Skip to content
Loading map…

Sanderson Farms

3059 Hwy 3 Keremeos BC V0X 1C2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sanderson Farms has been inspected 8 times by Interior Health Authority since May 9, 2013. The most recent inspection, on May 16, 2025, recorded 4 infractions.

2 of 8 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, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 4 separate inspections, most recently on November 9, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 5 times across 4 separate inspections, most recently on May 16, 2025. For example: 7 Are foods protected from 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 4 times across 3 separate inspections, most recently on March 7, 2024. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 November 9, 2021. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 6 times across 3 separate inspections, most recently on November 9, 2021. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

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.

8 inspections

  1. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): At the time of inspection, food items were observed stored on the floor. Corrected During Inspection: Operator moved all food items onto shelving units.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): At the time of inspection, the following were observed: [1] Lactic acid sanitizer test strips were unavailable on site. Operator agreed to purchase the test strips for frequent sanitizer monitoring. [2] Cooler beside the three-compartment sink missing a thermometer. Ensure the cooler is equipped with a thermometer for frequent temperature monitoring.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At the time of inspection, scoops were observed submerged in food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection, FOODSAFE certificates were not available on site. Operator agreed to email FOODSAFE certificates.
  2. Monitoring

    2 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - walls between kitchen and bar/walk-in door need to be finished to a cleanable durable surface - walk-in cooler needs a re-paint/seal of the ceiling
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): - kitchen hand sink paper towel dispenser not functional - please repair/replace
  3. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - hot holding unit in fruit stand not keeping foods at 60C or hotter as the colder weather is cooling the unit significantly. Foods discarded and operator aware that closer monitoring is needed as the weather continues to cool
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - please ensure a bottle of surface sanitizer (not just hand sanitizer) is readily available for the kitchen and service areas
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - dishwasher has significant scaling inside unit and dispenser is throwing alarm during cycle; dishes appear clean and rinse cycle hotter than 82C/180F. Please repair/replace unit before starting next season.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): - hot-line prep cooler not working at time of inspection. Please repair/replace unit - ceiling light above hot-line not working; please repair/replace fixture
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please have food safety plan readily available for review
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please have sanitation plan readily available for review
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): - please confirm FoodSafe (or equivalent) certification for all food handlers who may be working alone
  4. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - please ensure fans of coolers are not blocked/covered by plastic film as this significantly reduces air flow through the evaporator that is cooling the air; please monitor the temperature of this unit closely - please ensure samosa hot holding is at 60C throughout service
  5. Monitoring

    11 infractions

    • F1.1 - Are proper cooking and reheating procedures followed?
      • Observation(s): - cooked samosas observed at 30C with no record of cooking time or internal food temp - no record of re-heated samosas reaching internal temp of 74C
    • F1.2 - Are proper hot holding procedures followed?
      • Observation(s): - buffet table reading 50C on right side - must be 60C or hotter
    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): - no record of proper cooling of cooked foods
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - prep cooler at hot line reading 12C - must be able to hold foods reliably at 4C or colder
    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): - hand sink used to store raw chicken - hand sink not stocked with dispensed paper towel
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - no sanitizer observed in use in kitchen
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - raw foods observed next to ready-to-eat foods
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): - hand sink paper towel dispenser not stocked
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): - main kitchen staff have turned-over and new staff does not have FoodSafe certification
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please update your food safety plan
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please update your sanitation plan
  6. Monitoring

    8 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): - observed tray of deep fried items on counter at 25C - operator said foods are re-cooked: this is a food item that should be cooled in a food safe manner, i.e., from 60C to 20C in 2hrs and from 20C to 4C in 4hrs, to reduce possible pathogen growth. Please start recording your cooling practices for those foods that are cooled for later service.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): - many foods observed in the Danger Zone (i.e., 4C/40F - 60C/140F) and in open containers - prep cooler at hot line reading 12C - must be 4C/40F or lower
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): - please ensure lids are on all containers of foods
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): - all surfaces in kitchen must be non-absorbent, easily cleaned, and non-toxic, i.e., cutting boards, and support boards across double-sink - all containers for food must be made of food-grade materials (e.g., plastics will have the NSF logo)
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - paper towel dispenser is not dispensing paper towel
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): - chef needs FoodSafe certification
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): - please have a food safety plan that describes all items on your menu, including the sauces you are preparing for your menu items; you may wish to use the template document provided, or any other format you wish that works best for you.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): - please feel free to use the template document provided
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website