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Bon Ga Korean Cuisine & Rolls

107-437 Glenmore Rd Kelowna BC V1V 1Y5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bon Ga Korean Cuisine & Rolls has been inspected 11 times by Interior Health Authority since February 12, 2013. The most recent inspection, on July 21, 2025, recorded 4 infractions.

3 of 11 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

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 8 times across 6 separate inspections, most recently on July 21, 2025. For example: 7 Are foods protected from 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 5 times across 5 separate inspections, most recently on November 2, 2021. For example: 3 Are proper cooling and reheating procedures followed?

  • 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 3 times across 3 separate inspections, most recently on November 27, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 12, 2018. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on December 12, 2018. For example: 2 Are proper pest control measures in place on the premises?

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

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Observed raw animal proteins stored above ready-to-eat foods (e.g., kimchi) in the single-door fridge in the cooking area and the double-door fridge in the back storage room. Please reorganize both fridges with raw animal proteins stored below and separate from ready-to-eat foods.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Observed expired chlorine and QUAT test strips on site. Please replace with new test strips that are within their expiry dates.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed the artificial lighting fixture in the back storage room to be missing a protective cover. Please replacing the missing cover.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1) Observed the shelving unit under the service window to be deteriorating and exposing unfinished wood. Please refinish the unit with a suitable material that is smooth, non-absorbent, and easy to clean, or replace the unit entirely. 2) The painted wall behind the two-compartment sink was observed to be chipping. Please repaint the wall to ensure it is smooth, non-absorbent, and easy to clean.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  2. Monitoring

    3 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Freezers were completely full at the time of inspection and although ice wands were wrapped in plastic wrap, they were in storage packed tightly/immediately below raw meat and, stored against a build up of ice on the freezer wall. Please provide additional freezer space to support sanitary storage of ice wands, as well as, to enable separation of raw meat and ready to eat foods.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The main kitchen dishwasher final rinse chlorine concentration was measured at <50ppm at the time of inspection. Please have this dishwasher serviced by a repair technician by the end of day and ensure that dishes are sanitized in a sink with 100ppm chlorine following washing as an interim measure. Please confirm repair to the dishwasher by end of day on Tuesday November 28, 2023
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): As discussed, please complete additional cleaning of floors at the perimeter of the kitchen, kitchen entry, bathrooms, main hallway and back area of the restaurant. Please also ensure that some food storage containers that were observed visibly dirty are cleaned more frequently to ensure sanitary food storage.
  3. Monitoring

    3 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Operator is currently cooling a large volume of broth inside in a commercial upright refrigerator within the original large cooking pot and it is not clear whether broth is being cooled to within the cooling standard.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
  4. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Two containers of kimchi were observed on the kitchen counter with temperatures measured at 20-22deg.C - according to the operator, this product is commercially sourced and processed further at their restaurant. Processing includes chopping the kimchi into finer pieces and subsequently fermenting at room temperature. The original product container/label was not available at the time of inspection. The Bon Ga food safety plan does not include details on preparing Kimchin in-house and re-fermenting commercially sourced product - this is not a generally accepted practice and creates a potential risk for the proliferation of pathogens in the absence of proper controls for pH, salt content, temperature and other critical control points/verification steps.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Re-fermented Kimchi stored at room temperature is not considered an acceptable practice/safe for human consumption.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature monitoring records were not being maintained at the time of inspection and usable test strips were not available onsite for monitoring Quaternary Ammonia (hard surface sanitizer) and Chlorine (dishwasher final rinse sanitizer).
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Door sweep at the back of restaurant is broken and does not provide for a tight seal to prevent the entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No measurable Quaternary Ammonia was measured in the kitchen spray bottle.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed unsanitary/unclean kitchen & storage room floors at the time of inspection - the epoxy finish on the kitchen floor is also worn and no longer serves to provide an impervious, smooth, durable, easily cleanable, non-slip surface that is able to withstand regular wet washing. Storage shelving was observed with liners and required more cleaning; the back freezer lid was covered in brown paper and not observed in a sanitary condition. Some shelving inside refrigerators are flaking/missing paint, rusted and require refinishing or replacement. Underneath some equipment and storage shelving was observed unclean. The back storage room floor was cluttered, as well as, underneath the back 2-compartment sink.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s):
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A written sanitation plan has not been implemented to ensure that minimum sanitation standards are being met.
  5. Monitoring

    2 infractions

    • Are proper cooling procedures followed?
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
  6. Monitoring

    5 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Operator must ensure that salmon purchased not already frozen is properly date labeled to ensure adequate time under exposure to -18deg.C.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Please ensure properly mixed sanitizer solution (ie. 200ppm Quats)
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Operator must ensure raw meat are stored separately and below ready to eat food to protect from cross contamination. Please ensure that tea bags are single use only.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please provide a copy of the Bon Ga food safety plan onsite at the time of follow-up.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please provide a copy of the Bon Ga sanitation plan onsite at the time of follow-up.
  7. Monitoring

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): As discussed and corrected at the time of inspection, please ensure that raw meat is stored below ready to eat food inside coolers.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions

  11. Monitoring

    2 infractions

    • 0.51 - Does the sanitation plan include procedures for equipment and the facility?
      • Observation(s): Please formalize a written sanitation plan.
      • The sanitation plan must include cleaning and sanitizing requirements for the establishment and all the equipment and utensils used in the establishment.
    • 0.81 - Are there provisions to assess sanitizer concentration or sanitizing temperature?
      • Observation(s): Please provide test strips to verify sanitizer concentration.

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