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The Old Third Vineyard

251 Closson Rd, Prince Edward ON K0K 2J0 · Seasonal Food Premises (<6 mo)

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

The Old Third Vineyard has been inspected 2 times by KFL&A Public Health since June 12, 2026. The most recent inspection, on June 18, 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 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on June 12, 2026. For example: Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose

  • 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 3 times across 2 separate inspections, most recently on June 18, 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

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 12, 2026. For example: 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

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

    1 infraction

    • Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food
  2. Routine

    5 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 with walls in good repair 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 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)
      • Food premise not maintained to keep food-handling room free from materials not regularly used. O. Reg. 493/17, clause 7 (1) (f)
    • Equipment, utensils, and multi-service articles are of sound and tight construction, in good repair, can be readily cleaned and sanitized, and are suitable for their intended purpose
      • Use food equipment not in good repair. O. Reg. 493/17, clause 8 (1) (b)
    • 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 collect waste when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
      • Fail to remove waste when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate

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