King's BBQ

5 1066 Adelaide St N, London ON N5Y 2N1 · Restaurant

16 inspections

1. RequiredMay 28, 2026

   1 infraction

   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
2. RequiredJan 21, 2026

   2 infractions

   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors clean and in good repair
3. RequiredSep 10, 2025

   3 infractions

   • Potentially hazardous food is maintained at 60°C (140°F) or higher
     • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
     • Fail to ensure food handler washes hands as necessary
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
4. RequiredJul 17, 2025

   4 infractions

   • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
     • Fail to ensure food handler washes hands as necessary
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors clean and in good repair
5. Follow-upApr 16, 2025

   5 infractions

   • Potentially hazardous food is maintained at 60°C (140°F) or higher
     • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • Handwashing stations are maintained and adequately supplied
     • Fail to situate handwashing stations for convenient access by food handlers
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
     • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain walls clean and in good repair
     • Fail to maintain ceilings clean and in good repair
6. RequiredApr 10, 2025

   8 infractions

   • Potentially hazardous food is maintained at 60°C (140°F) or higher
     • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
     • Fail to provide accurate, easily readable thermometer for refrigeration and hot-holding
   • Handwashing stations are maintained and adequately supplied
     • Fail to situate handwashing stations for convenient access by food handlers
     • Fail to maintain handwashing stations with adequate supplies
     • Fail to use handwashing station only for handwashing of employees
   • Food handlers who come into contact with food / utensils are doing so in a sanitary manner
     • Fail to ensure food handler washes hands as necessary
   • Food is protected from contamination and adulteration
     • Fail to protect food from contamination and adulteration
   • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
     • Fail to maintain equipment, utensils and / or multi-service articles of sound and tight construction and in good repair
     • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
     • Fail to maintain floors clean and in good repair
     • Fail to maintain floors as tight, smooth and non-absorbent in food-handling rooms
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain walls clean and in good repair
     • Fail to maintain ceilings clean and in good repair
7. RequiredNov 4, 2024

   3 infractions

   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
   • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
   • Rooms, walls and ceilings are kept clean, in good repair and in a sanitary condition
     • Fail to maintain walls clean and in good repair
8. RequiredAug 19, 2024

   1 infraction

   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize multi-service articles after each use
9. RequiredMar 27, 2024

   2 infractions

   • Potentially hazardous food is maintained at 60°C (140°F) or higher
     • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
   • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
     • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
10. RequiredNov 20, 2023

    3 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
11. Follow-upAug 2, 2023

    0 infractions

12. RequiredJul 26, 2023

    3 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Refrigeration and hot-holding equipment for potentially hazardous food is maintained
      • Fail to provide sufficient hot-holding equipment
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
13. Follow-upMar 22, 2023

    2 infractions

    • Potentially hazardous food products are not between 4°C (40°F) and 60°C (140°F), except during periods of preparation, processing and manufacturing
      • Fail to maintain potentially hazardous foods at a safe internal temperature
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
14. RequiredMar 17, 2023

    3 infractions

    • Handwashing stations are maintained and adequately supplied
      • Fail to maintain handwashing stations
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Multi-service articles, utensils, equipment and facilities are cleaned and sanitized
      • Fail to clean and sanitize equipment and facilities surfaces as often as necessary
15. Follow-upDec 5, 2022

    1 infraction

    • Exclusion of live birds or animals on the premises (subject to exemptions)
      • Fail to ensure food premises is kept free from live birds or animals
16. RequiredOct 24, 2022

    5 infractions

    • Potentially hazardous food is maintained at 60°C (140°F) or higher
      • Fail to maintain potentially hazardous foods at an internal temperature of 60°C (140°F) or higher
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination and adulteration
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed and maintained
      • Fail to maintain equipment, utensils and / or multi-service articles in a form and material that can be cleaned and sanitized
    • Exclusion of live birds or animals on the premises (subject to exemptions)
      • Fail to ensure food premises is kept free from live birds or animals
    • Floor and floor coverings are tight, smooth, non-absorbent (except in food service areas) and clean and in good repair
      • Fail to maintain floors clean and in good repair