Skip to content
Loading map…

The Desi Basket (DMP Grocers)

300 Bell Blvd, Belleville ON K8P 5H7 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

The Desi Basket (DMP Grocers) has been inspected 3 times by KFL&A Public Health since August 13, 2026. The most recent inspection, on September 10, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 23 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and 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.

  • 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 4 times across 2 separate inspections, most recently on September 10, 2026. For example: Equipment for manual dishwashing is appropriate for cleaning and sanitizing

  • 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 10, 2026. For example: Food storage racks, shelves, or pallets are designed to protect food from contamination and are readily cleanable

  • 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 3 times across 2 separate inspections, most recently on August 14, 2026. For example: Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures

  • 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 August 13, 2026. For example: Food premise is protected against the entry of pests

  • 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 13, 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

    5 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 clean floors in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • 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)
    • Equipment for manual dishwashing is appropriate for cleaning and sanitizing
      • Operate food premise — drainage racks not of corrosion-resistant material. O. Reg. 493/17, paragraph 2 of section 18
    • 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
    • Food storage racks, shelves, or pallets are designed to protect food from contamination and are readily cleanable
      • Use racks not of readily cleanable design. O. Reg. 493/17, s. 31
      • Use shelves not of readily cleanable design. O. Reg. 493/17, s. 31
      • Use pallets not of readily cleanable design. O. Reg. 493/17, s. 31
  2. Follow-up

    1 infraction

    • Equipment used for refrigeration or hot-holding of potentially hazardous foods is adequately sized and capable of maintaining required temperatures
  3. Routine

    17 infractions

    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
      • 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 clean floors in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • 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 equipment not regularly used. O. Reg. 493/17, clause 7 (1) (f)
    • Potable hot and cold running water provided
      • Fail to provide hot and cold running water in food preparation area. O. Reg. 493/17, clause 7 (3) (b)
    • 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)
    • Garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the food premise in a sanitary condition
      • Fail to remove garbage when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • Food premise is kept free of conditions that lead to the harbouring or breeding of pests
      • Fail to protect against harbouring of pests. O. Reg. 493/17, subsection 13 (1)
    • Equipment for manual dishwashing is appropriate for cleaning and sanitizing
    • 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 poisonous substance in container bearing identifying label. O. Reg. 493/17, clause 23 (b)
    • Sanitary facilities are sanitary, properly equipped and in good repair
      • Operate food premise — fail to keep sanitary facility sanitary. O. Reg. 493/17, subsection 25 (2)
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)
    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in manner safe to eat. O. Reg. 493/17, subsection 26 (2)
    • 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)
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
      • Display potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
    • 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)
    • Food storage racks, shelves, or pallets are designed to protect food from contamination and are readily cleanable
      • Use racks not of readily cleanable design. O. Reg. 493/17, s. 31
      • Use shelves not of readily cleanable design. O. Reg. 493/17, s. 31
      • Use pallets not of readily cleanable design. O. Reg. 493/17, s. 31

Nearby inspected facilities

Own this business? Add a badge to your website