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Pounders Pub & Patio

153 Main St, Prince Edward ON K0K 3L0 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Pounders Pub & Patio has been inspected 2 times by KFL&A Public Health since July 30, 2026. The most recent inspection, on August 5, 2026, recorded 15 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 27 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 8 times across 2 separate inspections, most recently on August 5, 2026. For example: Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose

  • 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 4 times across 2 separate inspections, most recently on August 5, 2026. For example: Food is protected from contamination and adulteration

  • 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 August 5, 2026. For example: Food premise is protected against the entry of pests

  • 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 2 times across 2 separate inspections, most recently on August 5, 2026. For example: 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

  • 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 once on August 5, 2026. For example: Toxic or poisonous substances are stored and used appropriately

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.

2 inspections

  1. Follow-up

    15 infractions

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food
      • Food premise maintained in manner adversely affecting sanitary operation. O. Reg. 493/17, subclause 7 (1) (a) (ii)
      • Food premise maintained in manner permitting adverse effect on food. O. Reg. 493/17, subclause 7 (1) (a) (iii)
    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
    • Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
      • Food premise not maintained to permit cleaning of walls. O. Reg. 493/17, clause 7 (1) (d)
      • Food premise not maintained to permit sanitary maintenance of walls. O. Reg. 493/17, clause 7 (1) (d)
      • 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)
      • Food premise not maintained with walls in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
      • Food premise not maintained with ceilings in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is maintained in a sanitary condition
      • Food premise not maintained with food handling room in sanitary condition. O. Reg. 493/17, clause 7 (1) (e)
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose
      • Use food equipment not of sound and tight construction. O. Reg. 493/17, clause 8 (1) (a)
    • Ventilation system is maintained appropriately
      • Fail to maintain ventilation system to ensure elimination of vapours. O. Reg. 493/17, s. 11
    • Garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the food premise in a sanitary condition
      • Fail to collect garbage when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
      • Fail to collect waste when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
      • Fail to remove garbage when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
      • Fail to remove waste when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
    • Multi-service articles are cleaned and sanitized after each use
      • Fail to sanitize multi-service articles after use. O. Reg. 493/17, subsection 21 (1)
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
      • Fail to ensure equipment surface cleaned as necessary. O. Reg. 493/17, s. 22
      • Fail to ensure equipment surface sanitized as necessary. O. Reg. 493/17, s. 22
    • Toxic or poisonous substances are stored and used appropriately
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)
    • Ice for food or drink is handled in a sanitary manner
      • Handle ice in unsanitary manner. O. Reg. 493/17, subsection 26 (5)
    • 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
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
  2. Routine

    12 infractions

    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
      • Food premise not maintained with tight floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
      • Food premise not maintained with smooth floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
      • Food premise not maintained with non-absorbent floor surface where food handled. O. Reg. 493/17, subclause 7 (1) (c) (i)
      • Food premise not maintained with clean floors in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
      • Food premise not maintained with floors in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is maintained in a sanitary condition
      • Food premise not maintained with food handling room in sanitary condition. O. Reg. 493/17, clause 7 (1) (e)
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose
      • Use food equipment not of sound and tight construction. O. Reg. 493/17, clause 8 (1) (a)
      • Use food equipment not in good repair. O. Reg. 493/17, clause 8 (1) (b)
    • Garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the food premise in a sanitary condition
      • Fail to remove garbage when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
      • Fail to remove waste when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
    • Food premise is kept free of conditions that lead to the harbouring or breeding of pests
      • Fail to protect against harbouring of pests. O. Reg. 493/17, subsection 13 (1)
      • Fail to protect against breeding of pests. O. Reg. 493/17, subsection 13 (1)
    • Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
      • Operate food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse. O. Reg. 493/17, sub-subclause 20 (1) (a) (ii) (B)
    • Multi-service articles are cleaned and sanitized after each use
      • Fail to sanitize multi-service articles after use. O. Reg. 493/17, subsection 21 (1)
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)
    • Ice for food or drink is handled in a sanitary manner
      • Handle ice in unsanitary manner. O. Reg. 493/17, subsection 26 (5)
    • Frozen foods are kept frozen until sold or prepared for use
      • Fail to maintain frozen food in frozen state until sold. O. Reg. 493/17, s. 28
      • Fail to maintain frozen food in frozen state until prepared for use. O. Reg. 493/17, s. 28

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