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Real Raw Food

3995 Partridge Rd Naramata BC V0H 1N1 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Real Raw Food has been inspected 2 times by Interior Health Authority since March 23, 2023. The most recent inspection, on October 20, 2025, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on October 20, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 October 20, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on October 20, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 October 20, 2025. For example: 3 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 once on October 20, 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.

2 inspections

  1. Monitoring

    6 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There must test strips available to measure the concentration of sanitizers in use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Manual dishwashing poster will be provided. Two sink compartment with a drain board is available. Grinder/melanger is used for processing nut butters and chocolate. If some food contact surfaces cannot be put into sink compartments they must still achieve wash, rinse, sanitize, and air dry steps. Unclear whether sanitization step was taking place for equipment. Search for the make and model of the grinder/melanger to find the manufacturer instructions for cleaning and maintenance. Operator noted chlorine dioxide in a spray bottle (30 ppm on spray bottle label) is used as a sanitizer for food contact surfaces and is mixed/prepared in house. Please provide proof that this specific product has been approved for the intended use as a sanitizer for food contact surfaces (e.g. provide a previously issued "Letter of No Objection from Health Canada) or go through the process to have the product commercially approved as a sanitizer for food contact surfaces. Use an alternative sanitizer (e.g. chlorine, quats, iodine, hydrogen peroxide, etc. based sanitizer) in the mean time. If there are concerns with smell/taste, commercial hydrogen peroxide based sanitizers could be an option to explore. Reach out to the manufacturer for the appropriate test strips for whichever product chosen. NCCEH document on food contact surface sanitizers in food premises provided to operator.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): A cloth is used to make a piece of the grinder/melanger fit tight. A cloth can absorb moisture and collect debris and may lead to pathogen growth overtime. Operator noted that they could find a more permanent fix instead of using the cloth in this area.
      • 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): Two compartment sink for warewashing is used as a handwashing sink. Minimal food handling occurs at facility. Ensure there is a single-service product available for drying hands (e.g. paper towel) at all handwashing sinks.
      • 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): No Food Safety Plan for chocolate or nut butters available during inspection. Please develop a food safety plan that outlines each processing step for these products and send available plans for other products to the area EHO for review. Food Safety Plan Template and Guide for food processors will be provided. Send Certificate of Analysis/Assurance from supplier(s) for products using raw cacao paste and cacao nibs confirming these ingredients are free from salmonella.
      • 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): Sanitation Plan not found during inspection. Sanitation Plan template will be provided.
      • 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.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): equipment used is not sanitized- only washed and rinsed- this increases the risk for the potential of cross contamination or foodborne illness to occur. -Washing and rinsing will only physically remove soil, sanitizing is required to kill any potential pathogens present to a safe level as to not present a health hazard -Please ensure to follow appropriate manual washing procedures (scape, wash, rinse, sanitize, air dry) - discussed with operator approved sanitizers that can be used
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.

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