Burgers and Blue Jeans Take-Out and Grill
· Food Premises
Inspection summary
Burgers and Blue Jeans Take-Out and Grill has been inspected 6 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since August 22, 2024. The most recent inspection, on July 20, 2026, found no infractions.
5 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.
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.
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 on June 19, 2026. For example:
Cold holding temperatures of 4C (40F) or colder
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 once on June 19, 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 once on June 19, 2026. For example:
Dishwasher monitoring
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 once on June 19, 2026. For example:
Chemical test kits/papers used
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.
6 inspections
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
5 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Facility free from pests
- Facility not designed, constructed and maintained to provide effective protection against the access and sheltering of pests.
- Provide and use accurate thermometers
- Failure to provide appropriate temperature measuring devices that are accurate and in good working order to ensure proper food safety temperatures.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions