GOOD INFORMATION. BETTER PEACE OF MIND.Español · Always free. No signup required.
Restaurant
Health Inspections.org

Santa Clara County, CA

Wedgewood Wedding & Banquet Ctr

2951 Club Dr

Last inspected Nov 25, 2025 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Wedgewood Wedding & Banquet Ctr has a new health inspection. No spam, one-click unsubscribe.

No account needed. Unsubscribe at any time.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Nov 25, 2025

Pass

4 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Mold like substance is starting to grow within the FRP around the dish washer and wash down area. Per PIC, a contractor will be replacing the FRP within this area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT VIOLATION. Failure to comply may result in enforcement action.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. Large block of ice is noted under the compressor at the time of inspection. [CA] Repair any leaks properly and defrost the ice within the walk in freezer. REPEAT VIOLATION. Failure to comply may result in enforcement action. 2. Door for the reach in have damaged gaskets and stainless steel is coming off of door. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. 3. Caulking around the hood system is starting to fall apart. [CA] Remove old caulking and add fresh silicon.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Large hole noted under the sink within the war-washing area. Per PIC, they have a plumber doing work within that section. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station next to the prep sink is missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked and operational at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Santa Clara County Department of Environmental Health, Nov 25, 2025 · Original Source

Routine Inspection

Dec 17, 2024

Pass

7 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. Prep table in front of cook line are not operational at the time of inspection. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Large block of ice is noted under the compressor. [CA] Repair any leaks properly and defrost the ice within the walk in.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. Sanitizer (quats) within 3-compartment sink is measured at 100PPM at the time of inspection. No active ware-washing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Recommend having contractor calibrate dispenser. [SA] Facility can manually add sanitizer within compartment. 2. Sanitizer (chlorine) within dish washer wash measured at 0PPM at the time of inspection. Per cook, some equipment was ran through the dish washer today. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility will be using the 3-compartment sink to wash, rinse, sanitize. Re-wash any equipment that was ran through the dish washer.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Mold like substance growing on the caulking around the dish washer and sink area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash station next to walk in has a paper towel dispenser that is not operational at the time of inspection. [CA] Repair paper towel dispenser next to the walk in.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Unable to provide food handler cards and a food manger certification at the time of inspection. [CA] Obtain new food handler cards for all employees within 30-days and food manger certification within 60-days.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Unable to provide test strips for chlorine and quats at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Dec 17, 2024 · Original Source

More restaurants nearby

No matching records are available. Try another search.