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QUEEN'S BISTRO

32 QUEEN ST, LINDSAY ON K9V 1G2 · Food Safety

Official record from Haliburton, Kawartha, Pine Ridge →

Inspection summary

QUEEN'S BISTRO has been inspected 9 times by Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR) since November 19, 2024. The most recent inspection, on August 26, 2026, recorded 1 infraction.

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

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.

  • 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 12 times across 7 separate inspections, most recently on July 24, 2026. For example: Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

  • 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 6 times across 4 separate inspections, most recently on July 24, 2026. For example: Either mechanical or manual dishwashing must be provided.

  • 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 October 6, 2025. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

  • 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 once on August 26, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

  • 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 September 17, 2025. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

About this data

These results come from Haliburton, Kawartha, Pine Ridge District Health Unit (HKPR), 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. Required

    1 infraction

    • Adequate number of conveniently located and maintained hand wash stations are provided
  2. Complaint

    4 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Either mechanical or manual dishwashing must be provided.
    • Utensils sanitized mechanically as prescribed in the regulation.
      • Fail to ensure mechanical equipment sanitize with iodine solution at 25 parts per million at 24 degrees Celsius for at least 45 seconds
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained with food handling and storage room in sanitary condition and free from equipment and materials not regularly used
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  3. Required

    4 infractions

    • Utensils sanitized mechanically as prescribed in the regulation.
    • Food in storage protected from contamination.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
      • Food premise not maintained to permit clean and sanitary walls
      • Food premise not maintained with clean floors and in good repair in food handling and food storage rooms
  4. Required

    2 infractions

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food in storage protected from contamination.
  5. Required

    3 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food in storage protected from contamination.
  6. Complaint

    7 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Pest control shall be maintained in a food premise as prescribed in the regulation.
      • Fail to protect against entry, harbouring and breeding of pests
    • Multi-service articles and food contact surfaces cleaned and sanitized after each use and following operations where contamination may have occurred.
    • Food in storage protected from contamination.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • The food premise must be maintained free from conditions that may be a health hazard, adversely affect the sanitary operation of the premise, or adversely affect the wholesomeness of the food.
      • Operated food premise in manner permitting health hazard
  7. Required

    0 infractions

  8. Required

    3 infractions

    • Ventilation must be maintained as prescribed in the regulation.
      • Fail to maintain ventilation system to ensure elimination of odours, fumes, vapours, smoke, or excessive heat
    • Testing reagent used to determine concentration of sanitizer.
    • Food in storage protected from contamination.
  9. Required

    2 infractions

    • Ventilation must be maintained as prescribed in the regulation.
    • Food in storage protected from contamination.

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