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Eagle Bay Camp

5055 Eagle Bay Rd Eagle Bay BC V0E 1T0 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Eagle Bay Camp has been inspected 9 times by Interior Health Authority since July 26, 2013. The most recent inspection, on May 26, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 May 26, 2026. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 May 26, 2026. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • 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 once on May 26, 2016. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • 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 3 times across 2 separate inspections, most recently on April 29, 2025. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 29, 2025. For example: 5 Are the FOODSAFE training requirements being met?

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

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): High temperature mechanical dishwasher probed at a maximum of 64°C at the plate when tested several times. Temperature gauge for final rinse temperature was displaying 190°F during these tests, making it was unreliable to go off based on the probed plate temperature. Have dishwasher serviced to meet sanitization requirements of 71°C at the plate and 82°C (180°F) at the machine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dust build-up inside walk-in cooler around condenser fans and ceiling. Clean dust build-up to prevent contamination of food inside walk-in cooler.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers are in place for cooler. Probe thermometers are available to monitor food temperatures. Test strips are needed to monitor strength of both chlorine and quat based sanitizing solutions. Samples of test strips were provided to the operator.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Current food safety plan is not available on-site.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Current sanitation plan is not available on-site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's certificate expired. Certificates are valid only for 5 year period.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    0 infractions

  4. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips were on site for the chlorine or Quats sanitizers. Sanitizer test strips for every sanitizer used must be on site to ensure sanitizers are being used at the correct concentrations. Obtain chlorine and Quats test strips.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  5. Monitoring

    0 infractions

  6. Monitoring

    2 infractions

    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer dispenser did not provide adequate amount of Quats. <200ppm of Quats was measured. Directed to use bleach as sanitizer solution while waiting for the dispenser to be adjusted to provide adequate amount of Quats. 200ppm of chlorine should be used for clean-in-place sanitizing. 200ppm can be made by mixing 1 tsp of household bleach to 1 L of water. Please ensure that test strips are used to verify the sanitizer (Quats and/or Chlorine) concentration i.e. 200ppm of Quats or 200ppm of chlorine in spray bottle or bucket of sanitizer.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Detailed food safety plan was not available on site upon request.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Walk-in cooler and freezer are missing in-unit thermometers. Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometers are recommended.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Bucket of bleach sanitizer provided <200ppm of chlorine. CDI - Corrected During Inspection. Bleach solution was re-made at the time of inspection and 200ppm of chlorine was provided.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Several light fixtures above food preparation area are missing covers. Please ensure covers/protective sleeves are provided to prevent shatters in case of breakage.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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