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LOLA'S PUB & GRUB

616 Pitt Street, Cornwall, K6J 3R7 · Cocktail Bar

Official record from Eastern Ontario →

Inspection summary

LOLA'S PUB & GRUB has been inspected 4 times by Eastern Ontario Health Unit (EOHU) since October 8, 2024. The most recent inspection, on March 30, 2026, recorded 5 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 3 times across 3 separate inspections, most recently on March 30, 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 October 8, 2024. 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 October 8, 2024. For example: Food protected from potential contamination and adulteration

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on March 30, 2026. For example: Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

  • 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 4 times across 3 separate inspections, most recently on March 30, 2026. For example: The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair

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.

4 inspections

  1. Required

    5 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
    • General housekeeping is satisfactory
    • 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
  2. Required

    2 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
    • Proper use and storage of clean utensils (including single service utensils)
  3. Required

    3 infractions

    • Proper use and storage of clean utensils (including single service utensils)
    • Mechanical ventilation operable where required
    • Food contact surfaces properly designed, constructed, installed and maintained
  4. Required

    5 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

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