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Sun Stream Fruit Ltd.

1712 Oliver Ranch Rd Okanagan Falls BC V0H 1R2 · Food Manufacturing - Food Processing

Official record from Interior Health →

Inspection summary

Sun Stream Fruit Ltd. has been inspected 4 times by Interior Health Authority since September 28, 2015. The most recent inspection, on September 10, 2025, recorded 11 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 3 separate inspections, most recently on September 10, 2025. For example: 7 Are foods protected from contamination?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 10, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • 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 September 10, 2025. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 10, 2025. For example: 6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?

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.

4 inspections

  1. Monitoring

    11 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Tray of sliced apples were placed in a broken dehydrator for a day with fan on prior to dehydrating due to back log from the 4 broken dehydrators.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Bags of apples had holes in them and there were moths and/or fruit flies in the bags of dried fruit. These were discarded during inspection.
      • F1.6B All food on the premises must be fit for human consumption.
      • F1.6C Food must be processed in a manner that makes it safe to eat.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Food contact surfaces had layer of dried fruit on them. These were not being used at the time of inspection, however they had not been cleaned in well over a week. Bags of dried and processed fruit had holes in them and had insects in them.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Test strips for sanitizer (bleach) must be purchased.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Fruit flies and mice droppings were found on premise. Sticky mats had dead mice on them.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Facility needs bleach and proper procedures for washing. Instructions were left with the employee working there.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3C Clean in place warewashing procedures 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Aprons had thick film of dried fruit on them. Aprons must be regularly washed after each shift. Floors, walls, shelves, dehydrating mats, and utensils all need to be washed and sanitized. This has not been done in a while. A sanitation plan and schedule must be implements immediately.
      • 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.
      • F2.5B 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5G Foods must be stored in a manner to prevent contamination.
      • F2.5I All employees in food preparation areas must wear clean clothing and footwear.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The premise, especially in the back where the apples are stored in bins is extremely dark. Better lighting must be put in place. 4 of the 5 dehydrators were broken at time of inspection. This left many apples sitting for extended periods of time without being refrigerated or dehydrated.
      • F2.6C Cooking equipment must be of the type or capacity to meet the needs of the premises.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
    • F3.5 Are the FOODSAFE training requirements being met?
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bags of dried product are stored on the ground and in piles. Food should be stored off the floor on shelves. Air circulation space should be provided between large bags of dried fruit. Premises is under renovation and remediation and food has not been properly separated from construction activities. Tools and paraphernalia are stored everywhere throughout premises. Dried fruit lying open on trays. All surfaces are dirty and worn and most are not suitable for food contact.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some food contact surfaces are worn and can no longer be effectively cleaned and sanitized. Items not required for food operations i.e. tools, Food must be separated from asbestos remediation and construction/renovation materials. Food items should not be stored on the floor. • 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. • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition. • F2.5E Equipment or materials not required for food related operations must be removed from the premises. • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
      • F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
      • F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
  3. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Bags of dried product are stored on the ground and in piles. Food should be stored off the floor on shelves. Air circulation space should be provided between large bags of dried fruit.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Operator advises that rodents sometimes are found in the premises. They do not contract the services of a pest control company. Perimeter of building /site could be harbourage for rodents and should be de cluttered.
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Some food contact surfaces are worn and can no longer be effectively cleaned and sanitized. Items not required for food operations i.e. bed mattress and furniture must be removed. Food items should not be stored on the floor.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • 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?
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
  4. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - please have a sanitizer readily available to sanitize food contact surfaces
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): - please make hand sink operational to allow for proper hand washing where foods are being handled

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