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Toastery - Restaurant

260 Princess St, Kingston ON K7L 1B5 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Toastery - Restaurant has been inspected 3 times by KFL&A Public Health since July 16, 2026. The most recent inspection, on August 19, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 3 separate inspections, most recently on August 19, 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

  • 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 3 times across 2 separate inspections, most recently on July 22, 2026. For example: Equipment provided for mechanical or manual dishwashing is appropriate for the operation of the food premise

  • 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 2 times across 2 separate inspections, most recently on July 22, 2026. For example: Handwashing stations are conveniently accessible, maintained and adequately supplied

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 16, 2026. For example: Toxic or poisonous substances are stored and used appropriately

  • 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 4 times across 3 separate inspections, most recently on August 19, 2026. For example: Sanitary facilities are sanitary, properly equipped and in good repair

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

    4 infractions

    • Sanitary facilities are sanitary, properly equipped and in good repair
      • Operate food premise — fail to equip sanitary facility with toilet paper. O. Reg. 493/17, clause 25 (3) (b)
    • 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)
    • At least one certified food handler is on site while the premise is operating
      • Fail to ensure completion of food handling training by food handler or supervisor. O. Reg. 493/17, s. 32
      • Fail to ensure presence of food handler or supervisor during all hours of operation. O. Reg. 493/17, s. 32
    • Food handlers refrain from conduct that could contaminate food or food areas
      • Fail to ensure food handler in food premise protects against contamination by hair. O. Reg. 493/17, clause 33 (1) (d)
  2. Follow-up

    6 infractions

    • 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)
    • Ventilation system is maintained appropriately
      • Fail to maintain ventilation system to ensure elimination of odours. O. Reg. 493/17, s. 11
    • Equipment provided for mechanical or manual dishwashing is appropriate for the operation of the food premise
    • Sanitary facilities are sanitary, properly equipped and in good repair
    • 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)
    • 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
  3. Routine

    7 infractions

    • Handwashing stations are conveniently accessible, maintained and adequately supplied
      • Handwashing stations not conveniently accessible by food handlers. O. Reg. 493/17, clause 7 (3) (c)
      • Fail to provide handwashing stations with adequate supplies. O. Reg. 493/17, clause 7 (3) (c)
    • Equipment provided for mechanical or manual dishwashing is appropriate for the operation of the food premise
      • Operate food premise — fail to provide equipment for cleaning and sanitizing utensils as required. O. Reg. 493/17, s. 18
    • 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)
    • Toxic or poisonous substances are stored and used appropriately
      • Fail to keep toxic 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 equip sanitary facility with single service towels or dryer. O. Reg. 493/17, clause 25 (3) (e)
    • 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)
    • 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

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