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Pavlik's Exquisite Meat Processing and Consulting

6841 Fawn Creek Rd Lone Butte BC V0K 1X1 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Pavlik's Exquisite Meat Processing and Consulting has been inspected 8 times by Interior Health Authority since February 27, 2015. The most recent inspection, on July 21, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 2 times across 2 separate inspections, most recently on May 22, 2025. 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 September 14, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 times across 2 separate inspections, most recently on August 25, 2022. 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 2 times across 2 separate inspections, most recently on November 10, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

  • 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 August 25, 2022. For example: 6 Are the FOODSAFE training requirements being met?

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

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7: Facility did not have a single service drying product for handwashing. Corrective Action: Acquire a single service drying product during operation. Re-usable hand towels may result in the transfer of potentially harmful microorganisms to ready-to-eat meat products.
  3. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): • No chlorine sanitizer testing strips available onsite Corrective Actions: • Operator must have sanitizer testing strip onsite and use to verify concentration for adequate sanitizing power. Instructed to use the 5ml per litre measurement for 200 ppm chlorine concentration.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Operator needs to have paper towels on dispenser - single dispense style to reduce contamination risk.
      • 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): Operator was not able to locate during inspection. If found please email a copy to EHO
      • 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): Operator was not able to locate during inspection. If found please email a copy to EHO
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was not able to locate during inspection. If found please email a copy to EHO
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Still outstanding: smoker needs to be sheltered from elements, dust, and similar. Covering of the smoker is tied to a larger construction undertaking.
  7. Monitoring

    4 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Ensure to label containers with food additives and spices. Container with red lid did not have any information on the contents. Keep all food items away from the chemicals.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): In compliance: The overall facility is well laid out allowing for separation of raw and ready to eat products and for proper ready-to-eat production flow. Hand washing facilities are placed so to accommodate washing hands while in different areas of the facility. Surfaces are smooth, impermeable, and easy to clean. Out of compliance: outdoor area leading to the smoker did not have cover to protect from rain, snow, and dust when moving food products to and from the unit. As discussed with the operator at the time of the inspection, the works on the smoker are tied to a larger scale renovation project and it is projected to be finished by April next year.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): As per the Food Premises Regulation, food processors need to have a Food Safety and Sanitation Plan. Please follow the link for the work book: http://www.bclaws.ca/Recon/document/ID/freeside/11_210_99
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please follow the link for the work book: http://www2.gov.bc.ca/gov/content/health/keeping-bc-healthy-safe/food-safety/food-safety-sanitation-plans/sanitation-plan-workbook
  8. Monitoring

    3 infractions

    • 0.17 - Does the smoke house location prevent or reduce potential sources of contamination?
      • Observation(s): Smoke house is located outside of the processing area
    • 0.34 - Has the degree/hour limit been met for all products?
      • Observation(s): At 30 °C for 48 hour does not meet the the degree hour limits. Time for product to reach 5.3 must ensure the degree hour limit of 665 is not exceeded.
    • 0.61 - Is an approved Trichinella control method in place for pork/at-risk species?
      • Control must be consistent with established methods.

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