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Tappen Valley Meats

2655 Wrights Mill Rd Tappen BC V0E 2X3 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Tappen Valley Meats has been inspected 9 times by Interior Health Authority since December 18, 2012. The most recent inspection, on October 21, 2025, found no infractions.

2 of 9 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.

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 2 times across 2 separate inspections, most recently on October 14, 2021. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 11 times across 6 separate inspections, most recently on October 29, 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 October 29, 2024. For example: 2 Is the premises construction and layout unchanged and in accordance with approved plans?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on December 6, 2022. For example: 1 Does the facility have proper monitoring supplies?

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

    0 infractions

  2. Monitoring

    2 infractions

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Temporary repairs made to walk-in cooler flooring (puck board used). Complete repairs with suitable floor tile
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The operator was provided with a template, please submit this before the end of this year.
  4. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cutting board closest to spice area has deep grooves around the edges making the surface not smooth and easily cleanable. • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not available at the time of inspection.
  5. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cutting board closest to spice area has deep grooves around the edges making the surface not smooth and easily cleanable.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not available at the time of inspection.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not available at the time of inspection.
  6. Monitoring

    3 infractions

    • FR1.1 - Are proper curing procedures followed?
      • Observation(s): Please ensure to be using 48 grams instead of 50 g for the Cajun sausage. (Scale can only read in even measurements)
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
  7. Monitoring

    2 infractions

    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): EHO will provide templates
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO will provide templates.
  8. Monitoring

    1 infraction

    • 0.12 - Is there adequate segregation between carcasses from different species?
      • Observation(s): Beef and pork carcasses are on the same rail with no physical barrier between them.
  9. Monitoring

    0 infractions

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