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NEW ROMA'S RESTAURANT

200 McConnell Avenue, Cornwall, K6H 1B7 · Restaurant

Official record from Eastern Ontario →

Inspection summary

NEW ROMA'S RESTAURANT has been inspected 5 times by Eastern Ontario Health Unit (EOHU) since November 14, 2024. The most recent inspection, on April 15, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination 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.

  • 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 April 15, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 2 times across 2 separate inspections, most recently on September 24, 2025. For example: Food protected from potential contamination and adulteration

  • 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 once on February 10, 2025. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on April 15, 2026. For example: 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

  • 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 3 separate inspections, most recently on September 24, 2025. For example: Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

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.

5 inspections

  1. Required

    2 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • 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

    3 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 protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  3. Required

    4 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • General housekeeping is satisfactory
    • Food protected from potential contamination and adulteration
    • Proper use and storage of clean utensils (including single service utensils)
  4. Required

    2 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • 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
  5. Required

    3 infractions

    • Thermometers used to verify food preparation and storage temperatures
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • 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

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