Rolphton Motel & Restaurant
37079 Highway 17, Rolphton ON K0J 2H0 · Restaurant
Inspection summary
Rolphton Motel & Restaurant has been inspected 7 times by Renfrew County and District Health Unit since October 18, 2024. The most recent inspection, on July 13, 2026, recorded 3 infractions.
1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 3 times across 3 separate inspections, most recently on July 13, 2026. For example:
Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
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 July 13, 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
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 5 times across 2 separate inspections, most recently on August 22, 2025. For example:
Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
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 once on March 4, 2026. For example:
At least one certified food handler or supervisor is on the premise at all times during normal operation
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on October 18, 2024. For example:
Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, displayed, sold or offered for sale is constructed and arranged to maintain it in a clean and sanitary condition
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.
7 inspections
- Follow-up
3 infractions
- 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
- Ensure cold holding equipment is of sufficient size for storing any potentially hazardous foods
- 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
- Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
- Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
- 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
- Required
3 infractions
- 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
- 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
- Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
- 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
- Required
2 infractions
- At least one certified food handler or supervisor is on the premise at all times during normal operation
- Ensure there is a trained food handler or supervisor working during all hours of operation.
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- 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
- At least one certified food handler or supervisor is on the premise at all times during normal operation
- Required
0 infractions
- Required
3 infractions
- 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.
- Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
- Ensure sanitizer is available and/or of sufficient concentration to sanitize as often as necessary to maintain food contact surfaces in a sanitary condition
- Sanitary facilities kept in good repair and equipped with necessary supplies
- Ensure sanitary facility is maintained in a sanitary manner and in good repair.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Required
3 infractions
- 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
- The walls and ceilings of rooms and passageways must be readily cleanable and must be maintained in a sanitary condition.
- Sanitary facilities kept in good repair and equipped with necessary supplies
- Ensure sanitary facility is maintained in a sanitary manner and in good repair.
- Ensure sanitary facility has a supply of soap or detergent.
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Required
1 infraction
- Furniture, equipment and appliances in any room or place where food is prepared, processed, packaged, served, transported, manufactured, handled, displayed, sold or offered for sale is constructed and arranged to maintain it in a clean and sanitary condition
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