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Smash Shack Burger Company + Scoops Ice Cream Company

303 Maitland Drive, Belleville, ON, Canada, Belleville ON K8N 4Z5 · Seasonal Food Premises (<6 mo)

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Smash Shack Burger Company + Scoops Ice Cream Company has been inspected 2 times by KFL&A Public Health since August 27, 2026. The most recent inspection, on August 28, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 2 times on August 27, 2026. For example: Adequate number of handwashing stations is available

  • 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 once on August 27, 2026. For example: Single-service containers and articles stored in a manner that prevents contamination

  • 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 August 27, 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 once 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

  • 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 2 times on August 27, 2026. For example: Floors are tight, smooth, non-absorbent, kept clean and in good repair

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

    0 infractions

  2. Routine

    9 infractions

    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
      • 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
      • 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)
    • Single-service containers and articles stored in a manner that prevents contamination
      • Food premise maintained in manner to permit contamination of single-service containers. O. Reg. 493/17, clause 7 (1) (h)
    • Adequate number of handwashing stations is available
      • Fail to provide adequate number of handwashing stations. O. Reg. 493/17, clause 7 (3) (c)
    • Handwashing stations are used only for handwashing
      • Use handwashing station other than for handwashing of employees. O. Reg. 493/17, subsection 7 (4)
    • Furniture, equipment and appliances are constructed and arranged to permit thorough cleaning and the maintenance of the space in a clean and sanitary condition
    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • 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)
    • Food handlers wash hands as needed to prevent contamination of food or food areas
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food. O. Reg. 493/17, clause 33 (1) (e)

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