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Ray's Butcher Shop

104-607 Victoria Rd Revelstoke BC V0E 2S0 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Ray's Butcher Shop has been inspected 10 times by Interior Health Authority since October 31, 2013. The most recent inspection, on November 20, 2025, found no infractions.

6 of 10 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: Protecting food from contamination.

The last 3 inspections in a row found no infractions. 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 9, 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 8 times across 4 separate inspections, most recently on August 30, 2022. For example: FRTE1.1 Are proper curing procedures followed?

  • 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 10, 2019. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • 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 August 30, 2022. 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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • FRTE1.1 Are proper curing procedures followed?
      • Observation(s): Need to have the equations showing the nitrite concentrations are less then 200ppm. Emailed operator for weights on this products using Prague #1.
      • FRTE1.1A Nitrite calculations must be available for all products.
      • FRTE1.1C For products other than side bacon, the nitrate level must be at or below 200 ppm.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat Sanitizer test strips required for verifying concentrations 200ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): In the process of putting recipes to paper please include a food safety plan with these. Will send a template. Foods can be grouped. Include the equations to ensures sausages have less then 200ppm Nitrites.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
  5. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Washroom door directly connected to the back of the kitchen was open. This was corrected during inspection.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): *** Outstanding item from last inspection report.
      • 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): *** Outstanding item from last inspection report.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not on site at time of inspection.
      • 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): Not on site at the time of inspection.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  7. Monitoring

    3 infractions

    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Fly strip is hanging in the processing room. Please move to a non food area. Bathroom door (door leading to bathroom) does not have a self closing hinge.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO will email the template
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will email the template
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

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