Cornwall Eateries with the Most EOHU Inspection Infractions for 2019? 010520

It’s that time of the year. It’s interesting. The EOHU has changed its access to information about food inspections. There also seem to be less of them.

Is one inspection(not counting direct follow ups) enough? Also, just because an eatery has a Green Pass sticker doesn’t mean that all are equal. Some have a multitude of infractions and still get the green.

Likewise, there are a smattering of underground caterers in the area that are falling between the cracks and risking health issues to the public.

So CFN has crunched through and here are a sampling of eateries with at least 5 infractions. Some are very surprising. Some not so much.

Cornwall Motor Speedway had an inspection on July 26th that resulted in a few issues.

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Not In Compliance
Food is held at 4°c (40°f) or less or 60°c (140°f) or higher Corrected During Inspection

What was more disturbing was their required follow up a few weeks later.

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Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repair Not In Compliance
Food is held at 4°c (40°f) or less or 60°c (140°f) or higherKeep potentially hazardous foods at an internal temperature of 4°c (40°f) or less

Chartwell, a Senior’s facility on Amelia had some problems.

Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesEnsure hand wash basin is only used for handwashing Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each useEnsure appropriate concentration of sanitizing agent is used to sanitize food contact surfacesProvide a test kit to determine the concentration of the sanitizing agent Corrected During Inspection
Food protected from potential contamination and adulterationProtect all food from contamination and adulterationCover all food in storage

Cedars in Cornwall Square had a rough day.

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintainedMaintain cutting boards, blocks, tables in a clean and sanitary manner Not In Compliance
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the foodFood handlers must wash hands as often as necessary to prevent contamination of food or food areasFood handlers must refrain from any other conduct that could result in the contamination of food or food areas Corrected During Inspection
Food protected from potential contamination and adulterationProtect all food from contamination and adulterationDo not store food directly on the floorCover all food in storage

The Jet Set Pub at NAVCAN sounds like it had some turbulence the day of its inspection.

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintainedEquipment/utensil(s)/multi-service articles must be suitable for their intended purpose Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Corrected During Inspection
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Not In Compliance
Mechanical ventilation operable where requiredVentilation system requires thorough cleaning Not In Compliance
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the foodFood handlers must wash hands as often as necessary to prevent contamination of food or food areas

Jack Lee’s had issues, but I still love their mini egg rolls.

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Not In Compliance
Food contact surfaces washed/rinsed/sanitized after each useWash, rinse, sanitize equipment/utensils after each use or as often as necessaryApproved sanitizing agent is used to sanitize food contact surfacesEnsure appropriate concentration of sanitizing agent is used to sanitize food contact surfaces Corrected During Inspection
Food is held at 4°c (40°f) or less or 60°c (140°f) or higherKeep potentially hazardous foods at an internal temperature of 4°c (40°f) or lessAdjust or repair the refrigeration unit immediately. do not store any hazardous foods in the unit it is able to maintain hazardous food at 4°c (40°f) or lessProvide adequate refrigerated space for hazardous food storage Corrected During Inspection
Food protected from potential contamination and adulterationStore foods in containers that can be readily cleaned and sanitizedStore food in corrosion resistant containers

Heritage Manor on Vincent Massey had FOUR visits!

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair Not In Compliance
Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate foodStore all toxic/poisonous substances in a compartment separate from food, working surface or utensil Corrected During Inspection
Food protected from potential contamination and adulterationDo not store food directly on the floor
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are kept clean and in good repair Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair Not In Compliance
Food protected from potential contamination and adulterationStore raw foods separate and below cooked/ready-to-eat foods
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent

With a hot mess on their last inspection of 2019.

