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Interior Cut Rite

2741 Tranquille Rd Kamloops BC V2B 7Y3 · Meat Processing - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.5 / 5 (8)

Contact details, hours and reviews from Google Maps

Inspection summary

Interior Cut Rite has been inspected 9 times by Interior Health Authority since August 27, 2013. The most recent inspection, on November 14, 2025, recorded 2 infractions.

3 of 9 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 3 times across 3 separate inspections, most recently on November 14, 2025. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 November 14, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 1, 2024. 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 December 15, 2016. 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 7 times across 4 separate inspections, most recently on November 1, 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.

9 inspections

  1. Monitoring

    2 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): cooling log was being used for recording final cooked temperatures and the methods for tracking of cooling down times was not in keeping with established standard of generic food safety plans ( 60°C-20 and 20-4°C), or the specialized alternate cooling methods for processed meats.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
      • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): less than 200 ppm Quat ammonia in the solution that is produced by the mixing/dispensing mounted over the two compartment sink ( Ecolab system)
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  2. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sausage walk in cooler was at 7°C ; cutting room was being maintained at 10°C, walk in cooler for hanging carcasses was being maintained at 4-5°C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sausage cooler needs a thermometer
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): trays were washed by employee but the sequence for proper warewashing (wash-rinse-sanitize and air dry )were not being followed; Suggested to operator to post the sign, "Three sink Dishwashing Method" by the ware washing sink to remind employees to observe proper sequence when washing/sanitizing food contact surfaces
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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): Grille for the fan inside the walk in cooler ( sausage) has a build up of dust/grime which needs to be wiped clean.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Two types of chemicals are being used for sanitizing/disinfecting in the premises: Hydrogen Peroxide ( Avmore Ecopure EP50) and Ecolab multi quat- Operator must procure test strips for both chemicals
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Avmor chemical is expired ( information on the bottle says EXP 2019/11); Ecolab Peroxide Test Strip shows 0 ppm in solution ( manually mixed, diluted from the bottle in the two compartment warewashing sink)
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): WI freezer #2 at -12°C ( other freezers checked were WI /walk in #1 and WI# 3)
  4. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Spoke with operator - template is to be resent
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Spoke with operator - template is to be resent
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Few rodent droppings noticed in the dry storage area. Food (spices) were kept in enclosed containers preventing pest entry.
      • F2.2A - The premises must be maintained free of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Template provided.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Template provided.
  7. Monitoring

    1 infraction

    • 4 - Are proper drying procedures followed?
      • Observation(s): Currently verifying shelf stability. Please verify time and temperature for drying non-fermented products
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Perry Penney

    I took a lovely clean two point Muley to these guys for processing. Just over a week later I received everything back. They are professional, I am beyond happy with the product, they are busy for good reason! I highly recommend these guys for any cutting and wrapping needs you have! Delicious!

  • Latzy11

    Cut Rite Meats had excellent service from start to finish. Mike is an amazing guy and worked with us to ensure we were kept in the loop with everything along the way. The price was excellent and so was the quality of the product.

  • Casey Van Ierland

    Took great care of our Moose last October. Snuck us in last minute as we were in dire need of getting our animal cooled down. Will be using again if we pull another tag. Worth the 8 hour travel back to pick up the meat a few weeks later. Thanks again!!

  • Jason Beers

    I have brought multiple big game animals to Interior Cut-Rite (bear, whitetail deer, mule deer) and they always do a great job. Their sausage is top notch and their cut and wrap is awesome. Highly recommend

  • Taryn Paton

    Awesome experience both this year and last year! We prefer our pepperoni on the drier side so asked it to be smoked longer and they were more than accommodating! We also asked for Jalapeño added into the cheese smokies and they were happy to do what ever we requested. Amazing customer service - such kind people. The best bear pepp I’ve had! Also, a spotless butcher shop that smelled great too! Thank you interior cut rite!!! 👍

  • Perry Penney

    I took a lovely clean two point Muley to these guys for processing. Just over a week later I received everything back. They are professional, I am beyond happy with the product, they are busy for good reason! I highly recommend these guys for any cutting and wrapping needs you have! Delicious!

  • Latzy11

    Cut Rite Meats had excellent service from start to finish. Mike is an amazing guy and worked with us to ensure we were kept in the loop with everything along the way. The price was excellent and so was the quality of the product.

  • Casey Van Ierland

    Took great care of our Moose last October. Snuck us in last minute as we were in dire need of getting our animal cooled down. Will be using again if we pull another tag. Worth the 8 hour travel back to pick up the meat a few weeks later. Thanks again!!

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