Skip to content
Loading map…

SEDO Old Fashioned Butcher & Deli

3-1050 10 Ave SW Salmon Arm BC V1E 1T2 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

SEDO Old Fashioned Butcher & Deli has been inspected 10 times by Interior Health Authority since September 30, 2013. The most recent inspection, on November 26, 2025, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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 3 times across 3 separate inspections, most recently on November 25, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on September 20, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 November 24, 2022. 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 3 times across 3 separate inspections, most recently on November 24, 2022. For example: 4 Are written sanitation procedures (Sanitation Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on August 8, 2018. For example: 6 Are the FOODSAFE training requirements being met?

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.

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - area near overhead door had been decluttered and was better organized (thank you) - ice machine needed descaling, cleaning and sanitizing (at least annually) - loft area is used for storage which has spilled over onto floor. This area still needs some decluttering and organization.
  3. Monitoring

    0 infractions

  4. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): They are using bleach (1 tbs/gal) for sanitizing meat slicers and counters. Please obtain chlorine test strips so that you can test and record at least daily to ensure 100ppm chlorine.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): There should be at least 2 sani-buckets available at each end of the service counter for frequent cleaning and sanitizing. The proper cleaning procedure for meat slicers of wash, rinse and sanitize (100ppm chlorine for 2 minutes) was reviewed.
      • F2.3C Clean in place warewashing procedures 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.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  5. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cheese cooler observed above 4°C. Corrective Action: Lower temperature of cooler so products are at 4°C or colder. Recommend filling top of cooler less and moving products which may be blocking air flow. Monitor coolers regularly throughout the day to ensure temperature control.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test trips available on site. Corrective Action: Obtain sanitizer test strips appropriate for sanitizer. Chlorine bleach must be at 200 ppm in spray bottles, sanitizing bucket (for cloths), and sanitizing step in manual warewashing.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cloths observed stored in soapy water to easily clean slicers. Potential bacteria growth due to no sanitizer step of cloths. Corrective Action: Store wiping cloths in 200 ppm chlorine bleach sanitizer solution (5 mL of chlorine bleach to 1 L of water or as directed by manufacture) between uses. Test or change sanitizer solution every 2 hours to ensure at 200 ppm. Do not mix chlorine bleach solution and detergent. If need hot soapy water to get grease and food debris from slicer, ensure following 4 steps of warewashing (wash, rinse, sanitize, and air dry) and store wiping cloths in sanitizer solution between uses.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
  6. Monitoring

    0 infractions

  7. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Unable to verify FOODSAFE certification at the time of inspection.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometers are required for the coolers. Little cooler "Kool-it" is ~8.7 degrees Celsius Cooler with the patties is ~6 C
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
  9. Monitoring

    1 infraction

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  10. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): The staff were mixing bleach and water to make a sanitizer, but not measuring or testing concentration of chlorine. Test strips are left with the operator to ensure proper mixing of bleach and water.

Nearby inspected facilities

Own this business? Add a badge to your website