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Pines Bible Camp Kitchen

10005 N Fork Rd Grand Forks BC V0H 1H8 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Pines Bible Camp Kitchen has been inspected 7 times by Interior Health Authority since February 26, 2013. The most recent inspection, on June 30, 2025, recorded 1 infraction.

3 of 7 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 June 30, 2025. 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 3, 2023. For example: 7 Are foods protected from 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 May 3, 2023. For example: 4 Are proper freezing and thawing procedures followed?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 26, 2017. For example: 4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?

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

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): There are two high temperature dishwashers on site. One dishwasher did not reach a minimum sanitizing temperature of 71C. Please do not use this dishwasher for sanitizing purposes. Dishwasher that reaches 71C must be the only dishwasher used for sanitizing purposes.
  2. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ice scoop was observed to be stored in the ice machine. The operator must ensure the ice scoop is placed in a location that prevents potential cross contamination of ice. This was corrected during the inspection.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): The freezer in the kitchen was at -9C at the time of inspection. The operator must ensure that the freezer temperature is maintained at -18C or colder. Please follow up when corrected.
      • F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
  3. 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): Observed open bulk bags of food secured with a rubber band. Please ensure all open bulk bags of food are stored in a container with a tight fitting lid to prevent pest entry.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Observed daylight from underneath the back entry door into a dry goods storage area. Please install appropriate weather stripping on the bottom of the door to prevent pest entry.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer spray of quaternary ammonium is too strong. Half the strength is needed.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): The ice machine lid has duct tape on one corner. This should be repaired so it is easily washable. A few salad dressing containers have cork lids. These are inappropriate. There are some construction/non food items in the back storage room. These items are correctly stored below foods but it may be better to locate these items all together than within the food area. In future wood shelving in storage room should be painted, and blocks under coolers and freezers be painted or replaced with more washable type.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

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