CAMP HUNT

Inspection summary

CAMP HUNT has been inspected 28 times by New York State Department of Health (NYSDOH) since July 1, 1999. The most recent inspection, on July 22, 2026, recorded 1 infraction.

20 of 28 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

• 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 3 times across 3 separate inspections, most recently on July 22, 2026. For example: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

• 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 3 times across 3 separate inspections, most recently on July 18, 2019. For example: Wiping cloths dirty, not stored properly in sanitizing solutions

• Chemicals and toxic substancesHigher risk

  Pool chemicals such as chlorine and acid must be labelled, stored apart from each other and handled safely. Mixing them by mistake can release toxic gas, so storage and handling problems are treated seriously.

  Recorded once on July 19, 2018. For example: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

• Equipment and utensilsLower risk

  Pumps, filters, chemical feeders and safety equipment such as lifebuoys, reaching poles and first-aid kits must be present and working. Missing safety equipment can matter a great deal in an emergency.

  Recorded 2 times across 2 separate inspections, most recently on July 24, 2014. For example: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

• 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 once on July 23, 2015. For example: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

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