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Forest Golf Club and Inn

102 Main Street S, Forest ON N0N 1J0 · Restaurant

Official record from Lambton →

Inspection summary

Forest Golf Club and Inn has been inspected 7 times by Lambton Public Health since November 7, 2024. The most recent inspection, on June 15, 2026, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on June 15, 2026. For example: Food is held at 4°C (40°F) or less.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on June 15, 2026. For example: Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).

  • 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 once on July 4, 2025. For example: Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).

  • 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 6 times across 5 separate inspections, most recently on March 27, 2026. For example: Ceilings are clean and in good repair

About this data

These results come from Lambton Public 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.

7 inspections

  1. Required

    4 infractions

    • Food is held at 4°C (40°F) or less.
      • Fail to maintain hazardous foods at 4°C (40°F) or colder due to malfunctioning refrigeration unit.
    • Hazardous food products are stored out of the temperature danger zone between 4°C (40°F) and 60°C (140°F) (except during periods of food preparation).
    • Hazardous food is hot held at a minimum temperature of 60°C (140°F) after cooking or rapid re-heating.
      • Fail to hot-hold hazardous foods at 60°C (140°F) or higher after cooking or rapid re-heating.
    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to store food dispensing scoop, or other approved food dispensing utensil, in a manner preventing contamination of the scoop, utensil, or food product being dispensed.
  2. Required

    2 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
  3. Required

    3 infractions

    • Food contact surfaces properly designed, constructed, installed, maintained, and located (smooth, non-absorbent, cleanable, corrosion resistant, non-toxic and free from contamination).
      • Fail to maintain counters, cutting boards, blocks, tables, or any other food contact surface in a smooth, non-absorbent, cleanable, corrosion resistant, or non-toxic manner.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
    • Lighting is adequate for food preparation and cleaning.
      • Fail to provide adequate lighting for food preparation and cleaning.
  4. Required

    2 infractions

    • Food is protected from potential contamination (i.e. food covered, labelled, off floor, stored on racks, sneeze guard, physical hazards).
      • Fail to store food off the floor to prevent contamination.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
  5. Required

    0 infractions

  6. Follow-up

    1 infraction

    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.
  7. Required

    2 infractions

    • Mechanical dishwashing: Wash / rinse water clean, correct water temperature and timing cycles, sanitizer at correct concentration (not a NSF/ANSI Standard 3 Dishwasher).
      • Fail to ensure hot water sanitizer is maintained at 82°C or greater for at least 10 seconds.
    • Ceilings are clean and in good repair
      • Fail to ensure the ceiling of the food-handling room is kept clean and in good repair.

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