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Bonanza Meat Packers - Deli

185 Adams Rd Kelowna BC V1X 7R1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Bonanza Meat Packers - Deli has been inspected 6 times by Interior Health Authority since March 24, 2014. The most recent inspection, on March 4, 2024, recorded 5 infractions.

2 of 6 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: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 7 times across 4 separate inspections, most recently on March 4, 2024. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 once on March 4, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 4, 2024. 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 5 times across 3 separate inspections, most recently on May 23, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on March 29, 2017. For example: 6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?

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.

6 inspections

  1. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Observed potentially hazardous food (PHF) stored within some areas of open display refrigerators and within upper inserts of the deli prep table refrigerator at temperatures as high as 8 to 10deg.C. Please service/adjust affected refrigerators, change stocking/loading practices and/or implement other corrective actions to ensure that PHF are stored at 4deg.C or less.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Please ensure that advance prepared cooked food like cooked chicken breasts and other advance prepared food like sandwiches are not cooled/re-chilled in open display refrigerators - these refrigerators are meant to display PHF food already at temperatures of 4deg.C or less. Please utilize other higher capacity refrigerators for cooling or re-chilling processes.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please utilize a probe thermometer at the front deli area for direct temperature monitoring of PHF stored within prep table inserts. Please also install additional internal thermometers inside all refrigeration units and locate these thermometers in areas of food storage, particularly in open display refrigerators. Please restart daily temperature monitoring/recording for refrigeration and hot holding units. Please obtain test strips for daily testing of quaternary ammonia hard surface sanitizer solutions.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed deli equipment and surfaces maintained in a sanitary condition at the time of inspection apart from some deli cutting boards that were stained and noted with knife groves that impact cleanability. Please re-surface deli cutting boards to ensure smooth and cleanable surfaces without knife grooves.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Please repair the hand washing sink located behind the sandwich prep table refrigerator in the deli area that was not usable at the time of inspection.
  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Non-shelf stable pepperoni sticks seen on display with product vertically placed on prep line cooler. Temperature on the surface of the top half of the pepperoni noted at 12 degrees C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan needs to be updated to reflect current menu items (e.g. burgers, hot dogs).
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
  4. Monitoring

    5 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): A cooling log is required to determine that the chilli is being brought down to the appropriate temperature in the appropriate time frame.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Thermometer is not functioning appropriately in one of the retail coolers.
      • F1.4B - Accurate thermometers must be provided to monitor equipment.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Not available at the time of inspection
      • F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not available at the time of inspection
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not available at the time of inspection
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  5. Monitoring

    5 infractions

    • 3 - Are proper cooling procedures followed?
      • Observation(s): Large pots of chilli are being cooled in the fridge. The monitoring process for cooling is unknown. Please advise of the current cooling techniques.
    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Fridge with the chilli is a little higher than 4 degrees Celsius. Please monitor the rest of the day. Informed new staff of the correct fridge temperatures and the importance of recording the corrective action in the log book when the equipment is not reaching these temperatures.
    • 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Verification of FOODSAFE certification is required
      • 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
      • 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan was not available at the time of inspection
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan was not available at the time of inspection
  6. Monitoring

    0 infractions

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