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28 on the Lake

00 2 Cedar Ave, New Liskeard ON P0J 1P0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

28 on the Lake has been inspected 24 times by Porcupine Health Unit since March 12, 2015. The most recent inspection, on January 30, 2026, recorded 8 infractions.

6 of 24 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 15 times across 11 separate inspections, most recently on January 30, 2026. For example: Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]

  • 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 8 times across 7 separate inspections, most recently on January 30, 2026. For example: Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]

  • 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 3 times across 3 separate inspections, most recently on February 16, 2024. For example: A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]

  • 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 January 30, 2026. For example: Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]

  • 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 across 2 separate inspections, most recently on January 30, 2026. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

About this data

These results come from Porcupine Health Unit, 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.

24 inspections

  1. Required

    8 infractions

    • Ice from a potable water supply and is handled and stored in a sanitary manner. [s. 26(5), 17]
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
      • Food premise not maintained with walls in good repair in food-handling room (493/17-7(1)(g)-55MIN)
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Fail to protect food from contamination or adulteration (493/17-26(1)-465CRX)
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • No food is handled or kept in the temperature range of 4°C-60°C (40°F-140°F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2), 32(1)(b)]
    • All equipment, utensils, and multi-service articles used in any aspect of food preparation, handling, service, and/or sale must be suitable for the intended purpose and kept in good repair. [s. 8]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  2. Required

    5 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • All food handling room(s) maintained in clean and sanitary manner, free from clutter, and not used for sleeping. [s. 7(1)(b), (e), (f)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  3. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • Thermometers are present in all required refrigeration and hot-holding units and are easily readable. [s. 30(b)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  4. Required

    4 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  5. Required

    2 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • Premises free from other conditions permitting a health hazard, adversely affecting sanitary operation, or adversely affecting wholesomeness of food. [s. 7(a)]
  6. Required

    0 infractions

  7. Required

    3 infractions

    • All frozen foods are kept/served frozen. [s. 28]
    • All food items are processed in a manner that makes them safe to eat. [s. 26(2)]
    • Commercial grade/NSF mechanical dishwasher present, maintained, and operated correctly. [s.20]
  8. Required

    0 infractions

  9. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  10. Required

    0 infractions

  11. Required

    2 infractions

    • A sufficient number of handwash stations are present, each has all required supplies, are not used for any other purpose, and are not blocked/rendered inaccessible. [s. 7(3)(a)(c), (4)]
    • No food is handled or kept in the temperature range of 4C-60C (40F-140F) for longer than 2 hours when preparing or handling the food unless shelf-stable with a hermetic seal. [s. 27(2)] [s.32(1)(b)]
  12. Required

    1 infraction

    • All equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
  13. Required

    1 infraction

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
  14. Required

    0 infractions

  15. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
    • Indicating thermometers present in clear and conspicuous location in all required units.
    • Operator washes hands at minimum required frequency using proper timing and technique.
  16. Required

    1 infraction

    • Chemical disinfectant or sanitizing agent(s) used correctly as per manufacturer's instructions not less than the minimum required concentration(s).
  17. Required

    1 infraction

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  18. Required

    2 infractions

    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  19. Required

    0 infractions

  20. Required

    1 infraction

    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  21. Required

    3 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Temperature of hazardous foods in walk-in cooler(s), refrigerator(s), prep table(s), or other cold-holding units is 4C(40F) or less.
    • Temperature of hazardous foods in walk-in freezer(s), freezer(s), or other freezing units (-18C)(0F) or less.
  22. Required

    2 infractions

    • Adequate number of utensils which are used and stored to prevent contamination.
    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent, and cleanable surfaces
  23. Required

    0 infractions

  24. Required

    2 infractions

    • Indicating thermometers present in clear and conspicuous location in all required units.
    • No other observed/reported food safety elements permitting (or likely to permit) a health hazard.

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