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Auburn Esso

38527 Blyth Road, Auburn ON N0M 1E0 · Convenience/Variety

Official record from Huron Perth →

Inspection summary

Auburn Esso has been inspected 12 times by Huron Perth Public Health since February 8, 2023. The most recent inspection, on June 9, 2026, recorded 1 infraction.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on June 9, 2026. For example: Manual dishwashing method for cleaning and sanitizing utensils is appropriate

  • 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 February 8, 2024. For example: Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied

  • 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 February 8, 2023. For example: Food is protected from contamination and adulteration

  • 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 February 8, 2023. For example: Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 15 times across 10 separate inspections, most recently on December 4, 2025. For example: Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair

About this data

These results come from Huron Perth Public 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.

12 inspections

  1. Required

    1 infraction

    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
  2. Follow-up

    0 infractions

  3. Follow-up

    1 infraction

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
  4. Required

    1 infraction

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
  5. Follow-up

    2 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  6. Required

    4 infractions

    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
    • Every room where food is prepared, processed, packaged, served, transported, manufactured, handled, sold, offered for sale, or displayed is kept free from materials and equipment not regularly used in the room
      • Food premise not maintained to keep food-handling room free from equipment not regularly used
    • Utensils other than multi-service articles are cleaned and sanitized as often as necessary
      • Failed to clean utensils as often as necessary
      • Failed to sanitize utensils as often as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
  7. Required

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with smooth floor surface where food handled
      • Food premise not maintained with non-absorbent floor surface where food handled
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
      • Food premise not maintained to permit sanitary maintenance of ceilings
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  8. Follow-up

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with tight floor surface where food handled
      • Food premise not maintained with smooth floor surface where food handled
      • Food premise not maintained with non-absorbent floor surface where food handled
      • Food premise not maintained with tight floor surface where utensils cleaned
      • Food premise not maintained with smooth floor surface where utensils cleaned
      • Food premise not maintained with non-absorbent floor surface where utensils cleaned
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained with ceilings in good repair in food-handling room
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  9. Follow-up

    3 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with smooth floor surface where food handled
      • Food premise not maintained with non-absorbent floor surface where food handled
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  10. Follow-up

    5 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with smooth floor surface where food handled
      • Food premise not maintained with non-absorbent floor surface where food handled
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
    • Manual dishwashing method for cleaning and sanitizing utensils is appropriate
      • Sanitized utensils in chlorine solution of less than 100 p.p.m. of available chlorine
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface sanitized as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  11. Required

    5 infractions

    • Floors are tight, smooth, non-absorbent and maintained clean and in good repair
      • Food premise not maintained with smooth floor surface where food handled
      • Food premise not maintained with non-absorbent floor surface where food handled
    • Walls and ceilings are readily cleanable in sanitary condition, maintained clean and in good repair
      • Food premise not maintained to permit cleaning of ceilings
    • Adequate number of handwashing stations situated for convenient access, maintained and adequately supplied
      • Used handwashing station other than for handwashing of employees
    • Surfaces of equipment and facilities are cleaned and sanitized as often as necessary
      • Failed to ensure facility surface cleaned as necessary
      • Failed to ensure facility surface sanitized as necessary
    • At least one certified food handler or supervisor on the premise during every hour the premise is operating
      • Failed to ensure completion of food handling training by food handler or supervisor
      • Failed to ensure presence of food handler or supervisor during all hours of operation
  12. Required

    3 infractions

    • Sanitary facilities are kept sanitary, properly equipped and in good repair
    • Food is protected from contamination and adulteration
    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale at an internal temperature of 4°C or lower or 60°C or higher

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