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Slapshot Bar & Grill

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

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Slapshot Bar & Grill has been inspected 3 times by KFL&A Public Health since August 31, 2026. The most recent inspection, on September 11, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 6 times across 3 separate inspections, most recently on September 11, 2026. For example: Utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition

  • 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 3 times across 3 separate inspections, most recently on September 11, 2026. For example: Food premise is protected against the entry of pests

  • 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 September 9, 2026. For example: Ice for food or drink is made from potable water and stored in a sanitary manner

  • 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 September 9, 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

  • 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 31, 2026. For example: Handwashing stations are conveniently accessible, maintained and adequately supplied

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.

3 inspections

  1. Follow-up

    3 infractions

    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • Utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition
      • Fail to clean utensils as often as necessary. O. Reg. 493/17, subsection 21 (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
  2. Follow-up

    5 infractions

    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
      • Fail to ensure equipment surface sanitized as necessary. O. Reg. 493/17, s. 22
    • Ice for food or drink is made from potable water and stored in a sanitary manner
    • 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
    • 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
  3. Routine

    13 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)
    • Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
      • Food premise not maintained to permit sanitary maintenance of walls. O. Reg. 493/17, clause 7 (1) (d)
      • Food premise not maintained to permit sanitary maintenance of ceilings. O. Reg. 493/17, clause 7 (1) (d)
    • 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)
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used
      • Food premise not maintained to keep food-handling room free from materials not regularly used. O. Reg. 493/17, clause 7 (1) (f)
    • Handwashing stations are conveniently accessible, maintained and adequately supplied
      • Fail to provide handwashing stations with adequate supplies. O. Reg. 493/17, clause 7 (3) (c)
    • Equipment and utensils are free from cracks, crevices, and open seams
      • Use equipment not free from cracks in contact with food. O. Reg. 493/17, clause 8 (2) (b)
    • 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
      • Operate food premise — mechanical equipment not maintained to provide sufficient chemical solution rinse. O. Reg. 493/17, sub-subclause 20 (1) (a) (ii) (B)
    • Utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition
      • Fail to clean utensils as often as necessary. O. Reg. 493/17, subsection 21 (2)
      • Fail to sanitize utensils as often as necessary. O. Reg. 493/17, subsection 21 (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
    • 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
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
    • Food storage racks, shelves, or pallets are designed to protect food from contamination and are readily cleanable
      • Use shelves not of readily cleanable design. O. Reg. 493/17, s. 31

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