Skip to content
Loading map…

Ridgetown Golf and Curling Club Restaurant

12438 Golf Course Line, Ridgetown ON N0P 2C0 · Restaurant

Official record from Chatham-Kent →

Inspection summary

Ridgetown Golf and Curling Club Restaurant has been inspected 31 times by Chatham-Kent Public Health since April 22, 2014. The most recent inspection, on August 31, 2026, recorded 1 infraction.

17 of 31 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 separate inspections, most recently on August 17, 2017. For example: Food is held at 4°C (40°F) or less s.32 / 33

  • 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 once on August 31, 2026. For example: Mechanical dishwasher is properly constructed, designed, and maintained s. 20

  • 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 April 24, 2017. For example: Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36

  • 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 13 times across 6 separate inspections, most recently on August 17, 2017. For example: General housekeeping is satisfactory s.59(h)

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on July 4, 2022. For example: Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).

About this data

These results come from Chatham-Kent 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.

31 inspections

  1. Required

    1 infraction

    • Mechanical dishwasher is properly constructed, designed, and maintained s. 20
  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    0 infractions

  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Required

    1 infraction

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers s. 7(3)c, 7(4).
      • Ensure hand washing stations are kept adequately supplied with soap and paper towel dispensers
  10. Required

    0 infractions

  11. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  12. Required

    0 infractions

  13. Required

    1 infraction

    • Observed certified Food Handler employee working at time of inspection s. 32
      • Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
  14. Required

    0 infractions

  15. Required

    0 infractions

  16. Required

    2 infractions

    • Premises is equipped with an adequate number of hand washing stations that are maintained, kept adequately supplied, and situated for convenient access by food handlers. s. 7(3)c, 7(4).
      • Ensure hand washing stations are used only for employee hand washing.
    • All equipment, utensils, and multi-service articles used for food production, display, or sale purposes are properly constructed and maintained. s. 8
      • Ensure all equipment, utensils, and surfaces are kept in good repair.
  17. Required

    0 infractions

  18. Follow-up

    0 infractions

  19. Follow-up

    0 infractions

  20. Follow-up

    3 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
    • Mechanical ventilation operable where required s.15
  21. Follow-up

    2 infractions

    • General housekeeping is satisfactory s.59(h)
    • Mechanical ventilation operable where required s.15
  22. Required

    4 infractions

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
      • Ensure all hazardous foods are stored at 4°C (40°F) or less
      • Thaw all hazardous foods maintaining a temperature of 4°C (40°F) or less
    • Floors, walls, and ceilings clean and in good repair s.11(d) / (e); s.59(h)
      • Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
    • General housekeeping is satisfactory s.59(h)
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
  23. Required

    0 infractions

  24. Follow-up

    2 infractions

    • General housekeeping is satisfactory s.59(h)
    • The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
  25. Required

    4 infractions

    • Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
      • Cover all food in storage
      • Store foods in containers that can be readily cleaned and sanitized
    • General housekeeping is satisfactory s.59(h)
      • Maintain the premises in a clean and sanitary condition
    • Mechanical ventilation operable where required s.15
      • Ventilation system requires thorough cleaning
    • The premises is operated and maintained free from every condition that may be a health hazard s.11(a)
      • Evidence of contamination of food or food contact surfaces (e.g. by rodent droppings and urine or active insect activity)
  26. Required

    1 infraction

    • Mechanical ventilation operable where required s.15
  27. Required

    0 infractions

  28. Required

    1 infraction

    • Food is held at 4°C (40°F) or less s.32 / 33
      • Adjust or repair the refrigeration unit immediately. Do not store any hazardous foods in the unit until it is able to maintain hazardous foods at 4°C (40°F) or less
  29. Required

    1 infraction

    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning s.18 / 58 / 59
      • Ensure all surfaces are readily cleanable and non-absorbent
  30. Required

    1 infraction

    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
      • Provide sufficient detergent or chemicals for washing or sanitizing
  31. Required

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website