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HAVELI ROUTE

6227 Boundary Road, Cornwall, K6H 5R5 · Restaurant

Official record from Eastern Ontario →

Inspection summary

HAVELI ROUTE has been inspected 6 times by Eastern Ontario Health Unit (EOHU) since December 11, 2024. The most recent inspection, on May 11, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on January 14, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 January 14, 2026. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

  • 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 January 14, 2026. For example: Food protected from potential contamination and adulteration

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

  • 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 March 14, 2025. 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.

6 inspections

  1. Required

    1 infraction

    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
  2. Follow-up

    1 infraction

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  3. Required

    9 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • 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. Required

    5 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
    • 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
  5. Required

    2 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
  6. Required

    0 infractions

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