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Camp Hatikvah

15800 Oyama Rd Oyama BC V4V 2E4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Camp Hatikvah has been inspected 9 times by Interior Health Authority since July 29, 2014. The most recent inspection, on June 17, 2026, found no infractions.

3 of 9 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: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on July 13, 2016. For example: 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored 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 2 times across 2 separate inspections, most recently on June 24, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 August 22, 2018. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on August 22, 2018. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • 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 May 12, 2015. 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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips available onsite. Corrective Action: Obtain appropriate sanitizer test strips for all sanitizers. Test sanitizer bottles daily to ensure proper concentration. If concentration too low, empty, refill and retest bottles. Monitor dishwasher for chemical concentration or temperatures to ensure proper sanitization. Test strips available for chemical dishwasher and outside gage final rinse temperature of at least 82°C for high temperature dishwashers.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ensure that all parameters required to operate the facility are in proper operation.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan is required.
  6. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher is required to perform 71C at the dish level however was only able to achieve 70.9 and 70.5. Adjust dishwasher unit to achieve min 71C at all times. Dishwasher rinse temp is required to be monitored and documented on a daily basis. Bleach is used in spray bottles and was found to be in excess of 200ppm. Do not use an excess of bleach as the residue will need to be cleaned after sanitizing.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan is being prepared.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan is being prepared.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): The coolers in the public area are above 4C The large white cooler is 8-11 C and the smaller silver cooler is 6-8 C Lower cooler temps to below 4C Items are thawed on the lower shelves of the coolers = excellent
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Operator could not demonstrate sanitizer concentrations in the appropriate concentrations ie. spray bottles or 3 compartment sink Address immediately High temp dishwasher was excellent
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A written food safety plan is required
  8. Monitoring

    3 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): High temp dishwasher was damaged over the winter and needs repairs.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): All lights in food prep areas require protective covers.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): A food safety plan is required for the facility.
  9. Monitoring

    1 infraction

    • 15.1 - Are accurate thermometers available to monitor temperatures?
      • Observation(s): Ensure that the IR thermometer you are using is of good quality and is accurate as the current piece is not accurate. Operator discontinued use of the current IR thermometer and will replace with an accurate unit.

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