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Camp Miriam-Kitchen

835 Berry Point Road, Gabriola Island, BC, V0R 1X1 · Food Premises

Official record from Island Health →

Inspection summary

Camp Miriam-Kitchen has been inspected once by Island Health (Vancouver Island Health Authority), on July 22, 2026. The most recent inspection, on July 22, 2026, recorded 2 infractions.

In the past 12 months there was 1 inspection with 2 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times on July 22, 2026. For example: Operations and Maintenance/Other

About this data

These results come from Island Health (Vancouver Island 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.

1 inspection

  1. Routine

    2 infractions

    • Operations and Maintenance/Other
      • Final rinse temperature and sanitizer concentration not record.
      • Operator to monitor and recorded QUAT sanitizer concentration and final sanitizing temp on dishwasher on daily log/sheet.
    • Operations and Maintenance/Other
      • Mesh strainer improperly cleaned and sanitized.
      • Operator to discuss mesh strainer cleaning procedures with staff. Item rewashed during inspection. Comments Foodsafe trained person in kitchen during inspection. Fridges keep food below 4°C. Dishwasher sanitizes above 76°C at plate level. QUAT sanitizer is at approved concentration (200ppm) in labelled bottles. Foods are dated, covered and stored correctly in fridges. Operator is cooling ingredients prior to assembly into salads. Ice wand is available for use when necessary. Liquid soap, hot water and paper towels are provided at hand sink. No pest issues noted. Temps are monitored and recorded for freezer/fridge daily on log.

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