Skip to content
Loading map…

Don-O-Ray Processing

3443 Benvoulin Rd Kelowna BC V1W 4M5 · Food Manufacturing - Food Processing

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday9 AM–7 PM
  • Monday9 AM–7 PM
  • Saturday9 AM–7 PM
  • Sunday9 AM–7 PM
  • Thursday9 AM–7 PM
  • Tuesday9 AM–7 PM
  • Wednesday9 AM–7 PM

Contact details, hours and reviews from Google Maps

Inspection summary

Don-O-Ray Processing has been inspected 7 times by Interior Health Authority since July 31, 2018. The most recent inspection, on June 9, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 August 12, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 3 times across 3 separate inspections, most recently on August 12, 2025. For example: 7 Are there handwashing stations available and properly supplied?

  • 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 2 times across 2 separate inspections, most recently on August 12, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 June 18, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 June 18, 2019. 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.

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Sanitizer test strips could not be provided during inspection. Ensure the facility is equipped with sanitizer text strips for testing the spray bottles and dishwashing sinks.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The high temperature mechanical dishwasher did not reach the proper temperature for sanitizer after running multiple cycles. Operator was instructed to use the three compartment sink for dishwashing until this dishwasher was functioning properly.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The rack used for transporting food to the store needs to have a cover or protection to protect food from contamination while in transport.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The handwashing sink did not have soap at time of inspection.
      • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
  3. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Temperature logs available.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Revised floor plan to be submitted to the inspector for approval.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  4. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strip is required to verify for adequate sanitizer concentration. Ensure concentration is at 100-200 ppm before use on food contact surfaces.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Requested operator to demonstrate 3 compartment sink dishwashing procedures - sanitizing step not present. Reminder given on importance of sanitizing dishes to reduce and prevent harmful bacteria growth. The appropriate sanitizer was not available during inspection - instructions given. Chlorine stock bottles were available. Please follow the Sanitation Plan on dishwashing and food contact surface sanitizing.
      • F2.3B Manual dishwashing procedure 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.
  5. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Operator could not locate sanitizing solution for food processing area at time of inspection. Having a sanitizing solution would ensure a sanitary food processing area which would reduce the risk of cross contamination of food products. Operator immediately made a fresh solution of bleach sanitizer at approximately 100-200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cooking equipment at time of inspection was not being stored in a sanitary manner -- operator immediately agreed upon observation. Cooking equipment and wares should be stored in a cleaned and separate area away from any potential sources of contamination Operator stated they will clean and move the equipment to a their dry storage room until another form of shelving storage can be acquired. Operator also stated this was not within their normal practices.
  6. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Require temperature logs.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Need to use a sanitizer on work counters. Items should be checked to ensure that dishwasher has removed food particles from items.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Cover opening in door.
      • F2.2B The premises must be protected against entry of pests.
    • F2.7 Are there handwashing stations available and properly supplied?
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The baseboards were to be installed last year, no baseboards installed.
  7. Monitoring

    2 infractions

    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): When at site with the Team Leader, operator indicated that they were to put in baseboards. No baseboards are installed.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator indicated he has taken the refresher course, waiting for certificate.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Ivette Zuniga

    Don O Ray Market is such a great stop for the whole family! They have an amazing selection of fresh farm fruits and eggs, plus a fresh orange juice machine where you can enjoy delicious juice made right before your eyes. There are plenty of treats and candy for the kids, and after visiting the petting zoo, it’s the perfect place to cool off with ice cream from their shop. Everything feels fresh, local, and family-friendly, making it easy to spend a relaxing afternoon here. Whether you’re picking up quality produce or just looking for a fun outing with the kids, Don O Ray Market is definitely worth the visit!

  • Jeffery Brisebois

    Best place for Peaches! Absolutely amazing peaches! Local fruit and a local business. The pictures are Glohavens and they are massive. The taste is exceptional! I bought numerous boxes and all are in top condition, none had bruises so it meant no waste! It your looking for great quality, local peaches for a great price- you need to check this place out!

  • Chris Vickery

    One of Kelowna’s best little markets. The produce here is consistently excellent — some of the best onions and garlic around, a huge selection of peppers when they’re in season, and always lots of fresh local fruits and vegetables. They also carry a surprisingly large variety of specialty foods and products from local makers, so there’s usually something new to discover. The owners are incredibly friendly and welcoming, which makes it an especially nice place to shop. I find myself coming out here almost every week when they’re open. Definitely one of my favourite local spots.

  • Tammy App

    Best fruit and produce ever and even better, the customer service is exceptional. So nice to see especially during these times. Love the fact that they don’t use harsh chemicals and we don’t have to worry about tasteless fruit and vegetables from the store giving us cancer or worse. I will be bulk shopping every year with them, canning or freezing it and skipping the moldy produce from the store. If you’re a big believer of supporting our local farmers, I highly recommend these guys!

  • Edda Kranepuhl

    Their produce is very fresh and delicious. I bought approx.50 lb of cukes, for dill pickles. One day they didn't have any, so the Manager told me to call in the next two days, so I did. The manager said yes we have them, come down and we will take care of you. He gave me a box of little cukes, the way I like it. I'm very pleased for the excellent customer service. Thank you

  • Ivette Zuniga

    Don O Ray Market is such a great stop for the whole family! They have an amazing selection of fresh farm fruits and eggs, plus a fresh orange juice machine where you can enjoy delicious juice made right before your eyes. There are plenty of …

  • Jeffery Brisebois

    Best place for Peaches! Absolutely amazing peaches! Local fruit and a local business. The pictures are Glohavens and they are massive. The taste is exceptional! I bought numerous boxes …

  • Chris Vickery

    One of Kelowna’s best little markets. The produce here is consistently excellent — some of the best onions and garlic around, a huge selection of peppers when they’re in season, and always lots of fresh local fruits and vegetables. …

Own this business? Add a badge to your website