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Quinte Restaurant

137 Cannifton Rd, Belleville ON K8N 4V4 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Quinte Restaurant has been inspected 5 times by KFL&A Public Health since April 24, 2026. The most recent inspection, on September 21, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 5 separate inspections, most recently on September 21, 2026. For example: Surfaces of equipment and facilities are cleaned and sanitized as appropriate

  • 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 2 separate inspections, most recently on August 27, 2026. For example: Food is protected from contamination and adulteration

  • 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 27, 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

  • 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 on April 24, 2026. For example: Food premise is protected against the entry of pests

  • 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 April 24, 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.

5 inspections

  1. Follow-up

    1 infraction

    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
  2. Follow-up

    2 infractions

    • Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
      • Operate food premise — mechanical equipment not maintained to maintain rinse water at 82°C. O. Reg. 493/17, sub-subclause 20 (1) (a) (ii) (A)
    • 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
  3. Follow-up

    1 infraction

    • Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
      • Operate food premise — mechanical equipment not maintained to maintain rinse water at 82°C. O. Reg. 493/17, sub-subclause 20 (1) (a) (ii) (A)
  4. 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 to permit cleaning of walls. O. Reg. 493/17, clause 7 (1) (d)
      • Food premise not maintained to permit cleaning of ceilings. O. Reg. 493/17, clause 7 (1) (d)
    • Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements
      • Operate food premise — mechanical equipment not maintained to maintain rinse water at 82°C. O. Reg. 493/17, sub-subclause 20 (1) (a) (ii) (A)
    • 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 facility surface cleaned as necessary. O. Reg. 493/17, s. 22
    • 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 made from potable water and stored in a sanitary manner
      • Store 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
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
  5. Routine

    8 infractions

    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
      • Food premise not maintained with clean floors 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
      • Food premise not maintained to permit cleaning of walls. O. Reg. 493/17, clause 7 (1) (d)
      • Food premise not maintained to permit cleaning of ceilings. O. Reg. 493/17, clause 7 (1) (d)
    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • Records of pest control measures are maintained, and retained for at least one year
      • Fail to maintain records of pest control measures taken. O. Reg. 493/17, subsection 13 (2)
    • 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
    • Toxic or poisonous substances are stored and used appropriately
      • Fail to keep toxic substance in container bearing identifying label. O. Reg. 493/17, clause 23 (b)
    • Food is protected from contamination and adulteration
    • 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)

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