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The Restaurant on the Knoll (Isaiah Tubbs)

1642 County Rd 12, Hallowell ON K0K 2T0 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

The Restaurant on the Knoll (Isaiah Tubbs) has been inspected 2 times by KFL&A Public Health since May 15, 2026. The most recent inspection, on August 26, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 August 26, 2026. For example: Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements

  • 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 26, 2026. For example: Single-service containers and articles stored in a manner that prevents contamination

  • 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 26, 2026. For example: Handwashing stations are conveniently accessible, maintained and adequately supplied

  • 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 May 15, 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 May 15, 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

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

    7 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 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 cleaning of walls. O. Reg. 493/17, clause 7 (1) (d)
      • Food premise not maintained with clean walls 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)
    • 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)
      • Food premise maintained in manner to permit contamination of single-service articles. O. Reg. 493/17, clause 7 (1) (h)
    • 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)
    • 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)
    • Multi-service articles are cleaned and sanitized after each use
      • Fail to sanitize multi-service articles after use. O. Reg. 493/17, subsection 21 (1)
  2. Routine

    5 infractions

    • Floors are tight, smooth, non-absorbent, kept clean and in good repair
      • Food premise not maintained with clean floors in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
      • 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 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)
    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • Sanitary facilities are sanitary, properly equipped and in good repair
      • Operate food premise — fail to keep sanitary facility in good repair. O. Reg. 493/17, subsection 25 (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
      • Store potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)

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