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Okanagan Rawsome Inc.

92 Stroulger Rd Grindrod BC V0E 1Y0 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Okanagan Rawsome Inc. has been inspected 8 times by Interior Health Authority since July 30, 2013. The most recent inspection, on September 9, 2025, found no infractions.

4 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 once on August 22, 2022. 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 September 19, 2019. For example: 4 Are proper freezing and thawing procedures followed?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 18, 2024. For example: 5 Are the FOODSAFE training requirements being met?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 9, 2017. For example: 1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 June 9, 2017. 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.

8 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator has HACCP training but not food safe.
  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): F2.5 - Equipment dried on towels after washing and sanitizing Corrective action: Discontinue use of towels under drying equipment
  5. Monitoring

    1 infraction

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen vegetables were being thawed on the counter. Ensure all thawing is done in the cooler or under cold running water.
  6. Monitoring

    2 infractions

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): **At the time of inspection, owner had identified that a line needs replacing for septic field, line was dug up and some water from the line was noted at time of inspection. The owner's husband just dug it up to see what was going on as he had suspected the line may not be working. That area was dry at time of inspection(with exception of dug up area with some effluent). Under the BC Sewerage System Regulation, an “authorized person” identified in the legislation is the only one that can legally perform any work on a septic system. An “authorized person” under the legislation is an Registered Onsite Wastewater Practitioner or a professional(i.e. an engineer). If the professional is an engineer, you would be able to see if they are one listed on this website: https://www.apeg.bc.ca/Member-Directories/Professionals-for-Sewerage-System-Regulation Alternatively, a Registered Onsite Wastewater Practitioner(ROWP) can be found here: http://owrp.asttbc.org/c/finder.php Essentially, if the person who will be doing work on the septic system is on either of these websites, they would be considered suitable(under the legislation) for conducting work on your septic system. Discussed with owner at time of inspection that the septic field will need to be assessed by an authorized person(i.e. a ROWP or engineer) to determine any problems and make the necessary repair or upgrade legally.
      • F2.1F - Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): -Lighting: all have shatterproof covers on lights -All tables are stainless steel **One blue large cutting board is deeply scared and should be replaced
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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