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Canton Cafe

73 Queen Street, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

Canton Cafe has been inspected 9 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 9, 2023. The most recent inspection, on September 29, 2026, recorded 1 infraction.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on March 6, 2026. For example: Food contact surfaces protected from 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 on November 22, 2024. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 March 6, 2026. For example: Food in good condition, safe and unadulterated

  • 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 March 6, 2026. For example: Facility free from pests

  • 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 March 6, 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.

9 inspections

  1. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

    • Equipment and surfaces cleanable, properly designed, constructed and used
      • Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
  2. Follow Up Inspection 1 — Satisfactory

    0 infractions

  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    8 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.
    • Food contact surfaces protected from contamination
      • Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
    • 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
      • Evidence of rodents.
    • Chemical test kits/papers used
      • Failure to provide an appropriate procedure to verify sanitizer strength.
  4. Routine Inspection — Satisfactory

    0 infractions

  5. Follow Up Inspection 2 — Satisfactory

    0 infractions

  6. Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required

    2 infractions

    • Food contact surfaces protected from contamination
      • Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
  7. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to mark potentially hazardous foods held at room temperature with the time at which they were removed from temperature control.
    • Proper cooling times and temperatures
      • Failure to cool food from 60C (140F) to 20C (68F) or colder within 2 hours and then from 20C (68F) to 4C (40F) within 4 hours.
    • Food contact surfaces protected from contamination
      • Failure to provide food contact surfaces that are smooth, non-absorbent, non-toxic and durable.
    • Food contact surfaces protected from contamination
      • Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
  8. Follow Up Inspection 1 — Satisfactory

    0 infractions

  9. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 infractions

    • 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.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.

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