Transparency first
How We Make Them — And Why It Matters
We follow a Complex Food Preparation process — which means every batch goes through a documented, temperature-verified cook, cool, and freeze cycle. This process has been formally approved by Fraser Health. And we're proud of it.
WE SOURCE QUALITY MEAT
Raw beef and pork are sourced from licensed retail food establishments. Every purchase is receipted and filed per batch — full traceability from source to your freezer.
WE PREP BY HAND
Meat is blended with our seasoning mix, portioned, and shaped by hand in a sanitized, food-safe environment. No additives. No fillers. No wheat, dairy, soy, or nuts.
WE COOK TO 74°C — VERIFIED
Every meatball must reach an internal temperature of 74°C — measured at the thickest point using a calibrated probe thermometer. We test at least 2–3 meatballs per batch and log every reading. Undercooked = discarded. No exceptions.
TWO-STAGE RAPID COOLING
After cooking, meatballs are cooled following the two-stage protocol: Stage 1 — from 60°C down to 20°C within 2 hours (ice bath method). Stage 2 — from 20°C down to 4°C within 4 more hours. If either limit is missed, the entire batch is discarded. We don't cut corners.
FROZEN AT -18°C
Once cooled to 4°C, product is moved to a freezer at -18°C or below and held until packaged and labelled with its batch number and production date.
PACKAGED AND LABELLED
Each 450g bag is sealed in food-grade packaging and labelled with: ingredients list, net weight, production date and best-before date (3 months), storage and reheating instructions, and full allergen declaration.
Approved by
Fraser Health Environmental Health Services
Prepared in
Food Link Society Licensed Commissary Kitchen, Coquitlam BC
Operator
FOODSAFE Level 1 Cert #3703240837MM (Valid to April 2031)