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Bonanza Meat Packers - Meat Processing

185 Adams Rd Kelowna BC V1X 7R1 · Meat Processing - Food Processing

Official record from Interior Health →

Inspection summary

Bonanza Meat Packers - Meat Processing has been inspected 7 times by Interior Health Authority since December 12, 2012. The most recent inspection, on March 4, 2024, recorded 5 infractions.

1 of 7 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, Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on March 4, 2024. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 2 times across 2 separate inspections, most recently on March 4, 2024. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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 once on December 15, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 6 times across 3 separate inspections, most recently on March 4, 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 May 23, 2018. For example: 6 Are the premises designed and equipped to ensure safe food handling?

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.

7 inspections

  1. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Please re-start daily temperature verification for refrigeration equipment, as well as, recording of final cook temperatures for batches of cooked/smoked meat, etc. manufactured at Bonanza Meat Packers. Please utilize test strips for daily verification of hard surface sanitizer solutions dispensed from wall mounted dispensers and sprayed on clean in place equipment.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Please restore the wall-mounted spray foam sanitizer station located in the back meat processing room that was not functioning at the time of site visit. In addition to washing procedures, all clean in place meat processing equipment, storage and transfer bins, cutting surfaces, etc. require a sanitation step that includes contact with an approved hard surface sanitizer solution for a wetting time in accordance with manufacture specifications. Please also provide and utilize test strips for daily verification of sanitizer concentrations.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed most equipment and surfaces maintained in a sanitary condition at the time of inspection apart from some cutting boards that were stained and noted with knife groves that impact cleanability. Please re-surface some meat processing area cutting boards to ensure smooth and cleanable surfaces without knife grooves. Please also resurface or replace some laminated wood shelving within the large walk-in refrigerator as discussed that were noted as worn/unclean at the time of inspection.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan was not available for review at the time of inspection. Accordingly, critical limits and critical control points for processed smoked/cooked/dried/cured meats could not be confirmed. Please note that the absence of a reviewable/written food safety plan for Bonanza Meat Packers was identified as an infraction at the time of a health inspection in 2018 and has remained outstanding since that time. Sections 23 and 24 of the Food Premises Regulation require operators of B.C. food processing facilities to develop, maintain and follow a written food safety plan and a sanitation plan that must be submitted to and be approved by your local health authority. Based on the extended period of time that this infraction has remained outstanding, please prioritize the completion of a food safety plan for Bonanza Meat Packers and provide a copy to Interior Health for review and approval by March 29, 2024.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A sanitation plan was not available for review at the time of inspection. Please note that the absence of a reviewable/written sanitation plan for Bonanza Meat Packers was identified as an infraction at the time of a health inspection in 2018 and has remained outstanding since that time. Sections 23 and 24 of the Food Premises Regulation require operators of B.C. food processing facilities to develop, maintain and follow a written food safety plan and a sanitation plan that must be submitted to and be approved by your local health authority. Based on the extended period of time that this infraction has remained outstanding, please prioritize the completion of a sanitation plan for Bonanza Meat Packers and provide a copy to Interior Health for review and approval by March 29, 2024.
  2. Monitoring

    1 infraction

    • F1.7 Are foods protected from contamination?
      • Observation(s): Uninspected meat was hanging above inspected meat at time of inspection -- staff were unaware that this lack of separation occurred. Unpacked inspected meat was discarded at time of inspection and packaged inspected meat boxes are to be held until confirmation for corrective action to be taken on these products. Operator to submit a Plan for uninspected meat to show how the meat will be managed to ensure separation between it and inspected meat. This plan must also include sanitation procedures for any surfaces in contact with the product
  3. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer is currently use for sanitizing food equipment in the area where the large tumbler is located.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Wood chips are stored outside the premise by the back door exit uncovered.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Not available for review at the time of inspection.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Not available for review at the time of inspection.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  4. Monitoring

    2 infractions

    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.7G - Food processing operators must have their food safety plan approved by the health officer.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
  5. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Poultry with a surface temperature was 4.8 °C was found thawing in the sink which was filled up half way with water. At the time of inspection the poultry was moved to the fridge.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  6. Monitoring

    1 infraction

    • 13.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): Cooked sausage in walk in cooler covered with cardboard. Foods must only be in contact with materials that are intended for food contact.
  7. Monitoring

    0 infractions

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