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GAETAN'S CHIP STAND 2

1930 Pitt Street, Cornwall, K6J 2T1 · Food Take Out

Official record from Eastern Ontario →

Inspection summary

GAETAN'S CHIP STAND 2 has been inspected 5 times by Eastern Ontario Health Unit (EOHU) since May 28, 2025. The most recent inspection, on July 13, 2026, recorded 5 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination and Handwashing and staff hygiene.

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.

  • 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 3 times across 3 separate inspections, most recently on July 13, 2026. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • 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 2 times across 2 separate inspections, most recently on July 13, 2026. For example: Food protected from potential contamination and adulteration

  • 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 across 2 separate inspections, most recently on May 8, 2026. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

  • 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 across 2 separate inspections, most recently on August 28, 2025. 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 once on July 13, 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.

5 inspections

  1. Required

    5 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  2. Required

    5 infractions

    • General housekeeping is satisfactory
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Proper use and storage of clean utensils (including single service utensils)
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • 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 operating
  3. Required

    6 infractions

    • 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 operating
    • Food protected from potential contamination and adulteration
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Food contact surfaces washed/rinsed/sanitized after each use
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  4. Follow-up

    5 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  5. Required

    3 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • 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 operating
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

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