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Mike's Specialty Meats & Custom Cutting

128 Highway 97B Enderby BC V0E 1V3 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Mike's Specialty Meats & Custom Cutting has been inspected 9 times by Interior Health Authority since October 10, 2013. The most recent inspection, on October 21, 2025, recorded 1 infraction.

3 of 9 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, Pests and Handwashing and staff hygiene.

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 October 21, 2025. 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 2 times across 2 separate inspections, most recently on November 28, 2024. 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 once on November 28, 2024. For example: 7 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 6 times across 3 separate inspections, most recently on September 21, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on April 17, 2018. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walk-in freezer door has still not been repaired/replaced.
  2. Monitoring

    3 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): There was evidence of rodent activity in smoker room. Please ensure the building exterior is free of weeds/bush around perimeter and ensure that there are no entry points. Please also ensure that all doors are tight fitting and that there are no small holes in building exterior including utility entry points. Finally, please ensure that there are rodent traps/bait in the event that they gain entry.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The walls were clean and floors were better but need to keep up with this better. The ceilings are smoke stained due to exhaust system not working well. They have installed a new fan, and have vents in wall and roof for make-up air. The ceiling could do with a good cleaning at end of season. The walk-in freezer has not been repaired, the door has fallen off hinges, is bent and splitting. He installed a plastic curtain inside to help until he gets door repaired/replaced. The refrigeration unit has a lot of ice build-up from improper moisture capture and drainage. The freezer must be properly repaired, and food product protected from moisture. Please replace/repair freezer by March 31, 2025.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - smoker exhaust system not working - no make-up air system to ensure air balance - floors and walls require a thorough cleaning - walk-in freezer defrost system is leaking
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available. Corrective Action: Obtain sanitizer test strips appropriate for sanitizer used to ensure at proper concentration for sanitizing step of warewashing.
      • 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): Evidence of pests (flies). Corrective Action: Recommend installation of fly light or sticky traps in non-food processing/preparation areas to help control flies.
      • F2.2C The premises must be maintained free of pests.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): No written Food Safety Plan. Corrective Action: Ensure food safety plan available on premises. EHO to send template.
      • 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): No written Sanitation Plan. Corrective Action: Ensure sanitation plan available on premises. EHO to send template.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Probe thermometer available. Ensure test strips are available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): ***Outstanding infraction.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): ***Outstanding infraction.
  7. Monitoring

    3 infractions

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Light closer to animal receiving area in the animal hang cooler not functional at the time of inspection.
      • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Resources given to operator at the time of inspection.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Resources given to operator at the time of inspection.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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