Camp Boyle
920 Fish Lake Summerland BC V0H 1Z8 · Food Manufacturing - Food Processing
Inspection summary
Camp Boyle has been inspected 3 times by Interior Health Authority since March 25, 2014. The most recent inspection, on April 24, 2017, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 once on March 18, 2016. For example:
8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 March 18, 2016. For example:
9 - Are foods handled in a sanitary manner and protected from contamination?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on March 18, 2016. For example:
14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
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.
3 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Please ensure bleach mixture in spray bottle is maximum 100 to 200ppm, spray bottle with bleach on site was too concentrated. Mixture directions: 1/2 teaspoon per 1L of water to achieve 100ppm. Please see attached signage and post a copy on site for reference.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Please ensure light bulbs over food prep area are fitted with a light cover or a sleeve over the bulb.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed some food debris build up under and behind the grill area. Please ensure this area is cleaned between each camp group. Some tiles under the 3 compartment sink are missing - please ensure the floor tiles are intact for a safe environment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions