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Kingsway Restaurant

510 Ferguson Avenue, HAILEYBURY ON P0J 1K0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Kingsway Restaurant has been inspected 18 times by Porcupine Health Unit since April 29, 2015. The most recent inspection, on February 29, 2024, recorded 2 infractions.

2 of 18 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, 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.

  • 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 8 times across 7 separate inspections, most recently on April 20, 2023. For example: 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]

  • 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 5 times across 4 separate inspections, most recently on April 5, 2018. For example: Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.

  • 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 4 times across 4 separate inspections, most recently on February 29, 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)]

  • 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 21, 2021. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 September 19, 2017. For example: Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).

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.

18 inspections

  1. Required

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • 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)]
  2. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  3. Required

    4 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]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • 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)]
    • Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
  4. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  5. Required

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
  6. Required

    0 infractions

  7. Required

    0 infractions

  8. Required

    1 infraction

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
  9. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  10. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
  11. Required

    5 infractions

    • Operator washes hands at minimum required frequency using proper timing and technique.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
    • All equipment of sound construction.
  12. Required

    1 infraction

    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  13. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Hazardous foods held hot is maintained at 60C(140F) or higher at all times.
    • Food is thawed in an appropriate manner.
  14. Required

    5 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
    • Garbage receptacles and holding bin(s) provided in sufficient quantity, are of sound construction, and emptied on a regular basis so as not to cause a health hazard.
    • Garbage receptacles and holding bin(s) cleaned and sanitized on regular basis.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  15. Required

    6 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • Garbage receptacles and holding bin(s) cleaned and sanitized on regular basis.
    • Linens/cloths used in serving/dining areas in good condition are laundered after each use or disposed of on a regular basis.
    • Adequate lighting provided in all areas.
  16. Required

    1 infraction

    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
  17. Required

    3 infractions

    • Food is thawed in an appropriate manner.
    • General cleanliness is good in all food preparation, storage, dining, and washroom areas.
    • No other housekeeping element(s) observed/reported permitting (or likely to permit) a health hazard.
  18. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food stored/displayed/sold in food-grade containers.

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