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Mackenzie Camp

21 Mabel Lake Subdivision Rd Enderby BC V0E 1V5 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Mackenzie Camp has been inspected 7 times by Interior Health Authority since August 9, 2016. The most recent inspection, on July 30, 2026, recorded 3 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on June 28, 2019. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized 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 once on July 20, 2022. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • 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 9, 2016. For example: 9 - Are foods handled in a sanitary manner and protected from contamination?

  • 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 2 separate inspections, most recently on July 30, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

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.

7 inspections

  1. Monitoring

    3 infractions

    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): They have a food permit but it was not displayed where patrons could see it.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please see here for help: https://www.interiorhealth.ca/information-for/businesses/food-premises#food-safety-plans-and-sanitation-plans-guidelines-and-templates
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Please see here for help: https://www.interiorhealth.ca/information-for/businesses/food-premises#food-safety-plans-and-sanitation-plans-guidelines-and-templates
  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B - Corrected during inspection (CDI): Household refrigerator used to store food measured at 6°C during the inspection. Lunch preparation had just occurred, temperature was adjusted and thermometer for monitoring was replaced during inspection.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  6. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Chemical dishwasher dispensing 0ppm chlorine.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  7. Monitoring

    4 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): -Bleach solution in spray bottle was too strong(started bleaching out test strip) - diluted bleach at time of inspection. Provided "Food Contact Surfaces Must be Cleaned and Sanitized" poster at time of inspection. Bleach solution strength just needs to be greater than 200ppm for sanitizing food contact surfaces. -Wet wiping cloths were noted on the counters at time of inspection - chef had mentioned that wiping cloths are supposed to be put into laundry after a meal service is completed. Ensure that wiping cloths are to be not left out for longer than a meal service. *The dishwasher is not reaching 50ppm Chlorine during rinse cycle and no chlorine test strips onsite
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): -all foods are covered *bread in freezer was stored un-covered in a garbage bag - this was corrected at time of inspection as bread was put into a food grade bag
      • 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Please complete updated food safety plan
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Provide updated written sanitation plan
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.

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