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Kaylee's Pizzeria

40 Queen Street, Kapuskasing ON P5N 1H2 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Kaylee's Pizzeria has been inspected 23 times by Porcupine Health Unit since August 31, 2022. The most recent inspection, on April 22, 2026, found no infractions.

12 of 23 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 3 inspections in a row found no infractions. 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 4 times across 3 separate inspections, most recently on October 23, 2023. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 3 times across 3 separate inspections, most recently on February 12, 2025. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 3 separate inspections, most recently on February 12, 2025. For example: All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]

  • 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 3 times across 3 separate inspections, most recently on December 2, 2024. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on August 16, 2023. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

About this data

These results come from Porcupine Health Unit, 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.

23 inspections

  1. Required

    0 infractions

  2. Required

    0 infractions

  3. Required

    0 infractions

  4. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • All Hot holding units/food items are maintained at 60°C (140°F) or hotter at all times. [s. 27(1), 30]
      • Hot-holding potentially hazardous foods at internal temperature below 60°C (493/17-30(a)-465CRX)
  5. Reinspection

    0 infractions

  6. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Use handwashing station other than for handwashing of employees (493/17-7(4)-55MIN)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  7. Required

    0 infractions

  8. Required

    0 infractions

  9. Complaint

    0 infractions

  10. Reinspection

    0 infractions

  11. Required

    3 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  12. Reinspection

    0 infractions

  13. Reinspection

    2 infractions

    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  14. Required

    3 infractions

    • Adequate lighting provided in all areas & ventilation system present and operated in manner not permitting contamination, buildup of excess heat, or a health hazard. [s. 10 & 11]
      • Fail to maintain ventilation system to ensure elimination of excessive heat (493/17-11-120MOD
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
      • Fail to provide thermometer in refrigeration equipment (493/17-30(b)-55MIN)
      • Fail to provide thermometer in hot-holding equipment (493/17-30(b)-55MIN)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
      • Sanitize utensils using agent for which test reagent not readily available (493/17-19(e)(iii)-55MIN)
  15. Complaint

    0 infractions

  16. Reinspection

    0 infractions

  17. Complaint

    2 infractions

    • All food is from approved sources. [s.29(1), 38, 47]
      • Fail to obtain food from source subject to inspection (493/17-29(1)-465CRX)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)
  18. Required

    3 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to provide handwashing stations with adequate supplies (493/17-7(3)(c)-120MOD)
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Fail to ensure equipment surface cleaned as necessary (493/17-22-120MOD)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  19. Required

    0 infractions

  20. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  21. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  22. Required

    2 infractions

    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  23. Required

    4 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
      • Fail to maintain handwashing stations (493/17-7(3)(c)-55MIN)
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
      • Operate food premise – mechanical equipment not constructed to provide sufficient chemical solution rinse (493/17-20(1)(a)(ii)(B)-120MOD)
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Fail to collect waste when necessary to maintain sanitary condition (493/17-12-55MIN)
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
      • Fail to ensure presence of food handler or supervisor during all hours of operation (493/17-32-305MAJ)

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