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide paper towels in a dispenser at hand washing station in food preparation area Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent

Heartwood Long Term Care

Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Corrected During Inspection
Cloths and towelsMaintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repair Not In Compliance
Mechanical ventilation operable where requiredVentilation system requires thorough cleaning Not In Compliance
Food contact surfaces washed/rinsed/sanitized after each useApproved sanitizing agent is used to sanitize food contact surfaces Not In Compliance
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse using another approved sanitizing agent used at the concentration in accordance with the manufacturer’s instructions.Provide a test kit to determine the concentration of the sanitizing agent Not In Compliance
Food protected from potential contamination and adulterationStore raw foods separate and below cooked/ready-to-eat foodsStore foods in containers that can be readily cleaned and sanitized

The Scary Glengatrian Inspection

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area Corrected During Inspection
Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairMaintain cutting boards, blocks, tables in a clean and sanitary manner Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Corrected During Inspection
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Not In Compliance
Sanitary maintenance of and provision of required supplies in staff/public washroom facilitiesMaintain sanitary facilities in accordance with the design, construction and installation requirement in ontario regulation 332/12 (building code)Clean and sanitize washroom(s) at least once per day or as often as necessary Corrected During Inspection
Food protected from potential contamination and adulterationProtect all food from contamination and adulterationDo not store food directly on the floorCover all food in storage

Their follow up wasn’t much better.

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide an adequate number of handwashing stations conveniently accessible to food handlers in food preparation area Corrected During Inspection
Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight constructionMaintain cutting boards, blocks, tables in a clean and sanitary manner Corrected During Inspection
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent

What is it with Senior’s facilities in Cornwall? Parisien Manor

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboards Not In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesEnsure hand wash basin is only used for handwashing Corrected During Inspection
Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairMaintain cutting boards, blocks, tables in a clean and sanitary manner Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair Not In Compliance
Food protected from potential contamination and adulterationProtect all food from contamination and adulterationDo not store food directly on the floorStore raw foods separate and below cooked/ready-to-eat foodsStore foods in containers that can be readily cleaned and sanitizedStore and handle ice used in processing food or drink in a sanitary manner

Lounge 58 Bar & Grill

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight constructionEnsure equipment/utensil(s)/multi-service articles must be corrosion-resistant and non-toxicMaintain cutting boards, blocks, tables in a clean and sanitary manner Corrected During Inspection
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Corrected During Inspection
Lighting adequate for food preparation and cleaningProvide adequate lighting for food preparation and cleaning Not In Compliance
Mechanical ventilation operable where requiredVentilation system requires thorough cleaning Not In Compliance
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse using a clean chlorine solution of not less than 100 parts per millionProvide a test kit to determine the concentration of the sanitizing agent Corrected During Inspection
Food protected from potential contamination and adulterationProtect all food from contamination and adulterationCover all food in storage

Panda Restaurant

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure floors or floor coverings are kept clean and in good repair Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintainedMaintain cutting boards, blocks, tables in a clean and sanitary manner Not In Compliance
Food is held at 4°c (40°f) or less or 60°c (140°f) or higherPotentially hazardous food must not reach an internal temperature above 4°c (40°f) or below 60°c (140°f) for more than two hours Corrected During Inspection
Food protected from potential contamination and adulterationCover all food in storageStore foods in containers that can be readily cleaned and sanitizedStore food in corrosion resistant containers

New Pizza King was the only facility in Cornwall that was actually closed by Inspectors. It was allowed to re open.

Every food premise shall be operated and maintained free from potential/immediate health hazardsPremises must be free from every condition that may be a health hazard Not In Compliance
The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are kept clean and in good repair Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair Not In Compliance
Adequate protection against the entry of insects, birds, rodents, and other pestsEvidence of contamination of food or food contact surfacesEvidence of significant insect/rodent infestationContact licenced pest control operator for insect/rodent/pest treatment and control Not In Compliance
Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary conditionCollect and remove garbage as necessary to maintain sanitary conditions Not In Compliance
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating Not In Compliance
Food protected from potential contamination and adulterationStore foods in containers that can be readily cleaned and sanitized

Re opening Inspection

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are kept clean and in good repair Not In Compliance
General housekeeping is satisfactoryRemove all materials and equipment not associated with the daily operation of food premise Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Not In Compliance
Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary conditionCollect and remove garbage as necessary to maintain sanitary conditions Not In Compliance
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating

Sunnyside Up

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide soap in a dispenser at hand washing station in the food preparation area Corrected During Inspection
Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repair Corrected During Inspection
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repair Not In Compliance
Food protected from potential contamination and adulterationDo not store food directly on the floor

