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Lower Nicola Meats

540 Hwy 8 Lower Nicola BC V0K 1W0 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Lower Nicola Meats has been inspected 5 times by Interior Health Authority since May 10, 2022. The most recent inspection, on December 18, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Pests, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 4 times across 4 separate inspections, most recently on May 28, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 3 separate inspections, most recently on May 9, 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 2 times across 2 separate inspections, most recently on December 18, 2025. 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 2 times across 2 separate inspections, most recently on May 9, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 May 10, 2022. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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.

5 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): 1. INFRACTION: The walls of the walk-in cooler must be washed and sanitized on a regular basis, and when there is visible blood/debris from hanging sides etc. This task must be added to a routine cleaning schedule. Discuss with staff. 2. NOTE: The condensate water from the evaporator coils (cooling unit) in the walk-in cooler and freezer is being drained directly onto the walk-in cooler floor, creating a wet environment in the cooler that could lead to cross contamination of products and surfaces. The condensate drain pipes must be extended along the base of the walls of the walk-in cooler so that the water is discharged onto the floor adjacent to the floor drain.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): INFRACTION NOT RESOLVED: The rear outside door is left open without screen doors being used to minimize fly entry. Install screen doors, or sliding screen curtain, or keep doors closed. It is required that this is corrected.
      • F2.2B The premises must be protected against entry of pests.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): INFRACTION NOT RESOLVED: A written food safety plan is a requirement for all food processors. A food safety plan needs to be developed for this facility. Information regarding a food processor food safety plan is attached with this report. Develop the plan as required.
      • 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): INFRACTION NOT RESOLVED: A written sanitation plan is a requirement for all food processors. A sanitation plan needs to be developed for this facility. Information regarding a sanitation plan is attached with this report. Develop the plan as required.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): NOT RESOLVED: The small cooler display cooler (with plexiglas cover) by the front door does not maintain a proper temperature for the safe storage of meat products. Place the contents of this cooler in a cooler that can maintain a temperature of 4° C or colder. Correct right away.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): NOT RESOLVED: The rear outside door is left open without screen doors being used to minimize fly entry. Install screen doors, or sliding screen curtain, or keep doors closed. Correct right away.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): NOT RESOLVED: Paper towel must be kept at the hand wash sink at all times in the towel dispenser. Correct right away.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): NOTE: Staff member questioned regarding their food safety certification could not recall certification status. NOTE: There must be at least one staff member present that has valid food safety certification (i.e. FoodSafe Level 1 or equivalent). Food safety certification expires every 5 years; staff should check to ensure that their certification has not expired. Staff requiring certification can take a course on line.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): • NEW: The small cooler (with plexiglas cover) by the front door does not maintain a proper temperature for the safe storage of meat products. Place the contents of this cooler in a cooler that can maintain a temperature of 4° C or colder. correct right away.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • NOT RESOLVED: Outside doors are left open without screen doors being used to minimize fly entry. Install screen doors or keep doors closed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • NOT RESOLVED: Paper towel must be kept at the hand wash sink at all times. correct right away. • RESOLVED: The hand wash sink is accessible for use.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • NOT RESOLVED: A food safety plan needs to be developed for this facility. Information regarding a food processor food safety plan is attached with this report. Develop an appropriate plan for staff to follow.
      • 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): • NOT RESOLVED: A sanitation plan must be developed for this facility. Information regarding a food processor sanitation plan is attached with this report. Develop an appropriate plan for staff to follow.
  5. Monitoring

    8 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • Obtain the appropriate sanitizer test strips to test the mixed concentration of sanitizers used in the facility. If chlorine bleach is used as a sanitizer obtain chlorine test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): • Outside doors are left open without screen doors being used to minimize fly entry. Install screen doors or keep doors closed.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • A sanitizer is not being used in the ware washing sink. All wares etc. must be soaked in a sanitizer solution in the second sink after being washed in the first sink. Change procedure right away.
      • F2.3B Manual dishwashing procedure 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): • The facility requires a thorough cleaning of all surfaces, including floors, walls, sinks, taps & faucets. Routine cleaning procedures must be implemented to maintain the facility in a sanitary manner. Correct right away. • Remove fat accumulation from behind the smoker. • To facilitate cleaning remove any equipment etc. that is not being used in the facility.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Increase the lighting in the back walk-in cooler to assist with cleaning and maintenance inside the cooler.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • At the time of inspection wipe cloths were being soaked (cleaned) in the cutting room hand wash sink, making the sink unavailable for proper hand washing. Instead of using the hand wash sink soak/bleach wipe cloths in a large pail. • keep paper towel at the hand wash sink at all times. do not use cloth towels for drying hands in the bathroom.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • A food safety plan needs to be developed for this facility. Information regarding a food processor food safety plan is attached with this report. Develop an appropriate plan for staff to follow.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • A sanitation plan must be developed for this facility. Information regarding a food processor sanitation plan is attached with this report. Develop an appropriate plan for staff to follow.

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