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Casa Mia Cafe

131 Queen street, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

Casa Mia Cafe has been inspected 7 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 29, 2023. The most recent inspection, on September 29, 2026, recorded 3 infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control 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 across 2 separate inspections, most recently on September 29, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 2 times on September 29, 2026. For example: Appropriate procedures followed for dishwashing

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 2, 2025. For example: Adequate mechanical ventilation

  • 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 once on September 2, 2025. For example: Premises, equipment and non food contact surfaces

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.

7 inspections

  1. Routine Inspection — Unsatisfactory - Re Inspection Required

    3 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Appropriate procedures followed for dishwashing
      • Failure to provide a final rinse temperature of 82C (180F) for high temperature mechanical dishwashing units.
    • Dishwasher monitoring
      • Failure to verify that appropriate temperatures are obtained and maintained for the correct amount of time for high temperature dishwashing units.
  2. Routine Inspection — Satisfactory

    0 infractions

  3. Follow Up Inspection 1 — Satisfactory

    0 infractions

  4. Routine Inspection — Unsatisfactory - Re Inspection Required

    3 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Adequate mechanical ventilation
      • Failure to provide ventilation equipment that is adequate to prevent the accumulation of smoke, grease and objectionable odours and to control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
  5. Routine Inspection — Satisfactory

    0 infractions

  6. Routine Inspection — Satisfactory

    0 infractions

  7. Routine Inspection — Satisfactory

    0 infractions

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