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14 William Ave Kingsville

14 William Ave Kingsville ON N9Y 3T2 · Bake Shop

Official record from Windsor-Essex →

Inspection summary

14 William Ave Kingsville has been inspected once by Windsor-Essex County Health Unit (WECHU), on February 18, 2026. The most recent inspection, on February 18, 2026, recorded 18 infractions.

In the past 12 months there was 1 inspection with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times on February 18, 2026. For example: Adequate storage space is provided for potentially hazardous food

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on February 18, 2026. For example: Manual dishwashing equipment and procedures are satisfactory

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on February 18, 2026. For example: Separate handwash stations are provided with the required supplies

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 18, 2026. For example: All food is protected from contamination and adulteration

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times on February 18, 2026. For example: Premises is free from every condition that may adversely affect the sanitary operation of the premises

About this data

These results come from Windsor-Essex County Health Unit (WECHU), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Pre-Operational/Consultation

    18 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
      • (c) The walls and ceilings are NOT readily cleanable, and/or maintained in a sanitary condition [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
      • (b) Premises is NOT maintained in a clean and sanitary condition so as to prevent contamination of food [C]
      • (c) Furniture, equipment and appliances are NOT constructed or arranged adequately to maintain the room or place in a clean and sanitary manner [N]
    • The premises is supplied with adequate potable hot and cold running water
      • (a) Supply of potable water is NOT adequate for the operation of the premises [C]
      • (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]
    • Separate handwash stations are provided with the required supplies
      • (a) Adequate number of handwashing stations are NOT provided and/or situated for convenient access by food handlers [C]
      • (b) Handwashing stations are NOT adequately supplied [S]
      • (c) Handwashing stations are NOT used for employee handwashing only [N]
    • Garbage and wastes are maintained in a satisfactory manner
      • (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
    • Levels of illumination is maintained during all hours of operation
      • (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (a) Article or equipment is NOT of sound and tight construction [S]
      • (b) Article or equipment is NOT kept in good repair [S]
      • (c) Article or equipment is NOT made of a material that can be readily cleaned and sanitized [S]
      • (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
    • All equipment or utensils that come in direct contact with food are adequately maintained
      • (a) Equipment or utensils are NOT corrosion-resistant and/or non-toxic [C]
      • (b) Equipment or utensils are NOT free from cracks, crevices and open seams [S]
    • Adequate storage space is provided for potentially hazardous food
      • (a) Adequate refrigeration space is NOT provided for the safe storage of potentially hazardous food [S]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
      • (b) Food is NOT processed in a manner that makes food safe to eat [C]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
      • (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
    • Records for the purchase of food are retained on the premises for at least a year
      • (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
    • Only approved graded eggs found on premises
      • (a) Ungraded or Grade C eggs found on premises [C]
    • At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
      • (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
    • Manual dishwashing equipment and procedures are satisfactory
      • (a) Adequate number of corrosion-resistant sinks of sufficient size are NOT provided [S]
      • (c) Proper wash, rinse, and sanitizing technique is NOT practiced [C]
      • (e) Sanitizing is NOT at appropriate temperature and/or chemical concentrations [C]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
      • (b) Quaternary ammonium compound solution used for sanitizing is NOT 200 parts per million (test strips required to confirm) [S]

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