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La Prima Inc

1727 Division Road North Kingsville Ontario N9Y 2H1 · Restaurant (Full Service)

Official record from Windsor-Essex →

Inspection summary

La Prima Inc has been inspected 5 times by Windsor-Essex County Health Unit (WECHU) since January 24, 2025. The most recent inspection, on September 28, 2026, recorded 12 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 3 separate inspections, most recently on September 28, 2026. For example: All food is protected from contamination and adulteration

  • 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 2 times across 2 separate inspections, most recently on September 28, 2026. For example: Separate handwash stations are provided with the required supplies

  • 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 2 times on September 28, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on January 24, 2025. For example: Adequate protection against pests is provided

  • 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 8 times across 2 separate inspections, most recently on September 28, 2026. For example: Premises is free from every condition that may be a health hazard

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

5 inspections

  1. Required

    12 infractions

    • Premises is free from every condition that may be a health hazard
      • (a) Immediate health hazard present at time of inspection - Premises is CLOSED [C]
    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (b) The floor or floor coverings are NOT tight, smooth and non-absorbent [N]
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • General housekeeping is satisfactory
      • (a) Premises is NOT kept free from materials and equipment not regularly used [N]
    • The premises is supplied with adequate potable hot and cold running water
      • (b) Hot and cold running water under pressure is NOT supplied in all required areas [S]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Garbage and wastes are maintained in a satisfactory manner
      • (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
    • The ventilation system is adequately maintained
      • (a) Ventilation system is NOT maintained to eliminate odours, fumes, vapours, smoke and excessive heat [S]
    • All equipment, utensils, and multi-service articles are adequately constructed and maintained
      • (e) Racks, shelves or pallets used to store food are NOT designed to protect food from contamination and readily cleanable [N]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
    • Sanitary facilities provided and maintained as required
      • (b) Constant supply of hot and cold running water is NOT provided in sanitary facilities [S]
    • Concentration of sanitizing agent is adequate
      • (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
  2. Required

    0 infractions

  3. Required Re-Inspection

    0 infractions

  4. Complaint

    3 infractions

    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
      • (b) Food is NOT processed in a manner that makes food safe to eat [C]
    • At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
      • (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
    • Adequate protection against pests is provided
      • (a) Premises is NOT free from visible evidence of pest infestation [C]
  5. Required

    7 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Garbage and wastes are maintained in a satisfactory manner
      • (a) Garbage and wastes (including liquid waste) are NOT collected and removed from the premises as often as necessary to maintain the premises in a sanitary condition [N]
    • Levels of illumination is maintained during all hours of operation
      • (a) Levels of illumination is NOT maintained during all hours of operation [O. Reg. 332/12 (Building Code)] [N]
    • All food is protected from contamination and adulteration
      • (a) Food is NOT protected from contamination and adulteration [C]
      • (b) Food is NOT processed in a manner that makes food safe to eat [C]
    • At least one food handler or supervisor on-site has completed food handler training (If yes, please document certification provider and number)
      • (a) At least one food handler or supervisor on the premises has NOT completed food handler training for every hour in which the premise is operating [N]
    • Adequate protection against pests is provided
      • (a) Premises is NOT free from visible evidence of pest infestation [C]

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