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Aanuoluwa Foods

223 University Avenue, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

Aanuoluwa Foods has been inspected 9 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 2, 2024. The most recent inspection, on September 23, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 5 times across 2 separate inspections, most recently on September 14, 2026. For example: Facility free from pests

  • 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 5 times across 3 separate inspections, most recently on August 27, 2026. For example: Food contact surfaces protected from contamination

  • 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 2 times on October 2, 2024. For example: Chemicals properly used, labelled and stored to prevent contamination

  • 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 August 27, 2026. For example: Food in good condition, safe and unadulterated

  • 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 once on April 9, 2025. For example: Proper thawing procedures

About this data

These results come from Prince Edward Island Department of Health and Wellness (Environmental Health), 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.

9 inspections

  1. Follow Up Inspection 2 — Satisfactory

    0 infractions

  2. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    2 infractions

    • Facility free from pests
      • Facility not designed, constructed and maintained to provide effective protection against the access and sheltering of pests.
    • Facility free from pests
      • Evidence of insects.
  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    10 infractions

    • Food in good condition, safe and unadulterated
      • Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
    • Food contact surfaces protected from contamination
      • Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
    • Toilet facilities properly constructed and equipped
      • Failure to properly equip the washroom with the required supplies.
    • Restriction in preparation, dispensing and storage rooms
      • Failure to prevent the unnecessary storage of equipment or materials not required for the operation of the food premise.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Maintain and use sanitation plan and cleaning schedule
      • Failure to follow a written sanitation plan.
    • Facility free from pests
      • Facility not designed, constructed and maintained to provide effective protection against the access and sheltering of pests.
    • Facility free from pests
      • Evidence of insects.
    • Facility free from pests
      • Evidence of rodents.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
  4. Routine Inspection — Satisfactory

    0 infractions

  5. Routine Inspection — Satisfactory

    0 infractions

  6. Follow Up Inspection 1 — Satisfactory

    0 infractions

  7. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • Proper thawing procedures
      • Failure 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.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
    • Dishwasher monitoring
      • Failure to perform tests often enough to ensure that the required chemical sanitizing solution is present in the required strength for low temperature mechanical dishwashing units.
    • Valid license posted for public display
      • License not displayed for public viewing.
  8. Follow Up Inspection 1 — Satisfactory

    0 infractions

  9. Routine Inspection — Unsatisfactory - Re Inspection Required

    3 infractions

    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Appropriate procedures followed for dishwashing
      • Failure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for low temperature mechanical dishwashing units.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.

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