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Don-O-Ray-Vegetables

3443 Benvoulin Road Kelowna BC V1W 2M5 · Food Retailer - Food Store

Official record from Interior Health →View on Google Maps →

Details

Google rating
4.7 / 5 (8)

Opening hours

  • Friday10 AM–5 PM
  • Monday10 AM–5 PM
  • Saturday10 AM–5 PM
  • Sunday10 AM–5 PM
  • ThursdayClosed
  • TuesdayClosed
  • WednesdayClosed

Contact details, hours and reviews from Google Maps

Inspection summary

Don-O-Ray-Vegetables has been inspected 11 times by Interior Health Authority since May 27, 2015. The most recent inspection, on June 9, 2026, found no infractions.

3 of 11 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: Food temperature control, Cleaning and sanitizing 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.

  • 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 4 times across 4 separate inspections, most recently on June 18, 2019. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 July 18, 2023. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 August 12, 2025. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 3 times across 3 separate inspections, most recently on July 25, 2017. For example: 1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?

  • 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 2 times across 2 separate inspections, most recently on July 19, 2017. For example: 8 - Are the sanitation procedures (Sanitation Plan) current and available on site?

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

    0 infractions

  2. Monitoring

    2 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5G: -Raw chicken on trays were being stored in a walk-in freezer near fruit and other ready to eat items. Operator was instructed to maintain an adequate separation between raw proteins and ready to eat food. -Two fly traps were located directly over a bin of vegetables. Ensure these are moved away from food storage to prevent risk of contamination. -Boxes of food were being stored on the floor of the cooler. Ensure food is stored off the floor as much as possible.
      • F2.5G Foods must be stored in a manner to prevent contamination.
  3. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  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.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The appropriate sanitizer was not available during inspection - instructions given for mixing 100-200 ppm chlorine. Chlorine stock bottles were available. Please label the sanitizer spray bottles to prevent accidental mixing of chemicals and/or to prevent using cleaners that are not appropriate as food contact surface sanitizers. Please follow the Sanitation Plan on food contact surface sanitizing.
  5. Monitoring

    0 infractions

  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Record refrigerators temperature on a log.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  7. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Samosa stored at room temperature in the store. Samosa require refrigeration in a cooler at 4 C or hot holding.
    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Hoses attached to the hand sink and one compartment sink in ice-cream services area. Hoses should not be attached to faucets. Require details on the location of the septic field for the store.
  8. Monitoring

    4 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Coolers with perishable food require monitoring on a daily bases. Require temperature logs for all refrigerators and freezers. All food coolers should have a thermometer to monitor temperature.
      • F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
    • F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): Provide a plan showing the proposed layout of refrigeration, sinks, etc, for the dispensing ice-cream in the fruit/vegetable store. No plans submitted for work done. Also is required is information and location of the connection to the water system. Require information on the location and type of piping installed to connect the building to the water system from the residence/ processing water treatment. No information or plans at time of visit for dispensing water.
    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • Observation(s): Require a operator/ person at the facility to have a FOODSAFE certificate for dispensing ice-cream.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide information on sanitation process for the serving of ice-cream or other products that operator want to serve.
  9. Monitoring

    0 infractions

  10. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Cut melons being stored at room temperature display at the time of inspection. Operator re-located these items to display cooler for storage at 4deg.C or less. As discussed, once cut please ensure that melons are stored at ≤4deg.C and recommend pre-chilling of melons prior to cutting.
  11. Monitoring

    2 infractions

    • 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Additional information is required on the "old well" water system and agreement to addressing risks to water quality as outlined in the May 29, 2015 email. Additional water quality sampling to be identified in that agreement relative to the installation of a water dispensing unit.
    • 11 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Operator has not yet constructed or installed the proposed water dispensing unit/ice cream service. Awaiting details from owner as requested in the May 29th email from Interior Health.
      • 11.1 - Operator must have a valid permit to operate or approval to operate.

Nearby inspected facilities

Reviews

Reviews provided by Google Maps
  • Ivette Zuniga

    We had such a wonderful time at Don-O-Ray Farm! It’s the perfect family outing, especially with young children. The animals are friendly and well cared for, and there are so many fun activities to keep little ones entertained. My child absolutely loved feeding the goats and visiting all the different animals, and getting the spray on tattoos included with admissions. My husband loved the archery beside the pony. And the staff were welcoming and friendly, and the whole farm has a warm, family-oriented atmosphere. The grounds are clean, well maintained, and full of charming touches that make the experience feel special. We also enjoyed browsing the market and picking up some fresh local products. If you’re looking for a fun, affordable, and memorable family adventure in the Okanagan, I highly recommend Don-O-Ray Farm. We ended up getting the seasons pass and go every weekend.

  • Jenna Ellissa

    We visited the farm with my three year old son on our recent trip to Kelowna and it was well worth the visit! The farm is small but it is so clean and the animals are very clearly happy and well cared for, which is the number one thing for me when visiting an animal focussed attraction. The other activities were all fun and over all it was the perfect choice to spend a couple hours on an overcast afternoon!

  • Sarah Faith

    Such an awesome place! Staff so friendly and easy to talk to! There was this one girl that was in tattoos at the time, I believe her name was Ema, and she gave my daughter such a beautiful butterfly. My daughter was not sure about the tattoos at first and was a bit hesitant to get one, and this very nice girl made her feel so comfortable. I’ve never seen such a change in her mood like I did that day. After that I had a lovely conversation with her, and I learned a lot about animals! Such a lovely place to visit

  • Kimberly M

    We had a birthday party for my son. The kids had a blast with so much space to run and play, and a great variety of animals and activities to keep them entertained. The staff members were very friendly and helpful and the party area was spacious and covered. We’ve done birthday parties at many of the popular indoor venues in town but Don-o-Ray has been our favourite. It excellent value and very affordable for bigger groups at only $10 per person.

  • Fiona Smythe Wilson

    So fun, we liked the ducks 😊 the mini golf was also fun and archery. Definitely recommend if you have children who like animals, or you like animals 😊

  • Ivette Zuniga

    We had such a wonderful time at Don-O-Ray Farm! It’s the perfect family outing, especially with young children. The animals are friendly and well cared for, and there are so many fun activities to keep little ones entertained. My child …

  • Jenna Ellissa

    We visited the farm with my three year old son on our recent trip to Kelowna and it was well worth the visit! The farm is small but it is so clean and the animals are very clearly happy and well cared for, which is the number one thing for …

  • Sarah Faith

    Such an awesome place! Staff so friendly and easy to talk to! There was this one girl that was in tattoos at the time, I believe her name was Ema, and she gave my daughter such a beautiful butterfly. My daughter was not sure about the …

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