Our Commitment
Food
Safety
At Spice Meat Shop, food safety is not a checklist. It is the foundation of every cut we prepare and every marinade we craft.
Our three BC locations operate under provincial food service permits and follow Health Canada and BC Centre for Disease Control guidelines. This page details our specific protocols so you can shop and cook with complete confidence.
Our Protocols
Six Standards
We Never Compromise
24-Hour Cold Marinade Protocol
Every cut is submerged in our house-blend yogurt and single-origin spice marinade at 2-4°C for a minimum of 24 hours. Cold marination inhibits microbial growth while allowing flavour compounds to fully penetrate the muscle tissue. No shortcuts. No warm-room shortcuts.
Temperature-Controlled Storage
All raw meats are stored at or below 4°C in dedicated walk-in coolers, segregated by species. Ready-to-eat products are held at a minimum of 60°C or below 4°C. We use calibrated digital probes — never estimation.
Ethically Sourced Proteins
Every animal product sold at Spice Meat Shop is sourced from licensed, federally inspected suppliers. We prioritise local BC farms that meet our strict standards for animal welfare and product quality.
Cross-Contamination Prevention
Raw poultry, red meat, and fish are handled on colour-coded boards with dedicated utensils. Staff change gloves between species. Surfaces are sanitised with food-grade disinfectant after every preparation cycle.
Staff Food Safety Training
All Spice Meat Shop team members hold current FoodSafe Level 1 certification. Managers hold FoodSafe Level 2. Annual refresher training is mandatory across all three BC locations.
Supplier Traceability
We work exclusively with licensed federally-inspected suppliers. Each batch of product can be traced back to its source facility through our intake log system. You know what you are buying.
The Science Behind It
Why 24 Hours
Matters
Yogurt-based marinades at cold temperatures allow lactic acid to gently break down muscle fibres while the cold environment keeps the meat firmly in the safe zone below 4°C. The result is flavour penetration all the way to the bone — with zero compromise on safety.
This is the same principle used in heritage butchery traditions across South Asia, now validated by modern food science. Our process is monitored by temperature loggers throughout the marination cycle.
Common Questions
Food Safety FAQ
How long is marinated meat safe to store after purchase?
Our marinated products should be refrigerated immediately and used within 2 days, or frozen for up to 3 months. We seal all products in tamper-evident packaging with a preparation date label.
What internal temperature should I cook chicken to?
Health Canada recommends a minimum internal temperature of 74°C (165°F) for all poultry. We recommend using a meat thermometer inserted into the thickest part of the cut.
Are your products free from artificial preservatives?
Yes. Our marinades contain no artificial preservatives, MSG, or artificial colour. The shelf-stability of our products relies entirely on cold-chain management.
What is your food recall process?
In the unlikely event of a supplier recall, we maintain complete batch traceability and will contact affected customers directly. Our stores are registered with the BC Centre for Disease Control.