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Days Inn & Suites

311 Market St, Summerside · Food Premises

Official record from Prince Edward Island →

Inspection summary

Days Inn & Suites has been inspected 8 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 9, 2023. The most recent inspection, on February 10, 2026, found no infractions.

5 of 8 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: Cleaning and sanitizing, Chemicals and toxic substances and Handwashing and staff hygiene.

The last 3 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.

  • 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 8 times across 3 separate inspections, most recently on January 28, 2025. For example: Appropriate procedures followed for dishwashing

  • 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 7 times across 3 separate inspections, most recently on January 28, 2025. For example: Chemical test kits/papers used

  • 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 6 times across 3 separate inspections, most recently on January 28, 2025. For example: Adequate handwashing facilities supplied and accessible

  • 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 5 times across 2 separate inspections, most recently on January 8, 2025. For example: Hot holding temperatures of 60C (140F) or hotter

  • 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 January 8, 2025. For example: Food in good condition, safe and unadulterated

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.

8 inspections

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Routine Inspection — Satisfactory

    0 infractions

  3. Follow Up Inspection 2 — Satisfactory

    0 infractions

  4. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    4 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.
    • 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.
    • Appropriate procedures followed for dishwashing
      • Failure to use an approved manual dishwashing method.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  5. Routine Inspection — Unsatisfactory - Warning Letter Required

    12 infractions

    • Hot holding temperatures of 60C (140F) or hotter
      • Failure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.
    • 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.
    • 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.
    • 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 use an approved manual dishwashing method.
    • 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.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
    • Dishwasher monitoring
      • Failure to perform tests often enough to ensure that the required chemical sanitizing solution is present in the required strength for low temperature mechanical dishwashing units.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
    • Valid license posted for public display
      • Operating without a valid food premises license.
    • Valid license posted for public display
      • License not displayed for public viewing.
  6. Routine Inspection — Satisfactory

    0 infractions

  7. Follow Up Inspection 1 — Satisfactory

    0 infractions

  8. Routine Inspection — Unsatisfactory - Warning Letter Required

    18 infractions

    • Hot holding temperatures of 60C (140F) or hotter
      • Failure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.
    • Proper thawing procedures
      • Failure to thaw food by one of the following approved methods: - Under refrigeration at a temperature of 4C (40F) or colder; - Completely submerged in cold running water; - As part of the cooking process, if the time spent thawing is taken into consideration in determining cooking time; - By microwaving, as part of a cooking process.
    • Proper handwashing practices
      • Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to properly label chemicals.
    • 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.
    • Personal hygiene
      • Food handlers not wearing proper hair restraints.
    • 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 develop and maintain a written sanitation plan.
    • Provide and use accurate thermometers
      • Failure to provide accurate thermometers in the warmest area of all refrigeration units.
    • 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.
    • Dishwasher monitoring
      • Failure to perform tests often enough to ensure that the required chemical sanitizing solution is present in the required strength 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.
    • Valid license posted for public display
      • Operating without a valid food premises license.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.

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