Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was YMCA Camp Gorham last inspected?
The most recent inspection on record was on Jul 20, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jul 18, 2024 to Jul 20, 2026.
Has YMCA Camp Gorham ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jul 18, 2024.
The Full Inspection History
4 inspections
Inspection
Jul 20, 2026
Critical violations found
1 recorded violation
criticalCode 2CFood temperature
Official Wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from New York State Department of Health, Jul 20, 2026 · Original Source
Inspection
Jun 17, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 17, 2026 · Original Source
Inspection
Jul 11, 2025
Critical violations found
2 recorded violations
minorCode 8CCleaning and sanitizing
Official Wording
Improper use and storage of clean, sanitized equipment and utensils
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.