Rio Friendly Meats

2477 E Hastings St, Vancouver BC V5K 1Y8 · Processor

Official record from Vancouver Coastal →

Inspection summary

Rio Friendly Meats has been inspected 55 times by Vancouver Coastal Health since May 6, 2015. The most recent inspection, on April 17, 2026, recorded 1 infraction.

10 of 55 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Cleaning and sanitizingHigher risk
Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.
Recorded 47 times across 34 separate inspections, most recently on April 9, 2026. For example: The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Protecting food from contaminationHigher risk
This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.
Recorded 24 times across 20 separate inspections, most recently on April 9, 2026. For example: Food is kept in a sanitary manner and is not subject to contamination.
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded 12 times across 10 separate inspections, most recently on March 26, 2026. For example: Potentially hazardous food is thawed in a manner that makes it safe to eat.
Handwashing and staff hygieneHigher risk
Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.
Recorded 10 times across 10 separate inspections, most recently on April 9, 2026. For example: Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 8 times across 8 separate inspections, most recently on April 9, 2026. For example: The premises is free of pests.

About this data

These results come from Vancouver Coastal Health, 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.

55 inspections

Routine Follow-upApr 17, 2026
1 infraction
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
Routine Follow-upApr 9, 2026
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is kept in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Sanitation plan is not developed.
  - Test strips are not available to monitor sanitizer level.
- The premises is free of pests.
  - Premises has signs of insect activity.
RoutineMar 26, 2026
10 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is kept in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not properly covered and protected from contamination.
  - Food is in contact with un-sanitized surfaces or utensils.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Employees do not demonstrate good personal hygiene which may lead to the contamination of food.
  - Hand washing stations are not properly supplied and maintained.
- Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
- Operator of a food premises has approved written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitizer levels are not being monitored and recorded.
  - Sanitation plan is not developed.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upAug 7, 2025
0 infractions
RoutineAug 5, 2025
5 infractions
- Food is kept in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
Routine Follow-upJul 30, 2025
6 infractions
- Food is kept in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
  - Premises has signs of insect activity.
RoutineJul 17, 2025
6 infractions
- Food is kept in a sanitary manner and is not subject to contamination.
  - Food is not properly covered and protected from contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
  - Hand washing stations are not properly supplied and maintained.
- Operator of a food premises has developed, maintained, and followed approved written procedures to ensure that a health hazard does not occur.
  - Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upFeb 18, 2025
1 infraction
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
Routine Follow-upFeb 12, 2025
3 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Equipment or materials not required for the operation are stored on the premises.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
RoutineJan 29, 2025
4 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Equipment or materials not required for the operation are stored on the premises.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- The premises is free of pests.
  - Premises has signs of rodent activity.
Routine Follow-upAug 23, 2024
3 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- The premises is free of pests.
  - Premises has signs of insect activity.
RoutineJul 31, 2024
4 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
  - Equipment or materials not required for the operation are stored on the premises.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not maintained/used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at an improper concentration.
  - Wiping cloths are not clean, restricted in use and/or stored in approved sanitizing solution.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upFeb 8, 2023
1 infraction
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
Routine Follow-upJan 6, 2023
2 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
RoutineNov 8, 2022
2 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
RoutineDec 18, 2021
4 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Procedures in the sanitation plan are not being followed.
Routine Follow-upJun 3, 2021
1 infraction
- Operation of premises is in accordance with approved floor plans and specifications.
Routine Follow-upMay 4, 2021
0 infractions
Routine Follow-upMar 9, 2021
0 infractions
Routine Follow-upNov 27, 2019
5 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
Routine Follow-upOct 25, 2019
4 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
RoutineOct 21, 2019
9 infractions
- Operation and maintenance of premises is in accordance with approved floor plans and specifications.
  - Premises is not in adequate repair or in sanitary condition.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present holds a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee demonstrates good personal hygiene and washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upJul 18, 2019
0 infractions
RoutineJul 16, 2019
10 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - No employee present hold a valid FOODSAFE or equivalent certificate while the Owner/Operator is absent.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is stored in a manner that promotes cross contamination.
  - Food is not stored off of floor.
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
  - Potentially hazardous food is not thawed using appropriate equipment and/or approved methods.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Procedures in the food safety plan are not being followed.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
  - Procedures in the sanitation plan are not being followed.
