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Maple Springs Bible Camp

5247 Inga St Peachland BC V0H 1X8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Maple Springs Bible Camp has been inspected 6 times by Interior Health Authority since September 10, 2013. The most recent inspection, on June 20, 2025, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 2 times across 2 separate inspections, most recently on July 18, 2019. 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 2 times across 2 separate inspections, most recently on June 15, 2018. For example: 3 Are proper cooling and reheating procedures followed?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on June 15, 2018. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • 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 and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 20, 2025. For example: 2 Are proper pest control measures in place on the premises?

  • 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 once on June 15, 2018. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

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.

6 inspections

  1. Monitoring

    1 infraction

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed damage to the weather stripping at the back door, which may allow the entry of pests. Please repair the weather stripping and send a photo to the EHO once complete.
  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) Some of the knives are stored in a wooden knife block that is not easy to clean. Some of the food utensils are stored in a container with accumulated debris. b) The door seal for the upright freezer has accumulated stains. c) The door for the walk in cooler has surfaces that are not smooth, impervious to moisture and easy to clean. Take corrective actions and contact the health officer by Sep. 30, 2019.
      • 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.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  4. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The internal temperatures of the cooked food when cooling are not monitored and recorded. Proper cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. During extended cooling, potentially hazardous foods are subject to the growth of a variety of foodborne pathogens, which may grow to a sufficient number to cause illness. If the cooking step prior to cooling is adequate and there is no recontamination, all vegetative forms of microorganisms should be killed or inactivated; however, heat-resistant spore-formers such as Clostridium perfringens could survive in the food. However, under poorly monitored conditions or through environmental contamination, other pathogens such as Salmonella and Listeria may be reintroduced. Thus, cooling requirements have been based on growth characteristics of organisms that grow rapidly under temperature abuse conditions. Cooling after cooking of large food items such as roasts, turkeys and large containers of rice, take longer to cool down because of the mass and volume from which heat must be removed. By reducing the volume of the food into shallow containers, the rate of cooling is dramatically increased and the opportunity for pathogen growth is minimized. Commercial refrigeration equipment is designed to hold cold food temperatures, not cool large masses of food. Monitor and record the internal temperatures of the cooked food being cooled regularly. The temperature record template is available at: <http://foodsafe.ca/resources.html>. Keep the record on-site for verification.
      • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): The operator said that the sick staff are asked to stay home for at least 24 hours. Several types of communicable diseases can be transmitted through the ingestion of food. The role of the food handler is critical in eliminating the opportunity for pathogens to be transferred to the food. Food handlers can carry communicable diseases, especially if they themselves have been infected or are in contact with persons or objects that may carry the harmful microbes of those diseases. Consequently, food handlers may spread these diseases throughout the food premises if they do not maintain an appropriate level of personal hygiene and avoid habits that may contaminate food. In cases where a physician was not consulted for a diagnosis, the food handler must not return to work until at least 48 hours after being asymptomatic.
      • F1.5C Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) One of the food thermometers is not turning on. b) The test strip for the "Lemon" cleaner/sanitizer is not available. Contact the Environmental Health Officer by Jun. 29, 2018 for follow up.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) Rinsing is required after washing with a cleaner and prior to sanitizing. b) The "Lemon" cleaner/sanitizer has 400 parts per million (ppm) Quat. The label says the concentration should be 200ppm.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The blade for the food slicer in the food premises is rusty. No manual is available for cleaning and maintenance of the food equipment. b) The guard is missing for the mechanical food mixer. Obtain the written manufacturer's instructions for the food equipment and maintain the food equipment as per the manuals prior to the use. Contact the Environmental Health Officer by Jun 29, 2018 for follow up.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): The premises is under renovation. Some walls in the food premises are not smooth and easy to clean and have holes. The dry food storage area does not have sufficient light. The general requirements are outlined in this document: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Requirements%20for%20Floor_Building%20Plans.pdf>. Review this document and ensure that the construction are complete as per the requirements prior to the re-opening. Contact the Environmental Health Officer by Jun. 29, 2018 for follow up.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
      • Observation(s): The premises is being renovated without the approval by the Environmental Health Officer. The approval is required under the Section 3 of the BC Food Premises Regulation: <http://www.bclaws.ca/Recon/document/ID/freeside/11_210_99>. A washroom has been installed right next to the dry food storage area. More info is available online at: <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Requirements%20for%20Floor_Building%20Plans.pdf>. Review this document and ensure that the construction are complete as per the requirements prior to the re-opening. Contact the Environmental Health Officer by Jun. 29, 2018 for follow up. Once all the renovation works are complete and the construction of the food premises meets the Interior Health requirements, all the construction tools and materials must be removed from the food preparation and storage areas and all the food equipment and the food contact surfaces must be cleaned and sanitized prior to use. Contact the Environmental Health Officer by Jun. 29, 2018 for follow up.
      • F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
      • F3.2B Facility must be constructed to the specification of the approved plans.
  5. Monitoring

    2 infractions

    • 8.2 - Are there handwashing stations available?
      • Observation(s): No paper towels at some handwashing stations.
      • 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
    • 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health Impediments Regulation?
      • 1 Observation, Low Severity of Consequences : All spreadable margarines and oils must meet the restriction of 2% Trans Fat or less of total fat content.
  6. Monitoring

    1 infraction

    • 15.4 - Are potentially hazardous foods adequately processed?
      • Observation(s): Ensure large volumes of food cooled with less than 2" depth or use cooling wands as discussed or other best practices
      • 1 Observation, Moderate Severity of Consequences : Food must be processed in a manner that makes it safe to eat.

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