Parsnip Camp Food
755 KM, 700 Road, Bear Lake · Unknown
Inspection summary
Parsnip Camp Food has been inspected once by Northern Health Authority, on February 28, 2025. The most recent inspection, on February 28, 2025, recorded 2 infractions.
No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.
What these findings mean
Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
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 once on February 28, 2025. For example:
205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
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 once on February 28, 2025. For example:
209 - Food not protected from contamination [s. 12(a)]
About this data
These results come from Northern 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
- Initial Inspection
2 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Temperature of milk and dessert refrigerator was measured at 8°C. All potentially hazardous foods must be stored at below 4°C to prevent microbe growth that increase risk of foodborne illness
- Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less. Replace or repair unit before using it to store potentially hazardous food.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Paper cups used a scoops are left in sugar/flour bin for ongoing use. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
- Corrective Action: Operator to store scoops so that foods are not exposed to the handles or bare hand contact.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]