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Shuswap Meats

2995 Fosberry Rd Sorrento BC V0E 2W1 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Shuswap Meats has been inspected 8 times by Interior Health Authority since February 14, 2014. The most recent inspection, on June 24, 2026, recorded 2 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 June 24, 2026. 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 March 25, 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 March 25, 2025. 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 March 25, 2025. 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 4 times across 4 separate inspections, most recently on March 15, 2024. For example: 6 Are the premises designed and equipped to ensure safe 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.

8 inspections

  1. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No chlorine test strips available. Test strips must be available for every chemical sanitizer used on site.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Work to walk in cooler is pending. Mould growth is occurring between plastic covering and plywood wall of walk in cooler. Some raw plywood still exists. All surfaces must be sealed such that they are non-porous and easily cleanable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  2. Monitoring

    5 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Main cutting board needs some resurfacing and/or additional bleaching. Ensure an appropriate sanitizer is used on all food contact surfaces after washing and rinsing. If corrosion of metals by bleach is a concern, consider quats or other approved sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cooler surfaces refinishing still to be completed to better prevent moulding. Paint or otherwise seal all bare wood surfaces, including around door. Consider door seal on cooler, as needed, to prevent air movement around door opening. Walk in freezer has been re-built; 2 comp stainless sink and drainboard has been installed; grinder tabletop has been replaced with stainless steel
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Paper towel dispenser needs to be refilled.
      • 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?
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): For walk-in cooler, the plastic sheeting has not properly adhered to concrete foundation (lower half) and water regularly gets behind it (smells musty). He wants to remove the plastic sheeting from the foundation; clean and sanitize the foundation; and either seal or paint it. He was advised that this was fine provided it was smooth, non-absorbent and washable. For walk-in freezer, there has been water damage to walls and ceiling and its too small. He plans to build a new walk-in freezer adjacent to the garage that houses the meat processing area. He has purchased a large commercial 2 compartment sink for ware washing, but he has not installed it yet. He plans to retain the plastic laundry tub as a hand-sink. The grinder tabletop is cracked and needs to be replaced.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Refer to F2.5 for particulars.
  4. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Require a two compartment pot sink to properly wash rinse and sanitize dishes plus the hand wash sink. Please start watching for sales and have this completed within the next year as it has been a long outstanding issue.
      • F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
  5. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Premise should be equipped with an additional sink that is dedicated for sanitizing equipment and utensils - this is outstanding from previous inspection.
  6. Monitoring

    1 infraction

    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Premise should be equipped with an additional sink that is dedicated for sanitizing equipment and utensils.
  7. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Went over the food safety plan templates
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Went over the sanitation plan templates
  8. Monitoring

    0 infractions

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