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Rory Griffin

39 Byers Rd Cherryville BC V0E 2G1 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Rory Griffin has been inspected 5 times by Interior Health Authority since October 16, 2013. The most recent inspection, on September 18, 2025, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 once on September 18, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 18, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 once on September 26, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • 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 September 26, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 7 times across 3 separate inspections, most recently on September 18, 2025. For example: 1 Are proper cooking 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

  1. Monitoring

    6 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1A: Smoked sausage is cooked to 155°F only. Corrective Action: Cook sausages to an internal temperature of 165°F or hotter.
      • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Sanitizer test strips are not available. Corrective Action: Provide chlorine test strips to monitor bleach concentration. Ensure the strips are designed for use in food premises and have a 10-200 ppm test range. F2.1B: The analog probe thermometers onsite do not display temperatures below 130°F, one has water damage. Corrective Action: Obtain one or more new NSF-certified digital probe thermometers. Analog thermometers are acceptable if required for cooking, as long as they accurately display a full range of temperatures (e.g. 0-100°C or 32-212°F). Discard old thermometers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Cleaned equipment is dipped in sanitizer, not immersed. Corrective Action: After cleaning, leave items immersed in sanitizer solution at a concentration of 200 ppm chlorine for at least 30 seconds (5 mL bleach per litre water or 1 tbsp per gallon). F2.3B(2): There is rust on one knife sharpener. All other utensils are in good condition. Corrective Action: Remove the rust. If this is not successful, remove the sharpener from the premises. F2.3D: Lemon-scented bleach is used. Chemicals in scented bleach are not safe or effective for use on food contact surfaces. Corrective Action: Use unscented bleach diluted to 200 ppm for sanitizing food contact surfaces. Bleach solution at concentrations greater than 200 ppm must be rinsed off with water. Allow at least 1 minute of contact with the treated surface before rinsing. Sanitizer diluted to 200 ppm can be left to air-dry, no rinse required. Avoid adding soap to bleach solution. This can decrease sanitizer efficacy and leave soap residue. Sanitizer solution only requires bleach and water.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7C: The paper towel dispenser was not installed at the new hand sink. Corrective Action: Move the existing paper towel dispenser to the hand sink; mount it within reach of the sink. Refill the dispenser. After handwashing, dry hands with paper towel only. Soap should also be provided in a mounted dispenser for ease of use, but a pump bottle is acceptable.
      • 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): F3.3: A Food Safety Plan is not available. Corrective Action: Develop a Food Safety Plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: A Sanitation Plan could not be located. Corrective Action: Develop a Sanitation Plan. Keep both Plans accessible onsite.
  2. Monitoring

    4 infractions

    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4A: Meat in the walk-in freezer was measured at -9°C. One evaporator fan does not work. Corrective Action: Repair the unit so the fan is operational. Adjust or service the freezer so food is maintained at -18°C.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A: Observed two knives with visible rust. Corrective Action: Safely discard the damaged knives.
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Locate or develop a Sanitation Plan. Keep a copy onsite.
  3. Monitoring

    3 infractions

    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): ***Outstanding infraction. Water treatment device is not not working properly. Bottled water being used for manufactured products; bleach used during clean up. Facility must be supplied with a source of potable water. Treatment devices must be kept in working order.
      • F1.4B Water supplied to the facility must be potable.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan partially complete. Recipes and directions for some RTE products are available. Hazard identification, verification and correction actions for food processing steps are missing. Resources will be provided to the operator.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): None on site at the time of inspection. Resources will be provided to the operator.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    1 infraction

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Water treatment device is not not working properly. Bottled water being used for manufactured products; bleach used during clean up. Facility must be supplied with a source of potable water. Treatment devices must be kept in working order. Dec. 1 follow up.
  5. Monitoring

    1 infraction

    • 0.12 - Is there adequate segregation between carcasses from different species?
      • Observation(s): Game carcasses, especially carnivore species such as bear, must be separated from other carcasses such as beef.

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