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Birdys Fine Casual Dining

449 Dundas St. W, Belleville ON K8P 1B6 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Birdys Fine Casual Dining has been inspected once by KFL&A Public Health, on August 25, 2026. The most recent inspection, on August 25, 2026, recorded 5 infractions.

In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

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.

  • 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 August 25, 2026. For example: Handwashing stations are conveniently accessible, maintained and adequately supplied

  • 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 once on August 25, 2026. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher

  • 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 3 times on August 25, 2026. For example: Floors are tight, smooth, non-absorbent, kept clean and in good repair

About this data

These results come from KFL&A Public Health, 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. Routine

    5 infractions

    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
      • Food premise not maintained with tight floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
      • Food premise not maintained with smooth floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
      • Food premise not maintained with non-absorbent floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
      • Food premise not maintained with floors in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
      • Food premise not maintained to permit cleaning of walls. O. Reg. 493/17, clause 7 (1) (d)
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is maintained in a sanitary condition
      • Food premise not maintained with food handling room in sanitary condition. O. Reg. 493/17, clause 7 (1) (e)
    • Handwashing stations are conveniently accessible, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers. O. Reg. 493/17, clause 7 (3) (c)
      • Fail to provide handwashing stations with adequate supplies. O. Reg. 493/17, clause 7 (3) (c)
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)

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