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GLENGARRIAN RESTAURANT & PUB

841 Sydney Street, Cornwall, K6H 3J7 · Restaurant

Official record from Eastern Ontario →

Inspection summary

GLENGARRIAN RESTAURANT & PUB has been inspected 11 times by Eastern Ontario Health Unit (EOHU) since December 9, 2024. The most recent inspection, on July 14, 2026, recorded 5 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 8 times across 7 separate inspections, most recently on March 10, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 4 times across 4 separate inspections, most recently on July 14, 2026. For example: Food protected from potential contamination and adulteration

  • 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 4 times across 3 separate inspections, most recently on April 24, 2025. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 14, 2026. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • 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 December 9, 2024. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

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.

11 inspections

  1. Required

    5 infractions

    • Food protected from potential contamination and adulteration
    • Proper use and storage of clean utensils (including single service utensils)
    • 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
  2. Required

    4 infractions

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

    4 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • 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
    • Mechanical ventilation operable where required
  4. Follow-up

    2 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
  5. Required

    4 infractions

    • Mechanical ventilation operable where required
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  6. Required

    2 infractions

    • 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
  7. Required

    11 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Proper use and storage of clean utensils (including single service utensils)
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Food protected from potential contamination and adulteration
    • Cloths and towels
    • General housekeeping is satisfactory
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • 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
  8. Complaint

    2 infractions

    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • General housekeeping is satisfactory
  9. Follow-up

    3 infractions

    • General housekeeping is satisfactory
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  10. Required

    9 infractions

    • General housekeeping is satisfactory
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Lighting adequate for food preparation and cleaning
    • Food protected from potential contamination and adulteration
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • 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
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  11. Required

    8 infractions

    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Food contact surfaces washed/rinsed/sanitized after each use
    • 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
    • Thermometers used to verify food preparation and storage temperatures
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration

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