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Rick's Fine Meats & Sausage

1350 Theatre Rd Cranbrook BC V1C 6S7 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Rick's Fine Meats & Sausage has been inspected 15 times by Interior Health Authority since February 6, 2013. The most recent inspection, on September 2, 2025, found no infractions.

6 of 15 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.

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.

  • 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 2 times across 2 separate inspections, most recently on May 5, 2016. For example: 2 - Are proper hot holding 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 4 times across 4 separate inspections, most recently on April 6, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on November 2, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary 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 3 times across 2 separate inspections, most recently on April 6, 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.

15 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Daily temperature charting of coolers required.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Carried forward. Operator planning to install metal shelves.
  5. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wood Shelving still not address by operator
  6. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Continued issue: Wood shelving in walk in cooler is being planned to be replaced with stainless steel shelving within a year. All products on shelving were observed being packaged, and shelving is being lined with butcher paper.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  7. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wood shelving in walk in cooler to be replaced. Carried over from previous inspection report. Note: All products on shelving are packaged and shelving lined with butcher paper.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  8. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in walk in cooler to be replaced. Carried over from previous inspection report. Note: All products on shelving are packaged and shelving lined with butcher paper.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  9. Monitoring

    1 infraction

    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in walk in cooler to be replaced. Carried over from previous inspection report. Note: All products on shelving are packaged.
      • F3.4B - 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.
  10. Monitoring

    2 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): The temperatures of the sausage rolls should be monitored. Some of the rolls were at 55°C because they were not kept directly under the lamp.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
      • 2.2 - Accurate thermometers must be provided to monitor equipment.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in the walk in cooler to be replaced. Carried over from previous inspection.
  11. Monitoring

    2 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Some items in display cooler in retail area were found to be 6*C - 8*C. Likely due to loading cooler to close to the front. Items to be moved and temperatures to be monitored and recorded.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Wood shelving in the walk in cooler to be replaced. Carried over from previous inspection.
  12. Monitoring

    0 infractions

  13. Monitoring

    2 infractions

    • 0.11 - Is there adequate segregation between inspected and uninspected carcasses?
      • Observation(s): At the time of inspection, inspected beef carcasses were hanging in contact with game carcasses in the cooler. There is inadequate segregation between inspected and uninspected carcasses. As discussed at the time of inspection, if the cooler is too full to keep them in separate areas (separated by air gap), then hanging a piece of plastic or other sanitizable material between carcasses of different species that are touching would be acceptable. This material can then be cleaned and sanitized as needed.
    • 0.12 - Is there adequate segregation between carcasses from different species?
      • Observation(s): see above.
  14. Monitoring

    0 infractions

  15. Monitoring

    0 infractions

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