Thousand Flavours South Indian Cuisine
1 308 North Front St, Belleville K8P 3C4 · Year-Round Food Premises
Inspection summary
Thousand Flavours South Indian Cuisine has been inspected 2 times by KFL&A Public Health since October 6, 2026. The most recent inspection, on October 7, 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 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene 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.
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 2 times on October 6, 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
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 October 6, 2026. For example:
Adequate number of handwashing stations is available
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 October 6, 2026. For example:
Records of pest control measures are maintained, and retained for at least one year
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 5 times on October 6, 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 October 6, 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
- Follow-up
0 infractions
- Routine
10 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 adversely affecting sanitary operation. O. Reg. 493/17, subclause 7 (1) (a) (ii)
- Walls and ceilings or rooms and passageways are readily cleanable, and maintained in a clean and sanitary condition
- Food premise not maintained to permit sanitary maintenance of walls. O. Reg. 493/17, clause 7 (1) (d)
- 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)
- Adequate number of handwashing stations is available
- Fail to provide adequate number of handwashing stations. O. Reg. 493/17, clause 7 (3) (c)
- Ventilation system is maintained appropriately
- Fail to maintain ventilation system to ensure elimination of excessive heat. O. Reg. 493/17, s. 11
- Records of pest control measures are maintained, and retained for at least one year
- Fail to retain records of pest control measures taken for one year. O. Reg. 493/17, subsection 13 (2)
- 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)
- 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
- Offer for sale 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
- Hot-holding potentially hazardous foods at internal temperature below 60°C. O. Reg. 493/17, clause 30 (a)
- Premises is operated and maintained free from every condition that will permit a health hazard, adversely affect sanitary operation or adversely affect food