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RILEY'S BAKERY

248 Pitt Street, Cornwall, K6J 3P6 · Bakery

Official record from Eastern Ontario →

Inspection summary

RILEY'S BAKERY has been inspected 13 times by Eastern Ontario Health Unit (EOHU) since November 19, 2024. The most recent inspection, on July 30, 2026, recorded 1 infraction.

None of the 13 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 24 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 15 times across 10 separate inspections, most recently on July 9, 2026. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 July 9, 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 3 times across 3 separate inspections, most recently on February 26, 2026. For example: Adequate protection against the entry of insects, birds, rodents, and other pests

  • 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 July 9, 2026. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 July 23, 2025. For example: Handwashing stations are provided, adequately supplied and used only for the handwashing of employees

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

    1 infraction

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

    6 infractions

    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • Food protected from potential contamination and adulteration
    • 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 contact surfaces properly designed, constructed, installed and maintained
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  3. Follow-up

    2 infractions

    • Food contact surfaces properly designed, constructed, installed and maintained
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  4. Follow-up

    5 infractions

    • 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
    • Food contact surfaces properly designed, constructed, installed and maintained
    • 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
  5. Required

    10 infractions

    • 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
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food
    • Food protected from potential contamination and adulteration
    • Food processed in a safe manner
    • Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Proper use and storage of clean utensils (including single service utensils)
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  6. Follow-up

    5 infractions

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

    7 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Adequate protection against the entry of insects, birds, rodents, and other pests
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food protected from potential contamination and adulteration
    • Frequency of garbage and liquid wastes removal adequate to maintain the premises in a sanitary condition
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
  8. Required

    6 infractions

    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • Handwashing stations are provided, adequately supplied and used only for the handwashing of employees
    • Food is held at 4°C (40°F) or less or 60°C (140°F) or higher
    • 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
  9. Follow-up

    5 infractions

    • Proper use and storage of clean utensils (including single service utensils)
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Results of inspections posted
  10. Follow-up

    1 infraction

    • Results of inspections posted
  11. Follow-up

    3 infractions

    • General housekeeping is satisfactory
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Results of inspections posted
  12. Follow-up

    5 infractions

    • Results of inspections posted
    • The floor or floor coverings, the walls and ceiling are maintained in a sanitary condition and good repair
    • 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
  13. Required

    7 infractions

    • Food protected from potential contamination and adulteration
    • Sanitary maintenance of and provision of required supplies in staff/public washroom facilities
    • 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
    • Food contact surfaces properly designed, constructed, installed and maintained
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition

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