Blue Water Grill
7 Wharf Road, Covehead Harbour · Food Premises
Inspection summary
Blue Water Grill has been inspected 5 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since August 20, 2024. The most recent inspection, on July 23, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Handwashing and staff hygiene.
The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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.
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 5 times across 2 separate inspections, most recently on July 29, 2025. For example:
Chemicals properly used, labelled and stored to prevent contamination
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 2 times across 2 separate inspections, most recently on July 29, 2025. For example:
Cold holding temperatures of 4C (40F) or colder
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 2 times on July 29, 2025. For example:
Adequate handwashing facilities supplied and accessible
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 4 times across 2 separate inspections, most recently on July 29, 2025. For example:
Adequate equipment present
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 August 20, 2024. 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.
5 inspections
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
8 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Adequate handwashing facilities supplied and accessible
- Failure to provide handwashing facilities that are adequately designed appropriately located, unobstructed, for the exclusive use of employees and in numbers suitable for the operation.
- Adequate handwashing facilities supplied and accessible
- Failure to provide handwashing facilities that are equipped with single use liquid soap in a dispenser and single use towels in a dispenser or an approved drying device.
- Chemicals properly used, labelled and stored to prevent contamination
- Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
- Adequate equipment present
- Failure to provide adequate refrigeration space.
- Adequate equipment present
- Failure to provide adequate equipment of appropriate design for the specific activities of the food premise to ensure safe and sanitary handling of food.
- 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.
- Cold holding temperatures of 4C (40F) or colder
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
7 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Adequate equipment present
- Failure to provide adequate refrigeration space.
- Adequate equipment present
- Failure to provide adequate equipment of appropriate design for the specific activities of the food premise to ensure safe and sanitary handling of food.
- 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.
- Cold holding temperatures of 4C (40F) or colder