Food Service Establishment · St. Lawrence County, NY

Mandaville Camp & Retreat Center(Cc)

165 Sheldon Road

Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗

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No violations found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Mandaville Camp & Retreat Center(Cc) last inspected?: The most recent inspection on record was on Jul 9, 2026. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 3 inspections on record, from Jul 16, 2024 to Jul 9, 2026.
Has Mandaville Camp & Retreat Center(Cc) ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 16, 2024.

The Full Inspection History

3 inspections

Inspection

Jul 9, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jul 9, 2026 · Original Source

Inspection

Jul 9, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jul 9, 2025 · Original Source

Inspection

Jul 16, 2024

Critical violations found

2 recorded violations

minorCode 14BPests

Official Wording

Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Jul 16, 2024 · Original Source