BIG CHIEF NURSERY SCHOOL & CAMP

Inspection summary

BIG CHIEF NURSERY SCHOOL & CAMP has been inspected 22 times by New York State Department of Health (NYSDOH) since August 3, 2005. The most recent inspection, on July 13, 2026, found no infractions.

17 of 22 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: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people using the facility. Higher-risk findings are the ones that could directly cause illness or injury, such as water that is not properly treated.

• Protecting food from contaminationHigher risk

  This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

  Recorded 2 times across 2 separate inspections, most recently on July 26, 2016. For example: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

• Food temperature controlHigher risk

  Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

  Recorded 2 times on July 31, 2014. For example: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

• Cleaning and sanitizingHigher risk

  Decks, change rooms, showers and shared equipment must be cleaned and disinfected regularly so infections such as athlete's foot and plantar warts are not passed between users.

  Recorded once on July 31, 2014. For example: Improper use and storage of clean, sanitized equipment and utensils

• 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded once on July 31, 2014. For example: Insects, rodents present

• Building, plumbing and upkeepLower risk

  Decks, ladders, fencing, drains, washrooms and signage must be in good repair. Damaged drain covers or broken fencing can be real safety hazards, while most other upkeep issues are lower risk.

  Recorded 2 times across 2 separate inspections, most recently on July 11, 2019. For example: Hot, cold running water not provided, pressure inadequate

About this data

These results come from New York State Department of Health (NYSDOH), 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.

• View the official New York State Department of Health (NYSDOH) disclosure site
• See all inspected facilities in New York State
• How pool and spa inspections work