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Rangeland Meats

7230 Knouff Lake Rd Kamloops BC V0E 1Z1 · Abattoir – Food Processing

Official record from Interior Health →

Inspection summary

Rangeland Meats has been inspected 4 times by Interior Health Authority since August 28, 2019. The most recent inspection, on April 2, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 April 2, 2026. 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 on January 30, 2024. For example: 7 Are foods protected from contamination?

  • 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 April 2, 2026. For example: FRTE1.2 Are proper cooking and cooling procedures followed?

  • 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 3 times on January 30, 2024. For example: FRTE1.1 Are proper curing procedures followed?

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.

4 inspections

  1. Monitoring

    2 infractions

    • FRTE1.2 Are proper cooking and cooling procedures followed?
      • Observation(s): Critical limit stated for this CCP on the HACCP plan must be re-worded to state cool down from 60 to 20°C in two hours ( INSTEAD of 60-26°C in two 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.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): one of two hand wash stations has an empty towel dispenser
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  2. Monitoring

    0 infractions

  3. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): leak in the ceiling ( water dripping into the bucket positioned in the middle of the floor , originating from the hose/pipe connected to the light fixture ) inside the walk in cooler to be addressed; uncovered meat kept on the shelves in the cooler
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • FRTE1.1 Are proper curing procedures followed?
      • Observation(s): EHO Requests to see recipe, label directions ( for PP or mix containing nitrates/nitrites) and calculations for nitrite. To process the request to sell nitrite/nitrate containing products at the Temp Food Market ( Kamloops Farmers Market), Operator must submit the food safety plan, detailed procedures, nitrite/nitrate calculations, and any supporting documentation (quality assurance testing/lab results) to the EHO for review.
      • FRTE1.1A Nitrite calculations must be available for all products.
      • FRTE1.1B The nitrate level must be at or below 120 ppm for side bacon.
      • FRTE1.1C For products other than side bacon, the nitrate level must be at or below 200 ppm.
      • FRTE1.1D Fermented meat product must contain a minimum nitrate level of 100 ppm and a minimum salt concentration of 2.5%.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): floor area by the door way of the walk in freezer needs a thorough scrubbing /washing; Waste SRM to be contained and not piled up on the floor shelves inside the walk in cooler(s) and walk in freezer were lined with cardboard ( not washable and may facilitate cross-contamination between different products) See comments under F2.6 ( storage of washed/dried food contact surfaces)
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Cutting Room has a malfunctioning hand wash station Sausage-making Room is missing liquid soap dispenser
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please submit HACCP plan or food safety plans
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please submit Sanitation Plan
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  4. Monitoring

    0 infractions

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