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Vic Social

166 Main St, Picton ON K0K 2T0 · Year-Round Food Premises

Official record from Kingston, Frontenac, Lennox & Addington →

Inspection summary

Vic Social has been inspected 2 times by KFL&A Public Health since August 6, 2026. The most recent inspection, on August 18, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6, 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

  • 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 August 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 August 6, 2026. For example: Handwashing stations are conveniently accessible, maintained and adequately supplied

  • 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 6, 2026. For example: Food is protected from contamination and adulteration

  • 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 7 times across 2 separate inspections, most recently on August 18, 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. Follow-up

    3 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 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)
    • Garbage and wastes, including liquid wastes, are collected and removed as often as is necessary to maintain the food premise in a sanitary condition
      • Fail to remove waste when necessary to maintain sanitary condition. O. Reg. 493/17, s. 12
  2. Routine

    11 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 tight floor surface where utensils cleaned. O. Reg. 493/17, subclause 7 (1) (c) (ii)
      • Food premise not maintained with smooth floor surface where utensils cleaned. O. Reg. 493/17, subclause 7 (1) (c) (ii)
      • 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)
    • 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)
    • 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 maintain handwashing stations. 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, 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 in good repair. O. Reg. 493/17, clause 8 (1) (b)
      • Use food equipment not of readily cleanable form. O. Reg. 493/17, clause 8 (1) (c)
    • Equipment and utensils are free from cracks, crevices, and open seams
      • Use equipment not free from cracks in contact with food. O. Reg. 493/17, clause 8 (2) (b)
    • Ventilation system is maintained appropriately
    • Surfaces of equipment and facilities are cleaned and sanitized as appropriate
      • Fail to ensure equipment surface cleaned as necessary. O. Reg. 493/17, s. 22
      • Fail to ensure facility surface cleaned as necessary. O. Reg. 493/17, s. 22
      • Fail to ensure equipment surface sanitized as necessary. O. Reg. 493/17, s. 22
      • Fail to ensure facility surface sanitized as necessary. O. Reg. 493/17, s. 22
    • Food is protected from contamination and adulteration
      • Fail to protect food from contamination or adulteration. O. Reg. 493/17, subsection 26 (1)
    • 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
      • Distribute potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
      • Maintain potentially hazardous foods at internal temperature between 4°C and 60°C. O. Reg. 493/17, subsection 27 (1)
      • Store 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
      • Refrigerate potentially hazardous foods at internal temperature above 4°C. O. Reg. 493/17, clause 30 (a)

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