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Food Premise Inspections

Backwoods Burger Craft Beer Cookhouse

1327 Port Hill Station Road
Tyne Valley

Routine Inspection
August 28, 2018

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Follow Up Inspection 1
April 19, 2018

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
April 10, 2018

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Toilet facilities properly constructed and equippedFailure to properly equip the washroom with the required supplies.
Valid license posted for public displayOperating without a valid food premise license.
Follow Up Inspection 1
September 13, 2017

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
September 06, 2017

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Appropriate procedures followed for dishwashingFailure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for low temperature mechanical dishwashing units.
Dishwasher monitoringFailure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
Chemical test kits/papers usedFailure to provide an appropriate procedure to verify sanitizer strength.
Follow Up Inspection 1
June 28, 2017

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
June 21, 2017

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Adequate handwashing facilities supplied and accessibleFailure to provide handwashing facilities that are equipped with hot & cold potable water under pressure.
Adequate lighting, lighting protectedFailure to provide adequate protection against breakage and food contamination.
Routine Inspection
May 20, 2016

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Follow Up Inspection 1
July 27, 2015

Satisfactory


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and met the minimum standards of the Public Health Act Food Premises Regulations at the time of the inspection.

Routine Inspection
June 29, 2015

Unsatisfactory - Re Inspection Required


This food premise was inspected by Environmental Health, Prince Edward Island Department of Health and Wellness, and the following items did not meet the minimum standards of the Public Health Act Food Premises Regulations.

Inspection ItemViolation(s)
Proper thawing proceduresFailure to thaw food by one of the following approved methods:
- Under refrigeration at a temperature of 4C (40F) or colder;
- Completely submerged in cold running water;
- As part of the cooking process, if the time spent thawing is taken into consideration in determining cooking time;
- By microwaving, as part of a cooking process.

Hot and cold potable water under pressureFailure to submit a water sample for bacteria analysis at the required frequency.
Hot and cold potable water under pressureFailure to make, store and/or dispense ice in a sanitary manner.
Appropriate procedures followed for dishwashingFailure to provide a final rinse temperature of 82C (180F) for high temperature mechanical dishwashing units.