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House of Donair

760 Hwy 15, Kingston ON K7L 4V3 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

House of Donair has been inspected 2 times by KFL&A Public Health since August 6, 2026. The most recent inspection, on August 19, 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 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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.

  • 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 3 times across 2 separate inspections, most recently on August 19, 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

  • 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 August 6, 2026. For example: Single-service containers and articles stored in a manner that prevents contamination

  • 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 6, 2026. For example: Thermometer is present and easily located in equipment used for refrigeration or hot-holding

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times on August 6, 2026. For example: At least one certified food handler is on site while the premise is operating

  • 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 August 6, 2026. For example: Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food

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
  2. Routine

    11 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation. O. Reg. 493/17, subclause 7 (1) (a) (ii)
    • Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
      • Food premise not maintained with ceilings in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • Single-service containers and articles stored in a manner that prevents contamination
      • Food premise maintained in manner to permit contamination of single-service containers. O. Reg. 493/17, clause 7 (1) (h)
    • 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 readily cleanable material. O. Reg. 493/17, clause 8 (1) (c)
    • Utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition
      • Fail to clean utensils as often as necessary. O. Reg. 493/17, subsection 21 (2)
      • Fail to sanitize utensils as often as necessary. O. Reg. 493/17, subsection 21 (2)
    • Sanitary facilities are maintained in accordance with the Building Code
      • Fail to maintain sanitary facility in accordance with Building Code installation requirements. O. Reg. 493/17, subsection 25 (1)
    • Food is protected from contamination and adulteration
    • Thermometer is present and easily located in equipment used for refrigeration or hot-holding
      • Fail to provide thermometer in hot-holding equipment. O. Reg. 493/17, clause 30 (b)
    • At least one certified food handler is on site while the premise is operating
      • Fail to ensure completion of food handling training by food handler or supervisor. O. Reg. 493/17, s. 32
      • Fail to ensure presence of food handler or supervisor during all hours of operation. O. Reg. 493/17, s. 32
    • Food handlers refrain from conduct that could contaminate food or food areas
    • Food handlers wash hands as needed to prevent contamination of food or food areas
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food. O. Reg. 493/17, clause 33 (1) (e)

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