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CIRCLE K #1707/SUBWAY #5245

3250 Brookdale Avenue, Cornwall, K6K 1W3 · Restaurant

Inspection summary

CIRCLE K #1707/SUBWAY #5245 has been inspected 4 times by Eastern Ontario Health Unit (EOHU) since October 4, 2024. The most recent inspection, on May 12, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 May 12, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 across 2 separate inspections, most recently on May 12, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

About this data

These results come from Eastern Ontario Health Unit (EOHU), 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.

4 inspections

  1. Required

    3 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  2. Required

    1 infraction

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  3. Required

    0 infractions

  4. Required

    0 infractions

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