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The Liquid Library

2135 Wyandotte St W Windsor ON N9B 1K1 · Restaurant (Full Service)

Official record from Windsor-Essex →

Inspection summary

The Liquid Library has been inspected 14 times by Windsor-Essex County Health Unit (WECHU) since December 23, 2024. The most recent inspection, on July 13, 2026, recorded 2 infractions.

3 of 14 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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.

  • 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 7 times across 6 separate inspections, most recently on June 23, 2026. For example: Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required

  • 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 4 times across 4 separate inspections, most recently on July 13, 2026. For example: Potentially hazardous foods are maintained at proper internal temperatures

  • 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 4 times across 4 separate inspections, most recently on June 19, 2025. For example: Adequate protection against pests is provided

  • 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 June 23, 2026. For example: Separate handwash stations are provided with the required supplies

  • 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 June 23, 2026. For example: Single-service containers and articles are kept in a sanitary manner

About this data

These results come from Windsor-Essex County Health Unit (WECHU), 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.

14 inspections

  1. Required Re-Inspection

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
  2. Required

    6 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Single-service containers and articles are kept in a sanitary manner
      • (a) Single-service containers and articles are NOT kept in a sanitary manner and place as to prevent contamination [C]
    • Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
      • (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
    • Potentially hazardous foods are maintained at proper internal temperatures
      • (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  3. Required Re-Inspection

    0 infractions

  4. Required Re-Inspection

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  5. Required

    2 infractions

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  6. Required Re-Inspection

    1 infraction

    • Premises is free from every condition that may adversely affect the sanitary operation of the premises
      • (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
  7. Required Re-Inspection

    0 infractions

  8. Required Re-Inspection

    0 infractions

  9. Required Re-Inspection

    1 infraction

    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  10. Required Re-Inspection

    1 infraction

    • Adequate protection against pests is provided
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  11. Required Re-Inspection

    2 infractions

    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Adequate protection against pests is provided
      • (a) Premises is NOT free from visible evidence of pest infestation [C]
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  12. Required

    5 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
      • (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
    • Records for the purchase of food are retained on the premises for at least a year
      • (a) Records for the purchase of food are NOT retained on the premises for at least a year [N]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
    • Adequate protection against pests is provided
      • (a) Premises is NOT free from visible evidence of pest infestation [C]
      • (b) Adequate protection against the entrance of pests is NOT provided [S]
  13. Required Re-Inspection

    1 infraction

    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
  14. Required

    2 infractions

    • Separate handwash stations are provided with the required supplies
      • (b) Handwashing stations are NOT adequately supplied [S]
    • Mechanical dishwashing equipment is properly constructed, designed, and maintained
      • (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]

Nearby inspected facilities

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