Bonnyville & District FCSS - The Ohana Centre - Kitchen
4714 48 Street Bonnyville AB T9N 2J7 · Food - General
Inspection summary
Bonnyville & District FCSS - The Ohana Centre - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on April 17, 2026, found no infractions.
7 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.
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.
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 March 12, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 once on July 17, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
About this data
These results come from Alberta Health Services (Environmental Public Health), 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
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items inside the cooler at the back portion and on the food prep counter in the front area, were stored in containers covered with cloth/fabric towels.Discussed with onsite staff to use the food grade wrap (single use) or food grade lids to cover the food items. The onsite staff removed the cloths and covered the food items with a food grade wrap.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -High temp. dishwasher was not working properly at the time of inspection.Action taken:-Staff was instructed to manually wash-rinse and sanitize the utensils. -Manager was instructed to immediately get the repair for dishwasher. -Temporary option provided- since the facility only had 2 compartment dishwashing sinks- the staff was instructed to use the large plastic bin to follow the 3rd (sanitize) step.-Directions to prepare 100 ppm chlorine sanitizer were discussed with the staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -High temp. dishwasher was not working properly at the time of inspection.Action taken:-Staff was instructed to manually wash-rinse and sanitize the utensils. -Manager was instructed to immediately get the repair for dishwasher. -Temporary option provided- since the facility only had 2 compartment dishwashing sinks- the staff was instructed to use the large plastic bin to follow the 3rd (sanitize) step.-Directions to prepare 100 ppm chlorine sanitizer were discussed with the staff.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine testing strips were available in the kitchen. The manager ordered them during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions