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Husky / Esso

997491 Hwy 11, New Liskeard ON P0J 1P0 · Restaurant

Official record from Northeastern Ontario →

Inspection summary

Husky / Esso has been inspected 26 times by Porcupine Health Unit since July 21, 2015. The most recent inspection, on July 23, 2026, recorded 3 infractions.

12 of 26 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

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 8 times across 6 separate inspections, most recently on July 23, 2026. For example: 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)]

  • 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 5 separate inspections, most recently on July 23, 2026. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • 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 4 times across 4 separate inspections, most recently on January 7, 2026. 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)]

  • 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 2 times across 2 separate inspections, most recently on August 13, 2025. For example: All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]

  • 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 22, 2020. 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.

26 inspections

  1. Required

    3 infractions

    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • 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)]
      • Improvement required.
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  2. 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)]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
      • Improvement required.
  3. Required

    0 infractions

  4. Required

    3 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
    • 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 equipment situated in such a manner to permit cleaning and sanitary maintenance of the equipment, walls, floors, and ceiling. [s.7 & 9]
  5. Required

    1 infraction

    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
  6. Required

    0 infractions

  7. Required

    1 infraction

    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
  8. Required

    0 infractions

  9. Required

    1 infraction

    • 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]
      • Improvement observed since last inspection.
  10. Required

    5 infractions

    • All doors and windows are suitably sealed, screened, and closed to prevent entrance of pests and premises is free of conditions that lead to harboring/breeding of pests. [s. 13]
      • Multiple infractions.
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Multiple infractions.
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Improvement required.
    • 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]
    • 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)]
  11. Required

    0 infractions

  12. Required

    0 infractions

  13. Required

    0 infractions

  14. Required

    5 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)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
    • Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
    • 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)]
  15. Required

    0 infractions

  16. Required

    4 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
      • Some item(s) outstanding/pending.
    • Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]
      • Improvement required.
    • All operator(s) is/are clean, wash hands, reasonable precautions to ensure hair is suitably restrained, and wear clean garments when handling food and free from diseases. [s. 33]
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
  17. Required

    0 infractions

  18. Required

    1 infraction

    • 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]
  19. Required

    0 infractions

  20. Required

    8 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Food is thawed in an appropriate manner.
    • Food contact surfaces/equipment maintained in smooth, non-absorbent manner is washed, rinsed, and sanitized after every use.
    • Adequate number of utensils which are used and stored to prevent contamination.
    • Operator is clean when working in a food preparation area.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • No unused equipment present/stored in premises.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  21. Required

    0 infractions

  22. Required

    0 infractions

  23. Required

    1 infraction

    • Operator's hair is suitably confined and wears clean outer garments when working with food.
  24. Required

    1 infraction

    • All equipment situated in such a manner to permit cleaning & sanitary maintenance of the equipment, walls, floors, and ceiling.
  25. Follow-up

    0 infractions

  26. Required

    2 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Adequate number of utensils which are used and stored to prevent contamination.

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