Skip to Main Content

HOME / INTRO / SEARCH / DEFINITION / DISCLAIMER /


Food Premise Inspections

Abby's Catering

160 Barbour Circle
Charlottetown C1A 0A4

Routine Inspection
March 05, 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
March 10, 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
March 11, 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.

Routine Inspection
August 28, 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.

Follow Up Inspection 1
February 13, 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
January 30, 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.

Chemicals properly used, labelled and stored to prevent contaminationFailure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
Personal hygieneFood handlers not wearing appropriate and clean uniforms/aprons.
Provide and use accurate thermometersFailure to provide accurate thermometers in the warmest area of all refrigeration units.
Provide and use accurate thermometersFailure to provide appropriate temperature measuring devices that are accurate and in good working order to ensure proper food safety temperatures.
Chemical test kits/papers usedFailure to provide an appropriate procedure to verify sanitizer strength.
Chemical test kits/papers usedFailure to establish and maintain records verifying sanitizer strength test results.