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Bao Shack

109 Main Street - Rte 22, Mount Stewart · Food Premises

Official record from Prince Edward Island →

Inspection summary

Bao Shack has been inspected 3 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since June 20, 2025. The most recent inspection, on September 8, 2026, recorded 9 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on September 8, 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 3 times on September 8, 2026. 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 2 times across 2 separate inspections, most recently on September 8, 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 September 8, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on September 8, 2026. For example: Food safety training: Sections 5(2)(b), and 24(1-5)

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.

3 inspections

  1. Routine Inspection — Unsatisfactory - Re Inspection Required

    9 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • 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.
    • 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 provide an appropriate procedure to verify sanitizer strength.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to provide proof of food safety training.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to post a food safety training certificate(s) in a location where it can be verified by a public health official.
  2. Follow Up Inspection 1 — Satisfactory

    0 infractions

  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 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.
    • 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.

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