Skip to content
Loading map…

Kai's Delight

680 King St. W., Kingston ON K7L 3G5 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Kai's Delight has been inspected 2 times by KFL&A Public Health since September 23, 2026. The most recent inspection, on October 9, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 October 9, 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 3 times across 2 separate inspections, most recently on October 9, 2026. For example: Thermometer is present and easily located in equipment used for refrigeration or hot-holding

  • 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 across 2 separate inspections, most recently on October 9, 2026. For example: Food is protected from contamination and adulteration

  • 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 once on September 23, 2026. For example: Food handlers wash hands as needed to prevent contamination of food or food areas

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

    3 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
      • Use food equipment not of readily cleanable material. O. Reg. 493/17, clause 8 (1) (c)
      • Use utensils not suitable for intended purpose. O. Reg. 493/17, clause 8 (1) (d)
    • Food is protected from contamination and adulteration
    • Thermometer is present and easily located in equipment used for refrigeration or hot-holding
  2. Routine

    6 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
      • Use food equipment not of readily cleanable material. O. Reg. 493/17, clause 8 (1) (c)
    • 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
      • Store 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
      • Fail to provide thermometer in hot-holding equipment. O. Reg. 493/17, clause 30 (b)
    • 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)
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas. O. Reg. 493/17, clause 33 (1) (e)

Nearby inspected facilities

Own this business? Add a badge to your website