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Okanagan Magic Snacks

3-3003 29 Ave Vernon BC V1T 1Y9 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Okanagan Magic Snacks has been inspected 2 times by Interior Health Authority since April 22, 2025. The most recent inspection, on September 29, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on September 29, 2026. 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 2 times across 2 separate inspections, most recently on September 29, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on September 29, 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.

2 inspections

  1. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new chlorine test strips.
      • 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): F2.3B: All utensils and portable equipment are spray-sanitized, not immersed. Spraying alone can increase the chance of error/partial sanitizing. Full immersion ensures that all surfaces of the item are sanitized. Corrective Action: For manual dishwashing, prepare sanitizer solution at 100-200 ppm chlorine residual (2.5-5 mL bleach per litre water) in the right sink basin. After washing and rinsing, fully immerse items in the solution for at least 10 seconds. Leave sanitized items to air-dry in a clean place. Spray-sanitizing is acceptable only for equipment that is too large to be fully submerged in sanitizer inside the sink basin.
      • F2.3B Manual dishwashing procedure 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): F2.5A: Wooden spoons are used to portion the product during bagging. One spoon is damaged/splintering. Physical contamination hazard. Corrective Action: Discard the spoons. Do not use wooden utensils. Provide new utensils made of durable, easy to clean material (e.g. stainless steel, food-grade plastic).
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Ultra-Lyte Safe Disinfectant is used for manual dishwashing. This product in its original container was measured at 200 ppm Quat residual at the time of inspection. Safe Disinfectant must be applied at 500 ppm residual with a subsequent rinse step, as per the manufacturer label. Corrective Action: Discard the disinfectant. Do not use for manual warewashing. Ultra-Lyte Safe Disinfectant can only be used on production line machinery at 500 ppm with a post-application rinse, in accordance with the manufacturer directions. Use 100-200 ppm chlorine solution for manual dishwashing (2.5-5 mL unscented household bleach per litre of water). Immerse cleaned items in sanitizer for ≥10 seconds. Spray-sanitizing utensils may be acceptable if all surfaces are treated and the items are set to air-dry. Signage posted onsite requires a 1000 ppm chlorine solution (4 tsp. bleach per litre of water) for sanitizing. This is only acceptable for use on food contact surfaces if a subsequent potable water rinse occurs. Chlorine solution at 200 ppm air-dries fully and does not require a rinse step for food contact applications.
      • 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): F2.5A: One utensil is damaged and modified. It cannot be properly cleaned. Corrective Action: Discard the utensil. Replace damaged items as needed. Do not alter food contact equipment. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents. Continue to clean the premises at the regular frequency and in accordance with the Sanitation Plan. The packaging machine is not working. Operator to have the unit assessed to determine if repair is possible. In the meantime, finished product is manually weighed and packaged. One hopper at the production line contains waste product for the purpose of troubleshooting the machine. The hopper must be cleaned and sanitized before resuming operation. The ventilation stack is now installed and functional, good.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.

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