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Definitions

Type of Inspections (Call Type):

Please note that an Environmental Health Officer(EHO) has the power to immediately intervene and require corrective action where an inspection reveals that a condition(s) exists in the food premise that is or may become dangerous to public health.

Routine Inspection: an unannounced inspection of a facility performed at relatively consistent intervals and intended to determine whether the food premise is meeting the minimum standards of the PEI Public Health Act Food Premises Regulations.

Follow-up Inspection: an inspection of a food premise performed to determine if an item not meeting the minimum standard on a previous inspection has been corrected. If the item has not been corrected a second follow-up inspection is required and a warning letter may be issued.

Inspection Result:

Following every inspection the EHO will indicate on the inspection report if the food premise has met the minimum standards set out in the regulations. Inspection results are as follows:

  • Satisfactory: An inspection will be deemed to have been satisfactory if the food premise has met the minimum standards set out in the regulations.
  • Unsatisfactory - Re-inspection Required: where a routine inspection reveals that the food premise has not met the minimum standards set out in the regulations, the inspection report will indicate that the inspection result is unsatisfactory and that a second follow-up inspection is required.
  • Unsatisfactory - Warning Letter Required: where a follow-up inspection reveals that the food premise has not corrected an item(s) previously noted on an inspection report. The follow-up inspection report will indicate that the inspection result is unsatisfactory, that a warning letter may be issued and that a follow-up inspection is required.
  • Health Order: A written order issued by the Chief Public Health Officer to prevent, decrease the effect of or eliminate a condition that fails to meet a prescribed standard in relation to health, injury or illness.
  • Closure: action taken immediately following an inspection of a food premises where a condition(s) exists that places the health of the public in immediate danger.

Other Definitions:

  • Minimum Standard: An acceptable level of compliance as outlined in the requirements of the PEI Public Health Act Food Premises Regulations.
  • Warning Letter: A letter issued to the operator of Food premises where an item not meeting the minimum standard on a previous inspection has since not been corrected.