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Trenton Sushi Buffet

263 Dundas St. E, Trenton ON K8V 1M1 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Trenton Sushi Buffet has been inspected 2 times by KFL&A Public Health since July 7, 2026. The most recent inspection, on October 2, 2026, recorded 6 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 2 times on October 2, 2026. For example: Food premise is protected against the entry of pests

  • 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 July 7, 2026. For example: Mechanical dishwasher is constructed, designed and maintained to meet Regulatory requirements

  • 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 2, 2026. For example: Handwashing stations are used only for handwashing

  • 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 July 7, 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

  • 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 2 separate inspections, most recently on October 2, 2026. For example: Floors are tight, smooth, non-absorbent, kept clean 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.

2 inspections

  1. Complaint

    6 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
    • 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)
    • Handwashing stations are used only for handwashing
    • Food premise is protected against the entry of pests
      • Fail to protect against entry of pests. O. Reg. 493/17, subsection 13 (1)
    • Food premise is kept free of conditions that lead to the harbouring or breeding of pests
      • Fail to protect against harbouring of pests. O. Reg. 493/17, subsection 13 (1)
  2. Routine

    7 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 with clean walls in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
      • Food premise not maintained with clean ceiling in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
      • Food premise not maintained with walls in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
      • Food premise not maintained with ceilings in good repair in food-handling room. O. Reg. 493/17, clause 7 (1) (g)
    • 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)
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
      • Fail to ensure facility surface sanitized as necessary. O. Reg. 493/17, s. 22
    • Food is processed in a manner that makes the food safe to eat
      • Fail to process food in manner safe to eat. O. Reg. 493/17, subsection 26 (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
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
    • Food handlers refrain from conduct that could contaminate food or food areas
      • Fail to ensure food handler in food premise refrains from conduct that could result in contamination of food. O. Reg. 493/17, clause 33 (1) (h)

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