Skip to content
Loading map…

Sam's Family Restaurant / Cornwall

2 Centennial Drive, Cornwall · Food Premises

Official record from Prince Edward Island →

Inspection summary

Sam's Family Restaurant / Cornwall has been inspected 10 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since January 8, 2024. The most recent inspection, on September 4, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 4 times across 2 separate inspections, most recently on July 22, 2026. 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 2 times on January 8, 2024. For example: Chemicals properly used, labelled and stored to prevent contamination

  • 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 on January 8, 2024. For example: Dishwasher monitoring

  • 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 September 29, 2025. For example: Adequate handwashing facilities supplied and accessible

  • 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 September 29, 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.

10 inspections

  1. Follow Up Inspection 2 — Satisfactory

    0 infractions

  2. Follow Up Inspection 1 — Unsatisfactory - Warning Letter 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.
  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • 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
      • Failure to discard potentially hazardous foods held at room temperature after 2 hours.
    • Cold holding temperatures of 4C (40F) or colder
      • Failure to mark potentially hazardous foods held at room temperature with the time at which they were removed from temperature control.
    • Equipment and surfaces cleanable, properly designed, constructed and used
      • Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
  4. Routine Inspection — Satisfactory

    0 infractions

  5. Follow Up Inspection 1 — Satisfactory

    0 infractions

  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are equipped with single use liquid soap in a dispenser and single use towels in a dispenser or an approved drying device.
    • 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.
    • Equipment and surfaces cleanable, properly designed, constructed and used
      • Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
    • Maintain and use sanitation plan and cleaning schedule
      • Failure to follow a written sanitation plan.
    • Facility free from pests
      • Evidence of insects.
  7. Follow Up Inspection 1 — Satisfactory

    0 infractions

  8. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 infractions

    • 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.
  9. Follow Up Inspection 1 — Satisfactory

    0 infractions

  10. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Equipment and surfaces cleanable, properly designed, constructed and used
      • Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
    • Dishwasher monitoring
      • Failure to verify that appropriate temperatures are obtained and maintained for the correct amount of time for high temperature dishwashing units.
    • 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.

Nearby inspected facilities

Own this business? Add a badge to your website