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Ogopogo Mini Donuts - Kal Tire Place

3445 43 Ave Vernon BC V1T 8P5 · Mobile Vendor Type B – Food Service

Official record from Interior Health →

Inspection summary

Ogopogo Mini Donuts - Kal Tire Place has been inspected 8 times by Interior Health Authority since October 2, 2013. The most recent inspection, on June 5, 2026, recorded 1 infraction.

6 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 April 7, 2022. 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 once on April 7, 2022. For example: 6 Are the premises designed and equipped to ensure safe food handling?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on June 5, 2026. For example: 1 Does the facility have proper monitoring supplies?

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.

8 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The operator confirmed chlorine test strips are on order with supplier, but back-ordered. EHO provided extra test strips for the event until the test strips are re-stocked with the supplier.
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): *The hot-hold pizza oven has a thermometer built-in, but for redundancy and ensuring accuracy, install a NSF (National Sanitation Foundation) approved hot-hold oven thermometer to monitor the oven's operational temperature gauge. *Chlorine bleach spray bottle is available for sanitizing, but ensure chlorine test strips are available to monitor correct sanitizing strength mix prior to each event.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): General equipment cleaning and improved housekeeping is due. *Ensure end of event clean-up is thorough (noted a donut still sitting in the display case donut fryer). *Dried out wiping cloth sitting on hand sink faucet. *Dry food goods should be securely stored, locked up away from the set-up area during non-use to ensure not potentially adulterated/contaminated by the public having access to the common walkway, or potential pests. There must be better control of products (flour etc. in bags on the concrete floor of the arena walkway).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Plywood under the pizza hot-hold oven must be replaced with a suitable board to help with any potential heat dissipation onto the plastic table-top, and easily cleanable.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

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