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Rainer Custom Cutting

7493 Darlington Creek Forest Service Rd Darfield BC V0E 1R0 · Abattoir – Food Processing

Official record from Interior Health →

Inspection summary

Rainer Custom Cutting has been inspected 9 times by Interior Health Authority since December 3, 2013. The most recent inspection, on November 5, 2025, recorded 1 infraction.

5 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: Food temperature control and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on February 29, 2024. For example: FRTE1.2 Are proper cooking and cooling procedures followed?

  • 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 once on September 15, 2016. For example: 7 - Is the premises free from a pest infestation?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 2 times on September 15, 2016. For example: 17 - Are written food handling procedures (Food Safety Plan) current and available on site?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2025. For example: 1 Does the facility have proper monitoring supplies?

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

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Jerky fridge has a broken thermometer
  2. Monitoring

    0 infractions

  3. Monitoring

    3 infractions

    • FRTE1.2 Are proper cooking and cooling procedures followed?
      • Observation(s): The final cooked temp log is missing information ( holding or dwell time at a certain temperature) and will need to be improved to show actual observed internal temperatures in the two stages of cooling; For cooked RTE meats ( containing no poultry) the target internal temp of 145°F ( 62.8°C), the minimum dwell time is 4 minutes. This dwell time requirement must also be recorded in the log sheet to show 6.5D ( or 6.5log 10 reduction in Salmonella spp. For Rapid Cooling, " Cooled temp<39°F after 7 hours" may not meet the acceptable cooling rate. One acceptable cooling rate requires that product is cooled from to 54 to 27°C within two hours AND the Total Cooling Time from 54 to 4°C is not greater than seven hours.
      • FRTE1.2A Meat products must receive an adequate time/temperature treatment.
      • FRTE1.2B Final cook temperatures must be verified with an accurate thermometer.
      • FRTE1.2C Products must be cooled from 60 °C (140 °F) to 20 °C (68 °F) in two hours; 20 °C (68 °F) to 4 °C (40 °F) in four hours or other approved time frames for that product.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat ammonia test strips are not onsite
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): outside walk in freezer was observed keeping a temp above-18°C ( observed air temp was -10°C)
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  4. Monitoring

    1 infraction

    • FRTE1.2 Are proper cooking and cooling procedures followed?
      • Observation(s): Operator must verify hot smoked, cooked products and record for every batch processed. Operator must track and record Critical Limits ( times and temperatures ) when cooling down cooked products. Staff interviewed does not know the target temperature ( internal temp of meat processed in the hot smoker); signage/poster of HACCP plan and/or Critical Limits should be posted in the room to remind staff of the Target temperatures.
      • FRTE1.2A Meat products must receive an adequate time/temperature treatment.
      • FRTE1.2B Final cook temperatures must be verified with an accurate thermometer.
      • FRTE1.2C Products must be cooled from 60 °C (140 °F) to 20 °C (68 °F) in two hours; 20 °C (68 °F) to 4 °C (40 °F) in four hours or other approved time frames for that product.
  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    3 infractions

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): Flies were present throughout the facility. Plenty of areas outside of the facility could pose as a breading ground for flies which makes it difficult to control the fly population inside of the facility, especially when the door is kept open. Some work needs to be done on ensuring to control the flies (and other pests) within the facility to the best of the ability. Please ensure, if using pesticides, that all food and food packaging is protected.
      • 7.1 - The premises must be maintained free of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): All food processors are required to have a Food Safety Plan (how the product is being made from start to the finish) as outlined in the Food Premises Regulation. Please forward your Food Safety Plan for a review by February 2017 or earlier.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): All food processors are required to have a Sanitation Plan (provides the plan on how the facility is being maintained in a sanitary manner) as outlined in the Food Premises Regulation. Please forward your Sanitation Plan for a review by February 2017 or earlier.
  9. Monitoring

    0 infractions

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