CANTON, Cherokee County

The Lodge at Bridgemill

10451 BELLS FERRY RD CANTON, GA 30114

Food

Latest score

Apr 21, 2026

City

CANTON

County

Cherokee

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Apr 21, 2026

Routine

Score: 932 violations

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6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: Yes

Observed salsa, creamer, cream cheese, pimento cheese, sausage gravy in prep top cooler without dates. Date mark and use/discard TCS foods when opened, cooked, prepared.

Discarded

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Observed mold on wall behind dishwasher - Clean/repair/Maintain clean

Jun 3, 2025

Routine

Score: 794 violations

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3-1C - food in good condition, safe, and unadulterated

Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)

9 ptsCorrected: NoRepeat: No

Observed moldy strawberries in prep top cooler. Equipment and food shall be monitored on a daily basis discarding expired

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: NoRepeat: No

No hand towels at handwash sinks. Hand wash sinks must be supplied with soap and towels at all times.

COS: Providing hand towels at sinks

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Observed dish machine was not provided with an approved sanitizer - Chlorinated detergent does not provide sufficient sanitizer. Must discontinue use of dishwasher until dispensing proper amount of sanitizer.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: No

Observed TCS foods in prep cooler lacking date marking. All TCS foods must be date marked when original package/can is opened, cut, cooked/cooled.

Oct 25, 2024

Routine

Score: 922 violations

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1-2B - certified food protection manager

Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)

4 ptsCorrected: NoRepeat: No

No CFSM for the establishment.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(c) - storage, separation (p)

4 ptsCorrected: NoRepeat: No

Observed bleach stored on the food preparation table. Must store the chemicals in a designated area.

Nov 22, 2023

Routine

Score: 923 violations

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4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: NoRepeat: No

Observed individual scoops of ice cream not covered in the freezer. Must cover with a wrap.

10D - food properly labeled; original container

Regulation: 511-6-1.04(7)(c) - food labels (pf, c)

3 ptsCorrected: NoRepeat: No

Observed flour, sugar, oil not labelled. Foods that are not easily identifiable must be labelled when transferred from the original container.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Observed build up of dirt at the mop sink. Must clean.

Jun 2, 2023

Routine

Score: 932 violations

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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Observed dish machine not dispensing chlorine. Chlorine must dispense at 50 ppm. Must discontinue use of dish machine for sanitizing until chlorine properly dispenses.

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: YesRepeat: No

Observed improper cooling methods for several items cooling in walk-in cooler. Meatloaf was cooling while tightly wrapped in plastic wrap. Soup and lasagna mix were cooling in large, deep pans. Please see acceptable cooling methods below:

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by discarding meatloaf and moving other items to freezer. Items must be periodically stirred to release heat from center. Health Authority recommends purchasing ice wands.