Restaurant · Waterloo Region, ON

Doon Valley Golf Course & Halfway House

Name: Doon Valley Golf Course & Halfway House
Address: 500 Doon Valley Dr, Waterloo Region, ON

500 Doon Valley Dr

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Infractions found

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Compliance Inspection

May 27, 2026

Infractions found

2 recorded violations

minorCode —Handwashing

Official wording

Hand washing basin with supplies of soap and paper towels in dispensers

Inspector’s notes

Not in Compliance: Provide hot and cold running water under pressure

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.

Official wording

Certified food handler present in the food service premise

Inspector’s notes

Not in Compliance: Ensure a food handler or supervisor, who is a certified food handler, is present during all hours of operation

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), May 27, 2026 · Original Source

Compliance Inspection

Oct 22, 2025

Infractions found

2 recorded violations

criticalCode —Food temperature

Official wording

Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

Inspector’s notes

Corrected During Inspection: Iodine concentration must be at least 25 parts per million at 24�C or greater for at least 45 seconds, Provide sufficient detergent or chemicals for washing or sanitizing

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode —Handwashing

Official wording

Hand washing basin with supplies of soap and paper towels in dispensers

Inspector’s notes

Not in Compliance: Provide paper towels in a dispenser at hand basin in food preparation area, Provide soap in a dispenser at hand basin in the food preparation area, Maintain hand washing stations with adequate supplies

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.

Jun 12, 2025

Infractions found

1 recorded violation

criticalCode —Contamination

Official wording

Food protected from contamination or adulteration

Inspector’s notes

Corrected During Inspection: Cover all food in storage, Store raw foods separate and below cooked / ready-to-eat foods

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Region of Waterloo Public Health (Check It! We Inspect It.), Jun 12, 2025 · Original Source

Compliance Inspection

Aug 21, 2024

Infractions found

2 recorded violations

minorCode —Cleaning and sanitizing

Official wording

Testing reagent used to determine concentration of sanitizer

Inspector’s notes

Not in Compliance: Provide and use test reagent to determine concentration of sanitizer

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 —Cleaning and sanitizing

Official wording

Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained

Inspector’s notes

Not in Compliance: Ensure equipment, utensils and or multi-service articles in good repair, Ensure food contact equipment and utensils are free from cracks, crevices and open seams

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 Region of Waterloo Public Health (Check It! We Inspect It.), Aug 21, 2024 · Original Source