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OneTen Kitchen and Bar

110 Lupin Dr, Whitby ON L1N 1X8 · Food Safety Inspections

Official record from Durham Region →

Inspection summary

OneTen Kitchen and Bar has been inspected 9 times by Durham Region Health Department since December 13, 2024. The most recent inspection, on July 3, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 separate inspections, most recently on June 30, 2026. For example: Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer

  • 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 June 30, 2026. For example: Food protected from potential contamination and/or adulteration

  • 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 across 2 separate inspections, most recently on December 23, 2024. For example: Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred

  • 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 once on October 14, 2025. For example: Adequate protection against the entrance of insects, vermin, and rodents

  • 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 3 times across 3 separate inspections, most recently on June 30, 2026. For example: Floors clean and in good repair

About this data

These results come from Durham Region Health Department, 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.

9 inspections

  1. Re-Inspection

    0 infractions

  2. Routine

    4 infractions

    • Food protected from potential contamination and/or adulteration
      • * Observed potentially hazardous food not covered to prevent contamination / adulteration
      • Operator to ensure all foods are covered in storage
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide sufficient detergent, chemicals, or required water temperatures for washing and sanitizing
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
    • Floors clean and in good repair
      • * Fail to ensure floors of food premise are kept clean and/or in good repair
      • Operator to ensure floors are kept clean and in good repair
  3. Routine

    2 infractions

    • Separate hand washing basin provided for food handlers
      • * Fail to use basin only for hand washing of employees
      • Operator to ensure designated hand washing basin is only used for hand washing
    • Equipment, non-food contact surfaces and linen are maintained, designed, constructed, installed and accessible for cleaning
      • * Fail to maintain all equipment/non-food contact surfaces are in clean and in good repair
      • Operator to ensure that all equipment/non-food contact surfaces are maintained clean and in good repair
  4. Routine

    2 infractions

    • Sanitary maintenance of and provision of required supplies in staff / public washroom facilities
      • * Fail to equip facility with a method of hand drying that uses single-service towels or a hot air dryer
      • Operator to ensure the washroom facilities are properly supplied with soap/detergent, single-service towels or hot air dryer, toilet paper and hot and cold running water
    • Adequate protection against the entrance of insects, vermin, and rodents
      • * Evidence of pests observed
      • Operator to ensure food premise shall be protected against the entry of pest
  5. Routine

    2 infractions

    • Food protected from potential contamination and/or adulteration
      • * Fail to protect food from contamination and/or adulteration
      • Operator to ensure all foods are covered in storage
    • Mechanical ventilation operable where required
      • * Fail to maintain ventilation system in manner to eliminate odours, fumes, vapors, smoke and excessive heat
      • Operator to ensure ventilation system is maintained in a clean and sanitary manner eliminating odours, fumes, vapors, smoke and excessive heat
  6. Re-Inspection

    0 infractions

  7. Routine

    2 infractions

    • Potentially hazardous food is held at 4°C (40°F) or lower
      • * Fail to ensure potentially hazardous foods are held at 4°C (40°F) or less
      • CCP monitoring should be conducted by operator
      • Potentially hazardous foods observed at an internal temperature above 4° C (40°F)
      • Operator to conduct internal temperature checks of potentially hazardous foods
      • Operator to ensure potentially hazardous foods are held at 4°C (40°F) or lower
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to ensure adequate sanitizer concentration are achieved for sanitizing
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds
      • Operator to ensure the appropriate chemicals and/or temperatures are used for proper washing and sanitizing
  8. Re-Inspection

    1 infraction

    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • * Fail to ensure sanitizing solution contains the appropriate type of chemical solution and/or concentration/strength of sanitizer
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing
  9. Routine

    3 infractions

    • Hot holding of potentially hazardous food: minimum of 60°C (140°F) after cooking / rapid re-heating
      • * Fail to hold potentially hazardous food at 60°C (140°F) or higher after cooking / rapid re-heating
      • Operator to ensure potentially hazardous foods are held at 60°C (140°F) or higher after cooking/rapid reheating
    • Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer
      • * Fail to provide mechanical dishwasher in good repair
      • Operator to ensure mechanical dishwasher is maintained in good repair
    • Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred
      • Operator to ensure sanitizing solution contain the appropriate type of chemical solution and/or concentration/strength for sanitizing

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