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Trent Valley Lodge

195 Bay St, Quinte West ON K8V 1H9 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Trent Valley Lodge has been inspected 2 times by KFL&A Public Health since August 26, 2026. The most recent inspection, on September 22, 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 5 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

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

  • 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: 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

  • 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: Food is protected from contamination and adulteration

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

    0 infractions

  2. Routine

    5 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)
    • Handwashing stations are used only for handwashing
      • Use handwashing station other than for handwashing of employees. O. Reg. 493/17, subsection 7 (4)
    • 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 of readily cleanable form. O. Reg. 493/17, clause 8 (1) (c)
      • Use food equipment not of readily cleanable material. O. Reg. 493/17, clause 8 (1) (c)
    • Cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces are in good repair, clean, and used for no other purpose
      • Use dirty cloth for cleaning food contact surface. O. Reg. 493/17, clause 16 (b)
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)

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