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Dundas Valley Golf and Curling Club

10 Woodley Lane, Dundas ON L9H 6Y6 · Restaurant

Official record from Hamilton →

Inspection summary

Dundas Valley Golf and Curling Club has been inspected 10 times by City of Hamilton Public Health Services since May 19, 2022. The most recent inspection, on May 26, 2026, recorded 4 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 6 times across 6 separate inspections, most recently on May 23, 2025. For example: Refrigeration and hot-holding equipment maintained

  • 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 4 times across 3 separate inspections, most recently on May 26, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • 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 3 times across 2 separate inspections, most recently on May 26, 2026. For example: Single service containers and articles kept free from contamination

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 9, 2024. For example: Graded eggs used as prescribed in the regulation

About this data

These results come from City of Hamilton Public Health Services, 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.

10 inspections

  1. Routine Inspection

    4 infractions

    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure food contact equipment and utensils are free from cracks, crevices and open seams
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred
      • Clean and sanitize multi-service articles after each use and as often as necessary
      • Clean and sanitize food contact surfaces or equipment as often as necessary
    • Food protected from contamination or adulteration
      • Store and handle ice in a sanitary manner
  2. Routine Inspection

    1 infraction

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
      • Ensure walls are kept clean and in good repair
  3. Routine Inspection

    1 infraction

    • Refrigeration and hot-holding equipment maintained
      • Provide easily readable thermometer in refrigeration or hot-holding equipment
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
    • Graded eggs used as prescribed in the regulation
      • Only Grade A or B eggs permitted
  6. Routine Inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
      • Provide an easily readable thermometer for the dishwashing and sanitizing temperatures
  7. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
  8. Routine Inspection

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
  9. Re-inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • Testing reagent used to determine concentration of sanitizer
      • Provide and use test reagent to determine concentration of sanitizer
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Iodine concentration must be at least 25 parts per million at 24°C or greater for at least 45 seconds

Nearby inspected facilities

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