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EGANRIDGE RESORT, COUNTRY CLUB & SPA

26 COUNTRY CLUB DR, FENELON FALLS ON K0M 1N0 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

EGANRIDGE RESORT, COUNTRY CLUB & SPA has been inspected 10 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 1, 2024. The most recent inspection, on September 10, 2026, recorded 3 infractions.

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

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 12 times across 8 separate inspections, most recently on September 10, 2026. For example: Utensils sanitized mechanically as prescribed in the regulation.

  • 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 11 times across 7 separate inspections, most recently on September 10, 2026. For example: Food in storage protected from contamination.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2025. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2025. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 5 separate inspections, most recently on July 8, 2026. For example: Cloths and towels maintained in clean, good repair and not used for other purposes.

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.

10 inspections

  1. Required

    3 infractions

    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Food in storage protected from contamination.
  2. Required

    6 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with chlorine solution at 100 parts per million at 24 degrees Celsius for at least 45 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Food is safe to eat.
      • Fail to protect food from contamination and adulteration
    • Food in storage protected from contamination.
  3. Follow-up

    0 infractions

  4. Follow-up

    1 infraction

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

    2 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Utensils sanitized mechanically as prescribed in the regulation.
  6. Required

    7 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Ventilation must be maintained as prescribed in the regulation.
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provide rinse water at 82 degrees Celsius for 10 seconds
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
      • Fail to clean and sanitize food contact surfaces or equipment after each use and as often as necessary
    • Food in storage protected from contamination.
  7. Follow-up

    2 infractions

    • Operator ensured that the results of any inspection conducted by a public health inspector are posted in accordance with the inspectors request.
      • Fail to post inspection results in accordance with inspector’s request
    • Utensils sanitized mechanically as prescribed in the regulation.
  8. Required

    3 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to use clean cloths and towels in good repair for cleaning, drying and polishing utensils
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment provided clean wash water between 60 degrees Celsius and 71 degrees Celsius.
    • Food in storage protected from contamination.
  9. Required

    7 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to use clean cloths and towels in good repair for cleaning food contact surfaces
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Hand washing station used other than for hand washing of employees
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies
  10. Required

    7 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Illumination shall be maintained in a food premise as prescribed in Ontario Regulation 332/12 (Building Code).
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to maintain records of pest control measures taken
      • Fail to retain pest control records for one year
    • Testing reagent used to determine concentration of sanitizer.
      • Fail to use or provide test reagent to determine concentration of sanitizer
    • Food in storage protected from contamination.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
      • Hand washing station used other than for hand washing of employees
    • Adequate number of conveniently located and maintained hand wash stations are provided
      • Fail to maintain hand washing station with adequate supplies

Nearby inspected facilities

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