YMCA CAMP WANAKITA WEST- OUT TRIPPING KITCHEN
1883 KOSHLONG LAKE, ROAD, HALIBURTON Ontario K0M 1S0 · Food Safety
Inspection summary
YMCA CAMP WANAKITA WEST- OUT TRIPPING KITCHEN has been inspected once by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), on August 4, 2026. The most recent inspection, on August 4, 2026, recorded 8 infractions.
In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Pests.
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.
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 2 times on August 4, 2026. For example:
Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
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 on August 4, 2026. For example:
Utensils sanitized manually as prescribed in the regulation.
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on August 4, 2026. For example:
Pest control shall be maintained in a food premise as prescribed in the regulation.
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on August 4, 2026. For example:
Adequate number of conveniently located and maintained hand wash stations are provided
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 once on August 4, 2026. For example:
Cloths and towels maintained in clean, good repair and not used for other purposes.
About this data
These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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.
1 inspection
- Required
8 infractions
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
- Fail to maintain and arrange equipment in clean and sanitary condition
- Pest control shall be maintained in a food premise as prescribed in the regulation.
- Fail to protect against entry, harbouring and breeding of pests
- Fail to maintain records of pest control measures taken
- Cloths and towels maintained in clean, good repair and not used for other purposes.
- Fail to maintain cloths and towels in good repair for cleaning, drying and polishing utensils
- Utensils sanitized manually as prescribed in the regulation.
- Fail to sanitize utensils in quaternary ammonium compound solution at 200 parts per million at 24 degrees Celsius for at least 45 seconds
- Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
- Fail to clean and sanitize multi-service articles after each use and as often as necessary
- Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
- Food in storage protected from contamination.
- Fail to ensure racks, shelves or pallets are clean and designed to protect against contamination
- Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
- Fail to ensure food handler protects food against contamination by hair
- Fail to ensure food handler washes hands as necessary
- Adequate number of conveniently located and maintained hand wash stations are provided
- Fail to maintain hand washing station with adequate supplies
- Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.