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Panera Bread

199 Bell Blvd, Belleville ON K8P 5B8 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Panera Bread has been inspected once by KFL&A Public Health, on October 6, 2026. The most recent inspection, on October 6, 2026, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times on October 6, 2026. For example: Mechanical dishwasher has conveniently located thermometers that show wash and rinse temperatures

  • 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 once on October 6, 2026. For example: Surfaces of equipment and facilities are cleaned and sanitized as appropriate

  • 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 once on October 6, 2026. For example: Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on October 6, 2026. For example: At least one certified food handler is on site while the premise is operating

About this data

These results come from KFL&A Public Health, 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.

1 inspection

  1. Routine

    6 infractions

    • Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
      • Food premise not maintained with clean walls in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
      • Food premise not maintained with clean ceiling in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • Mechanical dishwasher has conveniently located thermometers that show wash and rinse temperatures
      • Operate food premise — fail to provide mechanical equipment with wash water temperature thermometer. O. Reg. 493/17, clause 20 (1) (b)
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
      • Fail to ensure facility surface cleaned as necessary. O. Reg. 493/17, s. 22
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at internal temperatures of 4°C or lower, or 60°C or higher
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
    • Thermometer is present and easily located in equipment used for refrigeration or hot-holding
      • Fail to provide thermometer in hot-holding equipment. O. Reg. 493/17, clause 30 (b)
    • At least one certified food handler is on site while the premise is operating
      • Fail to ensure presence of food handler or supervisor during all hours of operation. O. Reg. 493/17, s. 32

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