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Pioneer Meats

1696 Ross Rd West Kelowna BC V1Z 1L9 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Pioneer Meats has been inspected 8 times by Interior Health Authority since October 24, 2013. The most recent inspection, on June 11, 2025, recorded 1 infraction.

1 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: Food temperature control, Handwashing and staff hygiene 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 4 times across 3 separate inspections, most recently on June 25, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 11, 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 once on June 25, 2019. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 January 11, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents 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 6 times across 3 separate inspections, most recently on June 25, 2019. 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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Operator to install handsoap and paper towel dispenser and indicated handsink. Please have this done by June 20th. This sink is used only for handwashing -- see comments Operator in meantime has access to paper towel and temporary soap for handwashing, but facility improvements should be made to ensure handwashing is accessible and reliable as discussed
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
      • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
      • F2.7E Handwashing stations must remain accessible at all times.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pepperoni was kept out at room temperature. They were placed in the upright cooler at the time of inspection. This was corrected during inspection.
      • 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): Ensure chlorine test strips are available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Display fridge holding meats not functional.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No handwash station set up in the preparation area. Washroom sink is not an acceptable place to wash hands during the course of food preparation as cross contamination could occur touching knobs and doors. This was corrected during inspection.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): ***Outstanding
  3. Monitoring

    2 infractions

    • FR1.1 - Are proper curing procedures followed?
      • Observation(s): Ongoing infraction. Ensure that amounts of nitrites used for each meat product is available for review (bacon, pork, jerky, sausage).
      • FR1.1A - Nitrite calculations must be available for all products.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please submit food safety plan to EHO for review.
  4. Monitoring

    5 infractions

    • 1 - Are proper curing procedures followed?
      • Observation(s): There is no label to indicate the percentage of sodium nitrite in the prague powder to calculate the concentration
    • 2 - Are proper cooking and cooling procedures followed?
      • Observation(s): Shelf stability test results are required for beef jerky that is being store at room temperature. This is an on-going issue.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Cutting boards have some deep grooves with noticeable build up of food/ debris.
      • 14.2 - 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.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO sent links to the template found on the Ministry of Health
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO sent links to the template found on the Ministry of Health
  5. Monitoring

    4 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Display fridge is 7.1 C
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 2 - Are proper cooking and cooling procedures followed?
      • Observation(s): Non shelf stable products need to reach an internal temperature of 4 degrees Celsius or less within the appropriate time frame.
      • 2.3 - Products must be cooled from 60°C to 20°C in 2 hours; 20°C to 4°C in 4 hours or other approved time frames for that product.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Utensils must be washed appropriately with dish soap, rinsed and fully submerged in a sanitizer for 2 min. No dish soap available on site. Bleach is available and is being used to sanitize cutting boards and stationary equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): A one compartment sink is being used for hand washing and dishwashing, the other one compartment sink's faucet is hooked up to a hose and the other one compartment sink is being used to store items. A functioning hand washing sink and at least a two compartment sink must be accessible for manual dishwashing
      • 14.13 - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • 0.43 - Do shelf-stable dried products meet shelf-stability requirements?
      • Observation(s): Products sold as shelf stable need to have lab verification performed to confirm Aw <0.85
  8. Monitoring

    1 infraction

    • 0.12 - Is there adequate segregation between carcasses from different species?
      • Observation(s): Game and domestic carcasses should have physical separation.

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