard the degrading wiping clothes and ensure wiping cloths are stored in an adequate sanitizing solution or establish a system in place to replace wiping clothes after use. F2.5E French fry cutter was observed in unclean condition. Ensure equipment that are not used on the premises are either removed from premises or kept in sanitary condition. F2.5B & F2.5EK Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, Walk-in cooler fan guards, Walk-in cooler ceilings, ice machine, food containers, ice scoop, kitchen ceiling, lights, tongs/utensils containers, knives and knife holder.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Develop a detailed food safety for the food processing facility. It was previously mentioned that procedures for fermentation, drying, and trichinella control were not clearly defined in the last version of the Food Safety Plan (FSP) submitted to EHO. Please update the FSP to clearly define fermentation procedures, drying procedures, and trichinella control procedures for pork/at-risk species. Submit a copy of the updated FSP to EHO.
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide a detailed sanitation plan of the facility, stating what items require cleaning, cleaning and sanitation procedures, and how often items need to be cleaned.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for monitoring sanitizer concentration were found tp be expired at time of inspection.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): EHO identified areas requiring deep cleaning. Cleaning procedures must be conducted frequently enough to prevent the accumulation of dust, particles, and residues to prevent the development of unsanitary conditions. Please ensure that routine cleaning does not neglect hard to reach areas. The following areas require deep cleaning; Walk-in cooler fan guards, Walk-in cooler ceilings, Behind/beneath shelving. To resolve this infraction provide EHO with pictures of the walk-in coolers, confirming cleaning has been completed, by October 30th.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Finalized food safety plan has not yet received EHO approval. Procedures for fermentation, drying, and trichinella control were not clearly defined in the last version of the Food Safety Plan (FSP) submitted to EHO. Please update the FSP to clearly define fermentation procedures, drying procedures, and trichinella control procedures for pork/at-risk species. Submit a copy of the updated FSP to EHO by
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Operator must develop monitoring procedures for critical control points during sausage production and record results in a log. Provide EHO with a copy of monitoring logs for approval to resolve this infraction.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Upstairs walk-in cooler requires cleaning. Walk-in cooler in basement requires maintenance to address damage to the ceiling and leakage. Provide EHO with photos of the completed cleaning and repairs to resolve this infraction.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator is working on developing a Food Safety Plan (FSP). EHO will provide operator with resources to complete the FSP and develop proper monitoring/record keeping procedures.
  5. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Meat side and product touching in the walk in cooler. This was corrected during inspection.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • FRTE1.6 Is an approved Trichinella control method in place for pork/at-risk species?
      • Observation(s): Semi dry ham product currently not being monitored with an appropriate Trichinella control method.
      • FRTE1.6A Control method must be consistent with established methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer from spray reservoir was empty at the time of inspection. Will be borrowing sanitizer from adjacent food service facility in the meantime. Company refills reservoir once a week.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Some recipes contain step wise procedure and time/temperatures. Ongoing work to include critical control and monitoring steps.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): ***Outstanding infraction
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    1 infraction

    • FRTE1.3 Are proper fermentation procedures followed?
      • Observation(s): Unable to verify fermentation degree hours and pH.
  7. Monitoring

    5 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The display cooler is 11 degrees Celsius. The temperature logs indicate that is has been over 4 degrees Celsius for several days. Please add a corrective action column and the required temperature parameters to the temperature logs. Please move the pepperoni to an alternative fridge in the mean time.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Dead bugs were found in a white powdered 'thickener' in the downstairs dry storage. Please dispose of the thickener.
      • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • 11.2 - Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): Reviewed sanitation procedures. Food contact surfaces should be cleaned with soap and water, rinsed, then sanitized. Reviewed procedures for back food prep area as well as deli slicer. Reviewed sanitizer use. 200 ppm is no rinse level. Level at time of inspection was 400 ppm. To be adjusted by supplier. Rinse required until then.
  10. Monitoring

    0 infractions

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