Denny's Restaurant
398 N. Front St, Belleville ON K8P 3C9 · Year-Round Food Premises
Inspection summary
Denny's Restaurant has been inspected 2 times by KFL&A Public Health since July 16, 2026. The most recent inspection, on July 27, 2026, recorded 4 infractions.
None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 16 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 5 times across 2 separate inspections, most recently on July 27, 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 4 times across 2 separate inspections, most recently on July 27, 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 2 times on July 16, 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 2 times on July 16, 2026. For example:
Ice for food or drink is made from potable water and stored in a sanitary manner
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 across 2 separate inspections, most recently on July 27, 2026. For example:
Sanitary facilities are sanitary, properly equipped 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.
2 inspections
- Follow-up
4 infractions
- 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
- Sanitary facilities are sanitary, properly equipped and in good repair
- Operate food premise — fail to keep sanitary facility sanitary. O. Reg. 493/17, subsection 25 (2)
- 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)
- Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures
- Refrigerate potentially hazardous foods at internal temperature above 4°C. O. Reg. 493/17, clause 30 (a)
- Routine
12 infractions
- Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
- Food premise not maintained with clean ceiling in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
- Food premise not maintained with ceilings in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
- Handwashing stations are conveniently accessible, maintained and adequately supplied
- Fail to provide handwashing stations with adequate supplies. O. Reg. 493/17, clause 7 (3) (c)
- Handwashing stations are used only for handwashing
- 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)
- Use equipment not suitable for intended purpose. O. Reg. 493/17, clause 8 (1) (d)
- Utensils are sanitized using an approved method
- Sanitize utensils in chlorine solution of less than 100 p.p.m. of available chlorine. O. Reg. 493/17, clause 19 (b)
- Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
- Operate food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse. O. Reg. 493/17, sub-subclause 20 (1) (a) (ii) (B)
- Surfaces of equipment and facilities are cleaned and sanitized as appropriate
- Fail to ensure facility surface cleaned as necessary. O. Reg. 493/17, s. 22
- Sanitary facilities are sanitary, properly equipped and in good repair
- Operate food premise — fail to keep sanitary facility sanitary. O. Reg. 493/17, subsection 25 (2)
- Operate food premise — fail to equip sanitary facility with soap or detergent. O. Reg. 493/17, clause 25 (3) (d)
- Operate food premise — fail to equip sanitary facility with single service towels or dryer. O. Reg. 493/17, clause 25 (3) (e)
- Ice for food or drink is made from potable water and stored in a sanitary manner
- Store ice in unsanitary manner. O. Reg. 493/17, subsection 26 (5)
- Ice for food or drink is handled in a sanitary manner
- 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)
- Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures
- Refrigerate potentially hazardous foods at internal temperature above 4°C. O. Reg. 493/17, clause 30 (a)
- Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
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