Rodear Meats
3736 Beaver Valley Rd Big Lake BC V0L 1G0 · Abattoir – Food Processing
Inspection summary
Rodear Meats has been inspected 5 times by Interior Health Authority since November 6, 2013. The most recent inspection, on February 25, 2025, found no infractions.
3 of 5 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: Protecting food from contamination and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 April 24, 2019. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on June 20, 2017. For example:
2 - Is the premises free from a pest infestation?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 across 2 separate inspections, most recently on April 24, 2019. 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.
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- FRTE1.1 Are proper curing procedures followed?
- Observation(s): The recipe states that 0.03kg of cure (0.91%), and additional spices, is used on 1 Kg of meat for making sausages. This recipe will amount to over 200 ppm of nitrates in the product.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Gasket on the walk-in cooler door needs to be replaced or repaired. Some surfaces are showing rust. All surfaces need to be restored to be smooth, impervious, and easy to clean.
- FRTE1.1 Are proper curing procedures followed?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Presence of pest droppings noticed in the dry storage area. Please close entrance points, clean affected area with bleach solution, and discard any potentially contaminated food and food packaging.
- F2.2A - The premises must be maintained free of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please forward Food Safety Plan for the Jerky making process for the records.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
0 infractions