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Eggsmart

6 Douglas Rd, Quinte West ON K0K 1B0 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Eggsmart has been inspected 3 times by KFL&A Public Health since July 27, 2026. The most recent inspection, on September 28, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on August 26, 2026. For example: Mechanical dishwasher has conveniently located thermometers that show wash and rinse temperatures

  • 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 27, 2026. For example: Handwashing stations are conveniently accessible, maintained and adequately supplied

  • 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 once on July 27, 2026. For example: Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times on July 27, 2026. For example: Equipment and utensils are free from cracks, crevices, and open seams

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.

3 inspections

  1. Routine

    0 infractions

  2. Follow-up

    2 infractions

    • Mechanical dishwasher has conveniently located thermometers that show wash and rinse temperatures
      • Operate food premise — wash water temperature thermometer not easily readable. O. Reg. 493/17, clause 20 (1) (b)
      • Operate food premise —rinse water temperature thermometer not easily readable. O. Reg. 493/17, clause 20 (1) (b)
    • 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)
  3. Routine

    6 infractions

    • 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)
    • Equipment and utensils are free from cracks, crevices, and open seams
      • Use equipment not free from cracks in contact with food. O. Reg. 493/17, clause 8 (2) (b)
    • Furniture, equipment and appliances are constructed and arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
      • Operate food premise — equipment not arranged to permit cleaning. O. Reg. 493/17, s. 9
    • 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)
    • Mechanical dishwasher has conveniently located thermometers that show wash and rinse temperatures
    • 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

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