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Sedgwick Meats

3528 Hwy 5 E Vavenby BC V0E 3A0 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Sedgwick Meats has been inspected 9 times by Interior Health Authority since December 13, 2012. The most recent inspection, on March 14, 2025, recorded 1 infraction.

5 of 9 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 Cleaning and sanitizing.

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.

  • 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 March 14, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 16, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 March 14, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 once on March 14, 2024. 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 once on June 16, 2016. For example: 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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.

9 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Note: Please do not use towels to store wash/rinsed/sanitized equipment on for drying. Use drying racks. Health Officer will email some examples. Discussed/corrected at the time of inspection. • Note at the time of inspection, processing was not occurring and walk in utilized for equipment storage.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  2. Monitoring

    3 infractions

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): • Replace or refinish rusted shelving in walk in units so that the surface is smooth, easy to clean and impervious to moisture.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Food safety plan to be updated to include all products/procedures. Health Officer to email template and information to help complete the plan for the food items at the facility. Health Officer will also email food safety posters and resources that can be printed and posted or kept in the food safety/sanitation binder. Please supply a copy for Health Officer review on or before date noted in report.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 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): • Sanitation plan must be updated/completed. Health Officer will email template and supplemental information/posters than can be printed and posted, or kept in the food safety/sanitation binder.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • FRTE1.3 Are proper fermentation procedures followed?
      • Observation(s): GDL is used for pH reduction. Degree-hour is met as well. Once fermented sausage procedure is established, the product should be sent to the lab for shelf stability testing (only if the product is not kept under refrigeration temperatures). If the final product contains beef, fermented comminuted products must have adequate E. coli controls.
      • FRTE1.3A Fermentation must be conducted in an area that minimizes the potential for contamination.
      • FRTE1.3B Fermentation area must allow humidity and temperature to be controlled.
      • FRTE1.3C The time to reach a pH of 5.3 must be measured in order to monitor compliance with degree-hours criteria.
      • FRTE1.3D For meats processed at or below 33 °C (91 °F) the degree-hour limit is 665 degree-hours.
      • FRTE1.3G Shelf-stable fermented products must meet one of the following: i) A water activity (Aw) of ≤0.90 AND a pH of ≤5.3 OR ii) A pH of ≤4.6 OR iii) A water activity (Aw) of ≤0.85 regardless of pH.
  5. Monitoring

    0 infractions

  6. Monitoring

    5 infractions

    • 3 - Are proper fermentation procedures followed?
      • Observation(s): 1. Operator did not have a pH meter to monitor product pH levels. A pH meter is required to take measurements of fermented products. Measurements are to be taken to determine end product pH of at least 5.3 (or less) and to ensure proper degree-hours for pathogen control. Operator stated that fermented products would be fermented at 18.3C for maximum of 3 days (72 hours) Degree-Hours = Time (hours) x number of degrees above 15.6C = 72 hours x (18.3 - 15.6) = 194.4 degree-hours > 665 (degree hour limit for temperature below 33C)
      • 3.3 - The time to reach a pH of 5.3 must be measured in order to monitor compliance with degree-hours criteria.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Operator stated that a mixture of bleach and soap is used for manual dishwashing method. - CDI Do not mix sanitizer with soap as soap can interfere with the sanitizers efficacy. Use the following method: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Cardboard was being used in the processing area. Ensure that surfaces are easy-to-clean, impermeable, non-porous, and non-absorbent. 2. There were holes in the wall by the smoker in the processing area. Fill any holes to prevent the entry of pests into the facility.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan needs to be submitted for review. Templates were provided. Submit a completed copy of the Food Safety Plan for review and approval.
      • 17.7 - Food processing operators must have their food safety plan approved by the health officer.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan needs to be submitted for review. Templates were provided. Submit a completed copy of the Sanitation Plan for review and approval.
      • 18.4 - Food processing operators must have their sanitation plan approved by the health officer.
  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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