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Eagles Glenn Golf Course

374 Eagles Glenn Blvd, Cavendish · Food Premises

Official record from Prince Edward Island →

Inspection summary

Eagles Glenn Golf Course has been inspected 6 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since June 4, 2024. The most recent inspection, on July 16, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on June 16, 2025. For example: Appropriate procedures followed for dishwashing

  • 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 May 28, 2025. For example: Cold holding temperatures of 4C (40F) or colder

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on May 28, 2025. For example: Food safety training: Sections 5(2)(b), and 24(1-5)

About this data

These results come from Prince Edward Island Department of Health and Wellness (Environmental Health), 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.

6 inspections

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Follow Up Inspection 2 — Satisfactory

    0 infractions

  3. Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required

    1 infraction

    • Appropriate procedures followed for dishwashing
      • Failure to provide a final rinse temperature of 82C (180F) for high temperature mechanical dishwashing units.
  4. Routine Inspection — Unsatisfactory - Re Inspection Required

    3 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Appropriate procedures followed for dishwashing
      • Failure to provide a final rinse temperature of 82C (180F) for high temperature mechanical dishwashing units.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to maintain food safety training current to within 5 years.
  5. Follow Up Inspection 1 — Satisfactory

    0 infractions

  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

    • Appropriate procedures followed for dishwashing
      • Failure to provide a final rinse temperature of 82C (180F) for high temperature mechanical dishwashing units.

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