Summit Camps - Roaring River Camp
SUP S09999 Quesnel Lake BC · Industrial Camp - Food Service
Inspection summary
Summit Camps - Roaring River Camp has been inspected 2 times by Interior Health Authority since June 7, 2022. The most recent inspection, on July 25, 2024, recorded 2 infractions.
1 of 2 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 and Protecting food from contamination.
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.
Cleaning and sanitizingHigher risk
Decks, change rooms, showers and shared equipment must be cleaned and disinfected regularly so infections such as athlete's foot and plantar warts are not passed between users.
Recorded once on July 25, 2024. 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 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 25, 2024. For example:
5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
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.
2 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility using bleach to sanitize food contact surfaces. At time of inspection, bleach was too strong and bleached out my test strip. Too much chemical will not dissipate off surfaces, and can be picked up by food products. Instructed operator to dilute solution.
- 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): F2.5A: Freezer in storage room is using a plank of wood as a shelf. Wood is moist and covered in food debris, cannot be properly cleaned, and can block air flow in the unit. Please replace. F2.5B: Large wooden food contact surface / butcher block being used in main kitchen area. All food contact surfaces must be constructed with intact, tight, and easily cleanable materials to maintain cleanliness and prevent the buildup of dirt and grime. Wood is porous and not conducive to proper sanitation. Please replace. F2.5C: Observed wiping cloth sitting on dry surface, wiping cloth must be stored inside sanitizer bucket to prevent the reproduction of pathogens. F2.5J: Light bulb in kitchen missing cover. Please repair / replace to eliminate physical hazard.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions