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Gateway Family Restaurant

327 Victoria St N, Tweed ON K0K 3J0 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Gateway Family Restaurant has been inspected 4 times by KFL&A Public Health since June 11, 2026. The most recent inspection, on October 5, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 8 times across 3 separate inspections, most recently on October 5, 2026. For example: Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other 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 3 times across 2 separate inspections, most recently on June 12, 2026. For example: Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required 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 June 11, 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 June 11, 2026. For example: Food is protected from contamination and adulteration

  • 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 once on October 5, 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.

4 inspections

  1. Routine

    4 infractions

    • 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)
    • Levels of illumination are maintained in the food premise as required under the Building Code
      • Fail to provide required illumination during all hours of operation. O. Reg. 493/17, s. 10
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other purpose
      • Use cloth not in good repair for cleaning food contact surface. O. Reg. 493/17, clause 16 (a)
    • 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
  2. Follow-up

    0 infractions

  3. Follow-up

    3 infractions

    • Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
      • Operate food premise — mechanical equipment not constructed 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 equipment surface cleaned as necessary. O. Reg. 493/17, s. 22
    • 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)
  4. Routine

    9 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)
    • Garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the food premise in a sanitary condition
      • Fail to remove waste when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other purpose
      • Use cloth not in good repair for cleaning food contact surface. O. Reg. 493/17, clause 16 (a)
    • Equipment provided for mechanical or manual dishwashing is appropriate for the operation of the food premise
      • Operate food premise — fail to provide equipment for cleaning and sanitizing utensils as required. O. Reg. 493/17, s. 18
    • 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
      • Fail to ensure facility surface sanitized 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
      • Store 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)

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