Kozy Korner
17-25 Meadowbank Road, Cornwall · Food Premises
Inspection summary
Kozy Korner has been inspected 8 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 28, 2023. The most recent inspection, on February 6, 2026, found no infractions.
3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.
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.
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 4 separate inspections, most recently on January 13, 2026. For example:
Food contact surfaces protected from contamination
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 on June 18, 2025. For example:
Proper handwashing practices
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 December 19, 2023. For example:
Cold holding temperatures of 4C (40F) or colder
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on June 18, 2025. For example:
Chemical test kits/papers used
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 17, 2025. For example:
Food in good condition, safe and unadulterated
About this data
These results come from Prince Edward Island Department of Health and Wellness (Environmental Health), 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.
8 inspections
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
3 infractions
- Food contact surfaces protected from contamination
- Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
- Adequate mechanical ventilation
- Failure to provide ventilation equipment that is adequate to prevent the accumulation of smoke, grease and objectionable odours and to control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Food contact surfaces protected from contamination
- Routine Inspection — Unsatisfactory - Re Inspection Required
5 infractions
- Proper handwashing practices
- Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
- Appropriate procedures followed for dishwashing
- Failure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for low temperature mechanical dishwashing units.
- Personal hygiene
- Employee(s) displaying a behavior or practice that may potentially contaminate food.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Chemical test kits/papers used
- Failure to establish and maintain records verifying sanitizer strength test results.
- Proper handwashing practices
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
6 infractions
- Food in good condition, safe and unadulterated
- Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
- Food contact surfaces protected from contamination
- Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
- Food contact surfaces protected from contamination
- Failure to regularly clean wiping cloths used for food contact surfaces.?
- Food contact surfaces protected from contamination
- Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
- Restriction in preparation, dispensing and storage rooms
- Failure to prevent the unnecessary storage of equipment or materials not required for the operation of the food premise.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Food in good condition, safe and unadulterated
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
1 infraction
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Unsatisfactory - Re Inspection Required
7 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Food contact surfaces protected from contamination
- Failure to provide food contact surfaces that are made of food grade materials.
- Food contact surfaces protected from contamination
- Failure to ensure that utensils or containers that are designed for single use are not used more than once.
- Restriction in preparation, dispensing and storage rooms
- Failure to provide or use proper storage for personal belongings.
- Restriction in preparation, dispensing and storage rooms
- Failure to prevent the unnecessary storage of equipment or materials not required for the operation of the food premise.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Maintain and use sanitation plan and cleaning schedule
- Failure to follow a written sanitation plan.
- Cold holding temperatures of 4C (40F) or colder