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SEDO's Old Fashioned Butcher & deli

3-1050 10 Ave SW Salmon Arm BC V1E 1T2 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

SEDO's Old Fashioned Butcher & deli has been inspected 11 times by Interior Health Authority since September 30, 2013. The most recent inspection, on November 26, 2025, found no infractions.

6 of 11 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, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on November 21, 2023. For example: 7 Are foods protected from contamination?

  • 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 21, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 November 21, 2023. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 August 8, 2018. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 4 times across 2 separate inspections, most recently on November 24, 2022. For example: 4 Are written sanitation procedures (Sanitation 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.

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): - front service sausage cooler at 10C - small front service cooler (mac & cheese) at 10C
    • F1.7 Are foods protected from contamination?
      • Observation(s): Due to the concerns cited in F1.6, there are concerns about the potential for contamination.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): - spice containers and bins need cleaning - meat cutting table not cleaned frequently enough - no sanitizer bucket or spray available for cleaning throughout the day
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The spice room, upstairs storage area, and back receiving area need decluttering, organization and cleaning.
  4. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): This facility processes uninspected and inspected meats. They do not process both on the same day, and always make sure that the equipment is cleaned and sanitized in-between. They physically separate and label uninspected meats with the owners name. Although the uninspected meats are in individual tubs and a separate rack, there was very little physical separation between open uninspected and inspected meats (please attend to this).
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): There is chlorine test paper required for front service area, and QUATS test paper required for back processing area. More importantly, the sanitizer concentrations need to be tested and recorded on at least a daily basis.
      • 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?
      • 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

    0 infractions

  6. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Spice room has noticeable food spillage on the floor and is in need of a cleanup.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  7. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Hand wash station in processing area blocked with a container at the time of inspection. This was corrected during inspection.
      • F2.7E Handwashing stations must remain accessible at all times.
  8. Monitoring

    3 infractions

    • FR1.4 - Are proper drying procedures followed?
      • Observation(s): Please provide documentation that the jerky is shelf stable
      • FR1.4C - Shelf-stable 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) An Aw of ≤0.85 regardless of the pH.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions

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