  - Sanitizer levels are not being monitored and recorded.
Routine Follow-upMay 16, 2019
0 infractions
Routine Follow-upMay 13, 2019
1 infraction
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
RoutineMar 29, 2019
8 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Food is not protected from contamination during transportation, display, storage or preparation.
  - Food is not stored off of floor.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
  - Procedures in the sanitation plan are not being followed.
  - Sanitizer levels are not being monitored and recorded.
Routine Follow-upNov 23, 2018
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
RoutineNov 20, 2018
7 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
  - Premises is not in good repair.
  - Premises is not separate from incompatible areas.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- A Certified food safety training course has been taken by the operator and food handlers of the food service establishment.
  - Owner/Operator does not hold a valid FOODSAFE or equivalent certificate.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
  - Equipment or materials not required for the operation are stored on the premises.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
  - Procedures in the sanitation plan are not being followed.
Routine Follow-upSep 13, 2018
4 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineAug 22, 2018
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
  - Sanitizing solution is not present or at insufficient concentration.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
  - Procedures in the sanitation plan are not being followed.
Routine Follow-upApr 20, 2018
0 infractions
Routine Follow-upApr 9, 2018
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Routine Follow-upMar 15, 2018
1 infraction
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
RoutineMar 6, 2018
8 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- Food is handled in a sanitary manner and is not subject to contamination.
  - Ready-to-eat food is in contact with un-sanitized surfaces or utensils.
- Potentially hazardous food is at a hot holding temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored or displayed at 60°C or above.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
  - Equipment, utensils and/or food contact surfaces are not in a condition that ensures safe and sanitary food handling.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Procedures in the food safety plan are not being followed.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Procedures in the sanitation plan are not being followed.
Routine Follow-upOct 2, 2017
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
RoutineSep 19, 2017
4 infractions
- Potentially hazardous food is thawed in a manner that makes it safe to eat.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Routine Follow-upAug 28, 2017
0 infractions
RoutineAug 21, 2017
3 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
- The premises is free of pests.
  - Premises has signs of insect activity.
Routine Follow-upJun 8, 2017
1 infraction
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
Routine Follow-upJun 7, 2017
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
RoutineMay 29, 2017
2 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
  - Temperature records are not being used to monitor critical limits.
Routine Follow-upMar 13, 2017
1 infraction
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
Routine Follow-upMar 2, 2017
0 infractions
Routine Follow-upFeb 27, 2017
3 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineFeb 15, 2017
4 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing station is obstructed or being used for other purposes.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
  - Temperature records are not being used to monitor critical limits.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upNov 22, 2016
0 infractions
Routine Follow-upNov 21, 2016
0 infractions
RoutineNov 14, 2016
5 infractions
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Employee hygiene is maintained.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upMay 9, 2016
2 infractions
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineApr 25, 2016
6 infractions
- Operation of premises is in accordance with approved floor plans and specifications.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
  - The premises is not maintained in a sanitary condition.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
Routine Follow-upJun 24, 2015
4 infractions
- Potentially hazardous food is at a refrigerated temperature that keeps it safe to eat.
  - Potentially hazardous food is not stored, displayed or transported at a temperature of 4°C or below.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not developed.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
RoutineMay 29, 2015
4 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
  - Hand washing stations are inadequate in number and location, preventing accessibility to all food handlers.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Food safety plan is not maintained to reflect the current menu.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.
Routine Follow-upMay 13, 2015
6 infractions
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- Each employee washes their hands as often as necessary to prevent the contamination of food.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
RoutineMay 6, 2015
6 infractions
- The Permit to Operate a food service establishment is valid and is posted in a conspicuous location.
  - Permit to Operate is not posted in a conspicuous location.
- Food is handled in a sanitary manner and is not subject to contamination.
- The premises and all equipment, utensils, and food contact surfaces are maintained in good condition and used in a manner that ensures safe and sanitary food handling.
- All equipment, food contact surfaces, utensils, dishes & glasses used on the premises are washed and sanitized in a manner that removes contamination.
- An operator of a food service establishment must develop, maintain, and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
  - Temperature records are not being used to monitor critical limits.
  - Food safety plan is not maintained to reflect the current menu.
- A food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
  - Sanitation plan is not developed.

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Rio Friendly Meats

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

PestsHigher risk

About this data

55 inspections

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