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Camp Vincent - Kitchen

15142 Longwoods Road, Bothwell ON N0P 1C0 · Recreational Camps-Food

Official record from Chatham-Kent →

Inspection summary

Camp Vincent - Kitchen has been inspected 23 times by Chatham-Kent Public Health since July 3, 2013. The most recent inspection, on August 14, 2026, found no infractions.

12 of 23 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 4 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on August 15, 2018. For example: Mechanical dishwasher is properly constructed, designed, and maintained. s. 20

  • 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 across 2 separate inspections, most recently on June 28, 2018. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.25(1)

  • 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 June 30, 2017. For example: Food protected from potential contamination and adulteration s. 18(1),(3) & (4)

  • 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 2 times across 2 separate inspections, most recently on August 22, 2013. For example: Adequate protection against the entrance of insects, rodents, vermin, dust and fumes s.18(7)

  • 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 6 times across 6 separate inspections, most recently on June 30, 2017. For example: Floors, walls, and ceilings clean and in good repair s.20(1)

About this data

These results come from Chatham-Kent Public Health, 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.

23 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    2 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with hot and cold running water
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair
      • Ensure all equipment, utensils, and surfaces are of such form and material that they can be readily cleaned and sanitized
  6. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained. s. 20
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds.
  7. Follow-up

    0 infractions

  8. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.25(1)
      • Ensure hot water sanitizer is at 82°C or greater for at least 10 seconds
  9. Required

    1 infraction

    • Equipment and articles used for preparation, service display, storage or transportation of food are properly maintained, designed, constructed, installed, stored and accessible for cleaning s.20(1) / s. 30
      • Maintain refridgeration unit in a clean & sanitary manner
  10. Required

    0 infractions

  11. Required

    3 infractions

    • Food protected from potential contamination and adulteration s. 18(1),(3) & (4)
      • All cans, containers or wrappings of hazardous foods must bear labels
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred s. 19(7) / s. 21 / s. 28
      • Ensure a chlorine solution of at least 200 ppm is used to sanitize large utensils / equipment / counters
    • Floors, walls, and ceilings clean and in good repair s.20(1)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.20(1)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
      • Ensure floors are kept clean and in good repair
  17. Follow-up

    1 infraction

    • Floors, walls, and ceilings clean and in good repair s.20(1)
      • Ensure floors are kept clean and in good repair
  18. Required

    2 infractions

    • Food protected from potential contamination and adulteration s. 18(1),(3) & (4)
      • Store food at least 15 cm off the floor to prevent contamination s.18(3)
    • Floors, walls, and ceilings clean and in good repair s.20(1)
      • Ensure walls are kept clean and in good repair
      • Ensure floors are kept clean and in good repair
  19. Required

    0 infractions

  20. Required

    2 infractions

    • Adequate protection against the entrance of insects, rodents, vermin, dust and fumes s.18(7)
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, rodents, and/or vermin
    • Floors, walls, and ceilings clean and in good repair s.20(1)
      • Ensure floors, walls, and ceilings are tight, smooth, and non-absorbent
  21. Follow-up

    0 infractions

  22. Follow-up

    1 infraction

    • Adequate protection against the entrance of insects, rodents, vermin, dust and fumes s.18(7)
      • Provide tightly sealed entrances and / or screened entrances to prevent the entry of insects, rodents, and/or vermin
  23. Required

    2 infractions

    • Food is held at 4°C/40°F or less s.18(2) & 18(5)(a)
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • General housekeeping is satisfactory s.13

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