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LE CLUB DES AINES L'ETOILE D'OR - Banquet Hall

3 Mary Walk Elliot Lake ON P5A 1Z9 · Banquet Hall

Inspection summary

LE CLUB DES AINES L'ETOILE D'OR - Banquet Hall has been inspected 3 times by Algoma Public Health since January 23, 2025. The most recent inspection, on January 27, 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: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 27, 2026. For example: Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

  • 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 February 6, 2025. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]

About this data

These results come from Algoma 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.

3 inspections

  1. Required

    1 infraction

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Three-compartment sink dishwashing method: wash in first sink, rinse in second sink, sanitize in third sink [Sec. 18(2)(i)]
      • Two-compartment sink dishwashing method: wash and rinse in first sink, sanitize in second sink [Sec. 18(2)(ii)(B&C)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
  2. Follow-up

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer [Sec. 20(1)]
  3. Required

    1 infraction

    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

Nearby inspected facilities

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