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Casa-Dea Estates Winery - La Pergola

1186 Greer Rd, Wellington ON K0K 3L0 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Casa-Dea Estates Winery - La Pergola has been inspected 2 times by KFL&A Public Health since July 24, 2026. The most recent inspection, on July 31, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 4 times across 2 separate inspections, most recently on July 31, 2026. For example: Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose

  • 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 2 times on July 24, 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

  • 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 July 24, 2026. For example: Handwashing stations are conveniently accessible, maintained and adequately supplied

  • 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 July 24, 2026. For example: 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 2 times on July 24, 2026. For example: Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is maintained in a sanitary condition

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.

2 inspections

  1. Follow-up

    1 infraction

    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose
      • Use food equipment not of sound and tight construction. O. Reg. 493/17, clause 8 (1) (a)
      • Use food equipment not in good repair. O. Reg. 493/17, clause 8 (1) (b)
      • Use equipment not suitable for intended purpose. O. Reg. 493/17, clause 8 (1) (d)
  2. Routine

    10 infractions

    • 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)
    • Potable hot and cold running water provided
      • Fail to provide hot and cold running water in food preparation area. O. Reg. 493/17, clause 7 (3) (b)
    • 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)
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose
      • Use food equipment not in good repair. O. Reg. 493/17, clause 8 (1) (b)
    • Utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition
      • Fail to sanitize utensils as often as necessary. O. Reg. 493/17, subsection 21 (2)
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
      • Fail to ensure equipment surface cleaned as necessary. O. Reg. 493/17, s. 22
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)
    • 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
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
    • Thermometer is present and easily located in equipment used for refrigeration or hot-holding
    • Food handlers refrain from conduct that could contaminate food or food areas
      • Fail to ensure food handler in food premise refrains from conduct that could result in contamination of food. O. Reg. 493/17, clause 33 (1) (h)

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