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The King's Valley Christian Camp

16983 Milligan Creek Road, Rose Prairie, V0C 2H0 · Restaurant

Official record from Northern Health →

Inspection summary

The King's Valley Christian Camp has been inspected 2 times by Northern Health Authority since August 22, 2025. The most recent inspection, on August 28, 2026, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 5 times across 2 separate inspections, most recently on August 28, 2026. For example: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 22, 2025. For example: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times on August 22, 2025. For example: 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]

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.

2 inspections

  1. Follow-Up Inspection

    2 infractions

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Water dispensing hose near the three compartment sink is not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Public Health significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Ensure equipment have appropriate finishes to allow proper cleaning and sanitation. The finish needs to be smooth, impervious to moisture and easy to clean.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Gaskets on the upright cooler and freezer units were cracked and there was ice build or condensation in the areas where the cracks were present. Improper maintenance of food equipment can affect food safety and in this case, the ability for the equipment to maintain correct cold holding temperatures.
      • Corrective Action: Ensure that food equipment is in good repair and maintained.
  2. Routine Inspection

    7 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: There are several areas of bare drywall in the main kitchen near the mop sink, in the bathrooms, near the floor, etc. There are areas when tiles are missing or damaged on the floor. There are several shelving units that are unfinished. Improperly finished and damaged surfaces cannot be cleaned and sanitized properly.
      • Corrective Action: Ensure that all surfaces in a food facility are smooth, easy to clean and impervious to moisture to allow for proper cleaning and sanitizing.
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: An air conditioning unit has been installed above a food prep area. The front cover of this unit was dirty. A fan attached to the ceiling near this unit was dirty. The operator mentioned that this fan was not used. Improper placement and maintenance of air conditioning units can lead to the direct food contamination.
      • Corrective Action: There is no floor plan on our system for the main kitchen building or the canteen. Please submit a floor plan for the buildings and include applicances. Ensure that the air conditioning unit is cleaned and properly maintained. Ensure that the air conditioning unit cannot contaminate food. If the other fan is not used, remove it. Otherwise clean and sanitize the fan cover and blade and store the cord in a manner to not contaminate food.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: High touch surfaces including light switches were dirty. The roof of the microwave and the roof of the stand mixer were dirty with dried food debris. The ovens and convection ovens had excess grime buildup which was noted in the previous inspection. Gaskets in cooler units had excess food debris. The canteen was dirty and had dead flies and debris on the floor and walls. The refrigerator and freezer units in the canteen were dirty and had rusted areas. Surfaces and equipment that are not properly cleaned can attract pests, promote the growth of microbes, and contaminate food. Equipment with rusted areas cannot be cleaned and sanitizer properly and rust can contaminate food.
      • Corrective Action: Ensure that surfaces and equipment are properly cleaned and sanitized. Equipment with rusted areas need to be repaired and properly sealed to prevent the growth of microbes. It is recommended that there is a cleaning schedule that outline tasks required so that areas are not missed.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food equipment including a hot dog rotisserie and a deep fryer were found stored on the floor of the canteen. To protect food and food equipment from floor debris, store them at least 6 inches (15 cm) off the ground.
      • Corrective Action: Ensure that food and food equipment are stored at least 6 inches off the ground at all times to prevent contamination. Store unused food equipment in a manner that keeps them clean.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The low temperature dishwasher achieved a chlorine concentration of 10 ppm. Inadequate levels of chlorine will not proper remove microbes from the dishes and can cause foodbourne illness.
      • Corrective Action: Ensure that the low temperature dishwasher achieves appropriate levels of chlorine (50 ppm - 100 ppm according to the temperature of water used). In the meantime, the dishwasher can be used to wash dishes and the sink can be used for the sanitizing step at 100 ppm. Dishes will then be airdried. Have the dishwasher repaired so that the appropriate levels of sanitizer are achieved.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pots and pans were worn and could leach metals into food. Wooden spoons were found with chips and cracks. Cutting boards were worn and stained. Food equipment that is in disrepair can lead to contamination of food and cannot be properly cleaned and sanitized.
      • Corrective Action: Ensure that food equipment in use is in good working order and can be properly cleaned and sanitized to prevent foodbourne illness.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: There were cans of paint, automobile spray and WD 40 stored in food and equipment storage areas. The WD 40 was being used for the handle of the floor mixer. Storage and use of non food safe chemicals can lead to the chemical contamination of food.
      • Corrective Action: Ensure that chemicals not used for food or food equipment is stored away from food and food equipment. Ensure that lubricants used for food equipment are food grade.

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