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Ignace Golf Course

17 Golf Course Rd, Ignace ON P0T 1T0 · Food Premises Disclosure

Official record from Northwestern Ontario →

Inspection summary

Ignace Golf Course has been inspected 4 times by Northwestern Health Unit since July 7, 2022. The most recent inspection, on June 9, 2025, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control 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 2 times across 2 separate inspections, most recently on August 21, 2024. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 June 9, 2025. For example: Separate raw foods from ready-to-eat foods during storage and handling

About this data

These results come from Northwestern 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.

4 inspections

  1. Required

    1 infraction

    • Separate raw foods from ready-to-eat foods during storage and handling
      • Store raw foods separate and below cooked / ready-to-eat foods
  2. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • NSF/ANSI Standard 3 for stationary rack mechanical dishwashers - Hot water sanitizing rinse must be 74°C (165°F) or greater for at least 10 seconds
  3. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • Mechanical dishwasher bears certification from NSF International and is certified for commercial use
      • NSF/ANSI Standard 3 for stationary rack mechanical dishwashers - Hot water sanitizing rinse must be 74°C (165°F) or greater for at least 10 seconds
      • Ensure an accurate thermometer is provided and used to verify the temperature of the sanitizing solution
  4. Required

    0 infractions

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