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THE VILLAGE DINER

120 Tollgate Road West, Cornwall, K6J 5M3 · Restaurant

Official record from Eastern Ontario →

Inspection summary

THE VILLAGE DINER has been inspected 4 times by Eastern Ontario Health Unit (EOHU) since November 13, 2024. The most recent inspection, on June 15, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on June 15, 2026. 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 2 times across 2 separate inspections, most recently on March 12, 2025. For example: Food contact surfaces washed/rinsed/sanitized after each use

  • 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 once on June 15, 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 once on October 9, 2025. For example: Food is held at 4°C (40°F) or less or 60°C (140°F) or higher

  • 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 3 times across 2 separate inspections, most recently on June 15, 2026. For example: Operator of a food premise shall ensure that food handler in the food premise wash their hands and not contaminate the food

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

    6 infractions

    • 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
    • Cloths and towels
    • 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
    • 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

    • Mechanical ventilation operable where required
    • 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
  3. Required

    3 infractions

    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food protected from potential contamination and adulteration
    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
  4. Required

    5 infractions

    • Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition
    • Mechanical ventilation operable where required
    • Food contact surfaces washed/rinsed/sanitized after each use
    • Food protected from potential contamination and adulteration
    • Cloths and towels

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