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BLACK DIAMOND GOLF COURSE

705 PONTYPOOL RD, PONTYPOOL ON L0A 1K0 · Food Safety

Inspection summary

BLACK DIAMOND GOLF COURSE has been inspected 3 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since May 21, 2025. The most recent inspection, on June 4, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on June 4, 2026. For example: Utensils sanitized mechanically as prescribed in the regulation.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 12, 2025. For example: Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.

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.

3 inspections

  1. Required

    1 infraction

    • Utensils sanitized mechanically as prescribed in the regulation.
  2. Required

    1 infraction

    • Internal temperature of potentially hazardous food maintained at 60 degrees Celsius or higher.
  3. Required

    0 infractions

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