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JACK LEE'S RESTAURANT

128 Pitt Street, Cornwall, K6J 3P4 · Restaurant

Official record from Eastern Ontario →

Inspection summary

JACK LEE'S RESTAURANT has been inspected 11 times by Eastern Ontario Health Unit (EOHU) since October 17, 2024. The most recent inspection, on July 7, 2026, recorded 4 infractions.

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

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 6 separate inspections, most recently on July 7, 2026. For example: Food contact surfaces properly designed, constructed, installed and maintained

  • 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 February 3, 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 3 times across 3 separate inspections, most recently on February 3, 2026. For example: Food protected from potential contamination and adulteration

  • 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 January 14, 2025. For example: Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 8 separate inspections, most recently on July 7, 2026. For example: General housekeeping is satisfactory

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

    4 infractions

    • General housekeeping is satisfactory
    • Food contact surfaces properly designed, constructed, installed and maintained
    • 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
  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

    7 infractions

    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Proper use and storage of clean utensils (including single service utensils)
    • 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
    • Food protected from potential contamination and adulteration
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  4. Follow-up

    0 infractions

  5. Required

    4 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
    • Cloths and towels
    • Food contact surfaces properly designed, constructed, installed and maintained
  6. Required

    7 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • 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
    • Food protected from potential contamination and adulteration
    • Proper use and storage of clean utensils (including single service utensils)
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  7. Follow-up

    0 infractions

  8. Follow-up

    1 infraction

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

    1 infraction

    • Adequate protection against the entry of insects, birds, rodents, and other pests
  10. Required

    6 infractions

    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Mechanical dishwashers are constructed, designed and maintained to provide clean wash water at the proper temperature and a sanitizing rinse
    • Food protected from potential contamination and adulteration
    • 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
    • Food contact surfaces properly designed, constructed, installed and maintained
  11. Required

    4 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • 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
    • Food contact surfaces properly designed, constructed, installed and maintained

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