Sandfield Place – yet another Senior’s facility

Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide paper towels in a dispenser at hand washing station in food preparation area Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Not In Compliance
Food contact surfaces washed/rinsed/sanitized after each useEnsure appropriate concentration of sanitizing agent is used to sanitize food contact surfacesProvide a test kit to determine the concentration of the sanitizing agent Not In Compliance
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating Not In Compliance
Food is held at 4°c (40°f) or less or 60°c (140°f) or higherKeep potentially hazardous foods at an internal temperature of 4°c (40°f) or lessPotentially hazardous food must not reach an internal temperature above 4°c (40°f) or below 60°c (140°f) for more than two hours Not In Compliance
Thermometers used to verify food preparation and storage temperaturesProvide probe thermometer to measure internal temperature of potentially hazardous foods Not In Compliance
Food protected from potential contamination and adulterationProtect all food from contamination and adulterationStore raw foods separate and below cooked/ready-to-eat foods

Riverside Restaurant

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairCleaning required around, under and behind kitchen equipment, counters, and baseboardsEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure floors or floor coverings are kept clean and in good repairEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Handwashing stations are provided, adequately supplied and used only for the handwashing of employeesProvide soap in a dispenser at hand washing station in the food preparation area Corrected During Inspection
Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight constructionMaintain cutting boards, blocks, tables in a clean and sanitary manner Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Not In Compliance
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Not In Compliance
Cloths and towelsMaintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repairCloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces must be used for no other purpose Corrected During Inspection
Mechanical ventilation operable where requiredVentilation system requires thorough cleaning Not In Compliance
Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the foodFood handlers must wash hands as often as necessary to prevent contamination of food or food areasFood handlers must refrain from any other conduct that could result in the contamination of food or food areas Corrected During Inspection
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating Corrected During Inspection
Food protected from potential contamination and adulteration

You’d think a joint part owned by a city councilor (Justin Towndale) wouldn’t keep toxic stuff near foods, right?

The Stomping Grounds

Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate foodStore all toxic/poisonous substances in a compartment separate from food, working surface or utensil Corrected During Inspection
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse using a clean chlorine solution of not less than 100 parts per million Not In Compliance
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operatingEnsure there is at least one certified food handler on site during every hour in which the premise is operating Not In Compliance
Food protected from potential contamination and adulterationProtect all food from contamination and adulteration

The Care Center

Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairEnsure equipment/utensil(s)/multi-service articles must be of sound and tight construction Corrected During Inspection
Proper use and storage of clean utensils (including single service utensils)Store utensils in manner preventing contamination Corrected During Inspection
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Not In Compliance
Cloths and towelsMaintain cloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces clean and in good repairCloths and towels used for cleaning, drying or polishing utensils or cleaning food contact surfaces must be used for no other purpose Corrected During Inspection
Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinseProvide sanitizing rinse at a temperature not lower than 82°c (180°f) for minimum 10 secondsProvide accurate indicating thermometer for wash cycleProvide accurate indicating thermometer for rinse cycle Not In Compliance
Thermometers used to verify food preparation and storage temperaturesProvide refrigeration units with accurate indicating thermometers that may be easily read Not In Compliance
Food protected from potential contamination and adulterationProtect all food from contamination and adulterationCover all food in storageMake ice used in processing food or drinks from potable waterStore and handle ice used in processing food or drink in a sanitary manner

Thum’s Kitchen

The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repairEnsure floors or floor coverings are tight, smooth and non-absorbentEnsure walls, ceilings and passageway are tight, smooth and non-absorbent Not In Compliance
Food contact surfaces properly designed, constructed, installed and maintainedEnsure equipment/utensil(s)/multi-service articles are readily cleanable and in good repairMaintain cutting boards, blocks, tables in a clean and sanitary manner Corrected During Inspection
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary conditionConstruct and arrange room in a manner permitting thorough cleaningEnsure all surfaces are clean and maintained in good repairEnsure all surfaces are readily cleanable and non-absorbent Not In Compliance
Mechanical ventilation operable where requiredVentilation system requires thorough cleaning Not In Compliance
Toxic/poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate foodStore all toxic/poisonous substances in container bearing identifying label Corrected During Inspection
Food protected from potential contamination and adulterationCover all food in storage




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