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Quality Meats

19 Whitewood Ave, New Liskeard ON P0J 1P0 · Butcher Shop

Official record from Northeastern Ontario →

Inspection summary

Quality Meats has been inspected 17 times by Porcupine Health Unit since June 10, 2016. The most recent inspection, on September 25, 2026, found no infractions.

4 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Chemicals and toxic substances.

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 12 times across 10 separate inspections, most recently on August 29, 2025. For example: All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]

  • 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 6 times across 5 separate inspections, most recently on August 29, 2025. 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)]

  • 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 3 times across 3 separate inspections, most recently on August 29, 2025. For example: Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]

  • 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 August 29, 2025. For example: Food-contact surfaces and equipment are cleaned & sanitized as often as necessary. [s.22]

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 6 separate inspections, most recently on August 29, 2025. For example: Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]

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.

17 inspections

  1. Required

    0 infractions

  2. Required

    9 infractions

    • 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 tight floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with smooth floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
      • Food premise not maintained with non-absorbent floor surface where food handled (493/17-7(1)(c)(i)-55MIN)
    • 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]
      • Fail to ensure facility surface cleaned as necessary (493/17-22-55MIN)
    • 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]
    • Towels, table covers, napkins, and/or cloths are clean, intact, and/or used correctly. [s.15-16]
    • 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]
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food (493/17-33(1)(e)-305MAJ)
      • Fail to ensure food handler in food premise washes hands as necessary to prevent contamination of food areas (493/17-33(1)(e)-305MAJ)
    • Chemical(s) used appropriately (concentration, contact time, tasks, etc..). [s.19]
    • Hand hygiene is completed correctly in all required instances. [s. 33(e)]
  3. Required

    1 infraction

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
  4. Required

    3 infractions

    • Walls, ceilings, and floors are constructed and maintained in all areas of smooth, non-absorbent and cleanable surfaces. [s. 7(c)]
    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Garbage & wastes (including liquids) removed as often as necessary to maintain premises in sanitary condition. [s. 12]
  5. Required

    0 infractions

  6. Required

    0 infractions

  7. Required

    4 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]
    • Manual dishwashing done correctly (wash, rinse, sanitize) with correct number of sinks of sufficient size. [s. 18-19]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  8. Required

    1 infraction

    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  9. Required

    2 infractions

    • All food is stored and handled in a manner that is protected from contamination and adulteration. [s.26, 31]
    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
  10. Required

    2 infractions

    • Washroom(s) maintained in a clean and sanitary manner. [s. 7 (1)(c)(iii), 25]
    • At all times, there is at least one certified food handler present every hour of operation. [s.32]
  11. Required

    2 infractions

    • Food stored/displayed/sold in food-grade containers.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.
  12. Required

    2 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
  13. Required

    4 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Food and equipment stored 15cm or more off the ground at all times.
    • Chemicals are stored in original containers, or in clearly labelled containers, and stored separately from food.
    • Handwash basin(s) supplied with liquied soap, paper towels in a dispenser, and a garbage can.
  14. Required

    1 infraction

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

    0 infractions

  16. Required

    3 infractions

    • Food and equipment stored 15cm or more off the ground at all times.
    • Operator's hair is suitably confined and wears clean outer garments when working with food.
    • Washrooms are maintained in a clean and sanitary manner.
  17. Required

    2 infractions

    • Food is stored so as to prevent direct and/or cross-contamination in all areas.
    • Washrooms provided with hot/cold running water; handwash basins; paper towels, continuous cloth roller, or hot air blower, soap; garbage receptacle; and toilet paper.

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