Mountain Creek Golf Club
311 Mountain View Rd, Arnprior ON K7S 3H6 · Private Club
Inspection summary
Mountain Creek Golf Club has been inspected 3 times by Renfrew County and District Health Unit since July 3, 2025. The most recent inspection, on May 7, 2026, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
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.
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 3 times across 2 separate inspections, most recently on May 7, 2026. For example:
Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
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 3 times across 2 separate inspections, most recently on July 11, 2025. For example:
Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
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 2 times across 2 separate inspections, most recently on May 7, 2026. For example:
Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
Chemicals and toxic substancesHigher risk
Cleaning products, disinfectants and pesticides must be labelled and stored safely, away from food and from surfaces people touch. Inspectors flag chemicals that could contaminate food or harm people, as well as pest treatments applied without proper supervision.
Recorded 2 times across 2 separate inspections, most recently on July 11, 2025. For example:
Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
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, supplies 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 July 11, 2025. For example:
Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
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
- Required
2 infractions
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Mechanical dishwashers are maintained to provide clean wash water at the proper temperature, and a sanitizing rinse
- Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
- Quaternary ammonium compound solution must be a minimum 200 parts per million at 24°C or greater for at least 45 seconds.
- Ensure mechanical dishwasher meets NSF International requirements for commercial use.
- Follow-up
3 infractions
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Required
12 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
- All food shall be protected from contamination and adulteration
- Protect all food from contamination and adulteration.
- Keep raw food separate from ready-to-eat food.
- Racks, shelves or pallets used for food storage must be designed to protect the food from contamination and must be readily cleanable
- Provide racks, shelves or pallets that are designed to be readily cleanable.
- At least one certified food handler or supervisor is on the premise at all times during normal operation
- Ensure completion of food handling training by food handler or supervising staff.
- Ensure there is a trained food handler or supervisor working during all hours of operation.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- The floors of every room must be kept clean and in good repair.
- Walls and ceilings of rooms and passageways are readily cleanable, maintained in a sanitary condition, and kept in good repair
- Maintain walls in good repair in food-handling room
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Remove any materials and equipment that is not relevant to daily food operations.
- Maintain the food premise in a clean and sanitary manner
- Maintain storage areas in a clean and sanitary manner
- Maintain food handling room in a sanitary condition
- Handwashing stations used only for the washing of employee hands
- Ensure handwashing station is used only for handwashing.
- Equipment, utensils and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and suitable for their intended purpose
- Ensure all the equipment, utensils and multi-service articles are of sound and tight construction.
- Ensure all the equipment, utensils and multi-service articles are kept in good repair.
- Equipment and utensils that come into direct contact with food are corrosion-resistant, non-toxic and free from cracks, crevices and open seams
- Ensure equipment and utensils are free from cracks, crevices and open seams.
- Food premise is protected against the entry of pests and kept free of conditions that lead to the harbouring or breeding of pests
- Protect the food premise against the entry of pests.
- Keep the food premise free of conditions that lead to the harbouring and breeding of pests.
- Maintain and retain records for at least one year of all pest control measures that are undertaken in the premise.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers