Georgia › Cherokee County › Canton
Cameron Hall of Canton
240 MARIETTA HWY , CANTON, GA 30114 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on March 3, 2026, scoring 66/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 91. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (March 12, 2026): Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A91March 12, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed ribs prepared around 12-12:30 not cooled to 70 within 2 hours of reaching 135°F due to poor cooling methods. Temperature of ribs was 69°F in center at 5pm; ribs were cooling in two tight layers of plastic wrap and one layer of foil. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”U66March 3, 202611 violations
Inspectors recorded 11 violations, 8 of them critical, involving food source, temperature control and cleaning & sanitizing.
Observed mold build-up on ricotta in walk-in cooler. Ricotta expired 1/9/26. Food shall be safe, unadulterated, and honestly presented. COS by discarding.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed salad and butter packs left sitting outside of temperature control in kitchen area and a gallon of milk left sitting outside of temperature control in dining area. Temperature of salad was 58°F, temperature of butter was 76°F, and temperature of milk was 50°F. TCS foods must be cold held at 41°F or below. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observe employee temping food with thermometer without sanitizing before and after use. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) Before using or storing a food temperature measuring device. COS by sanitizing with sanitizer. Please advise if using quat sanitizer, it must air-dry. Recommending purchasing alcohol pads to use for thermometers.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed feta cheese prepped 11/2/25 and mozzarella cheese prepped 2/12/26 stored in cooler. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS by discarding.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed sour cream that expired 2/25/26, ricotta cheese that expired 1/9/26, and beef base that expired 1/13/25 stored in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Observed build-up on can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed employee cutting tomatoes for salad without washing first. Tomatoes do not come prewashed. 1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS by changing cutting boards and washing tomatoes.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed quat sanitizer buckets at 0 ppm. Chemicals were empty. Sanitizer must dispense at 200-400 ppm. COS by replacing chemicals and manually pouring in buckets and in 3-compartment sink. Must use test strips to ensure appropriate range until service company comes out to hook up new sanitizer.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed significant mold build-up on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed significant black mold build-up on walls in warewash area. Must clean.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A100May 25, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A96November 26, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed employee use thermometer to take temperature of ribs without sanitizing prior to use. Food contact surfaces of equipment shall be cleaned before using a food temperature measuring device. COS by re sanitizing thermometer probe.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”A92November 3, 20234 violations
Inspectors recorded 4 violations, 1 of them critical, involving cleaning & sanitizing, food storage and handwashing & hygiene.
Observed mold inside the ice machine. Must thoroughly clean and sanitize by the end of the day.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed food stored not covered in the reach in cooler. Must cover the foods when not in use. COS by placing the lids.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Must hair and beard net when handling food. COS by wearing hair and beard net.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Must clean the wall behind the 3 compartment sink. Observed mold.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 028-1520. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.