Running a summer camp kitchen is no small feat — and health inspections can feel like a pop quiz you didn’t know was coming. But with the right systems in place, passing your inspection can be just another day in a well-run camp kitchen.
Here are 10 essential tips from seasoned camp foodservice pros to help you stay inspection-ready all summer long:
1. Train Your Staff Like It’s Day One — Every Day
Health inspectors love seeing a well-trained team. Make food safety training part of your weekly rhythm — not just during staff orientation. Keep quick-reference guides posted and review basics like handwashing, glove use, and cleaning procedures regularly.
2. Label Everything — and We Mean Everything
Unlabeled food is a red flag. Every container in your fridge or dry storage should have:
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The product name
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The date it was opened or prepped
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The use-by or discard date
This shows inspectors that you’re managing food safely and within proper timeframes.
3. Keep Cold Foods Cold & Hot Foods Hot
This one’s non-negotiable. Have thermometers in every cooler, fridge, and hot-hold unit. Train staff to temp food regularly and record it. Know your numbers:
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Cold foods: 41°F or below
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Hot foods: 135°F or above
Bonus: Keep a temperature log to show inspectors you're consistent.
4. Maintain Cleanliness — In Real Time
Don't wait until inspection week to deep-clean. Build a daily, weekly, and monthly cleaning checklist. Focus on:
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Behind and under equipment
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Grease traps and hood vents
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Sinks, floors, walls, and ceilings
Spotless kitchens = happy inspectors.
5. Stay on Top of Pest Control
Inspectors will look for signs of rodents or insects. Seal food containers, clean spills promptly, and keep doors closed. Work with a pest control company for regular service and keep those records handy.
6. Double Down on Handwashing Stations
Make sure every station has:
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Soap
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Paper towels
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A trash can
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Clear signage
Staff should know exactly where to go and when to wash — before prep, after handling raw food, after touching their face, etc.
7. Check Equipment Function Daily
A broken fridge or low-temp dishwasher can cause an instant fail. Make it part of your morning routine to check:
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Fridge and freezer temps
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Dishwasher final rinse temps
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Hot-holding unit function
Document repairs quickly and stay proactive.
8. Get Ahead with a Mock Inspection
Have a manager or lead staffer walk the kitchen with a health inspection checklist. This not only builds confidence, it also helps you catch problems before the real inspector does.
9. Keep Records Organized and Accessible
Health inspectors will want to see:
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Temp logs
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Pest control reports
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Staff food safety certifications
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Cleaning schedules
Store these in a binder or digital folder and update them regularly.
10. Foster a Culture of Food Safety
When staff buy into the why behind food safety, it stops being a checklist and starts being a habit. Talk about it during meals, staff meetings, and daily prep. Empower your team to speak up when they see something off.
Passing your health inspection isn’t about cramming the night before — it’s about building habits, systems, and a food safety culture that runs all summer long.
Need tools to stay organized? Camp Kitchen Pro can help you track logs, prep lists, and more - all in one place.
Are you ready to transform your summer camp food service?
If you run a summer camp, it's time to look into how Camp Kitchen Pro can improve your culinary operations, creating efficiency in your kitchen, and keeping your budget healthy.
Summer camp food service does not need to be overwhelming. With the correct tools and technology, you can streamline your culinary operations, save money, and improve the camping experience. Camp Kitchen Pro is here to help you get it done.
Contact us to discover more about how we're helping camps create amazing experiences, one meal at a time.
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