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LOUIS PIZZERIA

740 First Street East, Cornwall, K6H 1M5 · Restaurant

Official record from Eastern Ontario →

Inspection summary

LOUIS PIZZERIA has been inspected 13 times by Eastern Ontario Health Unit (EOHU) since November 14, 2024. The most recent inspection, on August 25, 2026, recorded 3 infractions.

1 of 13 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 35 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Pests and Cleaning and sanitizing.

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.

  • 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 7 times across 7 separate inspections, most recently on August 18, 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 5 times across 5 separate inspections, most recently on August 18, 2026. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • 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 2 times across 2 separate inspections, most recently on August 18, 2026. For example: Food contact surfaces properly designed, constructed, installed and maintained

  • 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 across 2 separate inspections, most recently on November 13, 2025. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

  • 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 November 14, 2024. For example: Thermometers used to verify food preparation and storage temperatures

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.

13 inspections

  1. Follow-up

    3 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
    • Cloths and towels
  2. Complaint

    5 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • General housekeeping is satisfactory
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  3. Required

    8 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • Cloths and towels
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • General housekeeping is satisfactory
    • Food protected from potential contamination and adulteration
    • 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
  4. Follow-up

    1 infraction

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  5. Required

    8 infractions

    • 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
    • General housekeeping is satisfactory
    • Food protected from potential contamination and adulteration
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Proper use and storage of clean utensils (including single service utensils)
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
  6. Follow-up

    0 infractions

  7. Complaint

    2 infractions

    • General housekeeping is satisfactory
    • Food protected from potential contamination and adulteration
  8. Required

    8 infractions

    • 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
    • General housekeeping is satisfactory
    • 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
    • Mechanical ventilation operable where required
    • Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition
  9. Required

    5 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
    • 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
    • General housekeeping is satisfactory
    • Adequate protection against the entry of insects, birds, rodents, and other pests
  10. Complaint

    4 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • 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
    • General housekeeping is satisfactory
  11. Required

    5 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • 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
    • General housekeeping is satisfactory
    • Food protected from potential contamination and adulteration
  12. Required

    2 infractions

    • General housekeeping is satisfactory
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
  13. Required

    2 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Thermometers used to verify food preparation and storage temperatures

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