ST. ANDREW'S CAMP

Inspection summary

ST. ANDREW'S CAMP has been inspected 24 times by New York State Department of Health (NYSDOH) since August 16, 2001. The most recent inspection, on July 24, 2026, found no infractions.

20 of 24 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Chemicals and toxic substances and Protecting food from contamination.

The last 12 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people using the facility. Higher-risk findings are the ones that could directly cause illness or injury, such as water that is not properly treated.

• Handwashing and staff hygieneHigher risk

  Inspectors check for clean, stocked washrooms and handwashing stations, and showers that bathers can use before swimming. Good hygiene keeps germs out of the water and off shared surfaces.

  Recorded once on July 15, 2013. For example: Hair is improperly restrained

• Chemicals and toxic substancesHigher risk

  Pool chemicals such as chlorine and acid must be labelled, stored apart from each other and handled safely. Mixing them by mistake can release toxic gas, so storage and handling problems are treated seriously.

  Recorded once on July 25, 2011. For example: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

• 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 July 19, 2007. For example: Cooked or prepared foods are subject to cross-contamination from raw foods.

• Equipment and utensilsLower risk

  Pumps, filters, chemical feeders and safety equipment such as lifebuoys, reaching poles and first-aid kits must be present and working. Missing safety equipment can matter a great deal in an emergency.

  Recorded once on July 29, 2014. For example: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

About this data

These results come from New York State Department of Health (NYSDOH), 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.

• View the official New York State Department of Health (NYSDOH) disclosure site
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