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Hexagon Restaurant- Deep River Yacht and Tennis Club

Box 960 34 Pier Road, Deep River ON K0J 1P0 · Private Club

Inspection summary

Hexagon Restaurant- Deep River Yacht and Tennis Club has been inspected 3 times by Renfrew County and District Health Unit since June 5, 2025. The most recent inspection, on June 23, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 4 times across 3 separate inspections, most recently on June 23, 2026. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on June 5, 2025. For example: All food shall be protected from contamination and adulteration

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on June 5, 2025. For example: Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA

  • 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 June 5, 2025. For example: Food is processed in a manner that makes the food safe to eat

About this data

These results come from Renfrew County and District Health Unit, 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

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
      • Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
  2. Follow-up

    1 infraction

    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
  3. Required

    5 infractions

    • Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
      • Provide refrigeration units with accurate indicating thermometers that are easily readable
    • Food is processed in a manner that makes the food safe to eat
      • Process all food in a manner that makes food safe to eat
    • All food shall be protected from contamination and adulteration
      • Protect all food from contamination and adulteration.
    • Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
      • Ensure mechanical dishwasher meets NSF International requirements for commercial use.
    • Sanitize test kit is readily available for verifying concentration of other sanitizing agents approved for use by Health Canada/CFIA
      • Ensure a sanitizing test kit is provided and used to verify the concentration of the chemical agent used in the food premise.

Nearby inspected facilities

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