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Sunnybrae Bible Camp

3915 Sunnybrae Canoe Point Rd Tappen BC V0E 2X1 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Sunnybrae Bible Camp has been inspected 9 times by Interior Health Authority since August 2, 2013. The most recent inspection, on December 3, 2025, found no infractions.

5 of 9 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: 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 2 times across 2 separate inspections, most recently on April 24, 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 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 April 24, 2024. 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 once on July 23, 2015. For example: 4 - Are proper refrigeration, freezing and thawing procedures followed?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 3 separate inspections, most recently on December 10, 2024. For example: 3 Are written food handling procedures (Food Safety Plan) current and available on site?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on December 10, 2024. For example: 5 Are the FOODSAFE training requirements being met?

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.

9 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Quat test strips are required for checking sanitizer levels in wiping cloth buckets. This remains outstanding as it was identified on the last inspection. Cooler units have thermometers. Chlorine test strips are available for checking dishwasher sanitizer levels.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Ensure the written food safety plan is available onsite for kitchen staff.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Ensure the written sanitation plan is available onsite for kitchen staff.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator's certificate expired in Jan 2024.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): - no QUATS test strips - monitor and record daily
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): They have two commercial dishwashers, and one had chlorine at >50ppm. But the other had 0ppm chlorine. The dishwasher should be cleaned, chemicals checked, and sanitizer tested and recorded at the start of each day.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): - walk-in cooler fan cover unclean - kitchen floor tile in disrepair - front service area has under counter water treatment system that may not be maintained, either maintain or remove - second dishwasher needs repairs to sanitizer dispenser
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): The chef advises that he is a red seal cook, and will send me a copy of certificate. Or you may take food safe 1 or 2, and send me a copy of that certificate.
  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    1 infraction

    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Detailed sanitation plan was not available upon request.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Coolers do not have thermometers in them. NSF-certified thermometers are recommended. 2. Temperature of dairy cooler located in dining area was measured at between 4C and 12C at the time of inspection. Some milk/creamers may have just been placed back into the cooler. Please ensure this cooler also has an accurate thermometer. Note: - Please ensure temperature log sheets have a column to record corrective actions (e.g. what actions were taken to correct the higher temperature recorded). - Discussed about dairy (milk/creamer) cooler's temperature. The cooler appears to be unable to maintain at 4C/40F or less. Therefore procedure/protocols must be in place to ensure the milk and creamer are not stored in the danger zone (i.e. between 4C/40F and 60C/140F) for more than 2 hours. Cooler should be replaced with a new one that is capable of maintaining at 4C/40F or less. Thermos use is discussed. Also need to ensure that the milk/creamer is not stored in the thermos in the danger zone for an extended period of time. Therefore if using thermos, milk/creamer must be changed frequently throughout the day. Currently using ice bath to store single-use creamers. Please ensure the ice is changed frequently and do not store a large amount of creamers but refill as needed.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Currently storing knives in wooden knife blocks. Discussed switching to metal knife holder or magnetic strips which can be easily cleaned and sanitized.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A thorough sanitation plan is to be developed.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions

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