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General Food Services · King County, WA

Snoqualmie Ridge Golf Club

36005 Se Ridge St

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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

Quick Answers

When was Snoqualmie Ridge Golf Club last inspected?
The most recent inspection on record was on Jul 22, 2026. The result listed by Public Health – Seattle & King County was “Unsatisfactory” (official score 10).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Mar 26, 2024 to Jul 22, 2026.
Has Snoqualmie Ridge Golf Club ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Mar 26, 2024.

The Full Inspection History

6 inspections

Routine Inspection/Field Review

Jul 22, 2026

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

2 recorded violations

minorCode 4100Cleaning and sanitizing

Official Wording

Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

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
criticalCode 2120Food temperature

Official Wording

Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

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

Official record from Public Health – Seattle & King County, Jul 22, 2026 · Original Source

Educational Inspection

Jul 2, 2026

Complete

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Jul 2, 2026 · Original Source

Routine Inspection/Field Review

Apr 20, 2026

Unsatisfactory

Official score: 10 · Understand This Area’s Scale

1 recorded violation

criticalCode 2110Food temperature

Official Wording

Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

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

Official record from Public Health – Seattle & King County, Apr 20, 2026 · Original Source

Routine Inspection/Field Review

Jul 7, 2025

Unsatisfactory

Official score: 25 · Understand This Area’s Scale

2 recorded violations

criticalCode 2110Food temperature

Official Wording

Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

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
criticalCode 2000Food temperature

Official Wording

Proper reheating procedures for hot holding

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

Official record from Public Health – Seattle & King County, Jul 7, 2025 · Original Source

Routine Inspection/Field Review

Jan 16, 2025

Unsatisfactory

Official score: 8 · Understand This Area’s Scale

2 recorded violations

minorCode 3700Equipment and utensils

Official Wording

In-use utensils properly stored

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 1720Food temperature

Official Wording

Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

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

Official record from Public Health – Seattle & King County, Jan 16, 2025 · Original Source

Routine Inspection/Field Review

Mar 26, 2024

Satisfactory

Official score: 0 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Public Health – Seattle & King County, Mar 26, 2024 · Original Source

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