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The Bakery and Bistro Spot

37 Dundas St. E, Napanee ON K8N 5M1 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

The Bakery and Bistro Spot has been inspected 2 times by KFL&A Public Health since May 13, 2026. The most recent inspection, on September 3, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 May 13, 2026. For example: Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on September 3, 2026. For example: At least one certified food handler is on site while the premise is operating

  • 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 once on May 13, 2026. For example: Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food

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. Routine

    1 infraction

    • 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
  2. Routine

    2 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 permitting adverse effect on food. O. Reg. 493/17, subclause 7 (1) (a) (iii)
    • Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures
      • Refrigerate potentially hazardous foods at internal temperature above 4°C. O. Reg. 493/17, clause 30 (a)
      • Hot-holding potentially hazardous foods at internal temperature below 60°C. O. Reg. 493/17, clause 30 (a)

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