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Dino's Pizza / Charlottetown

364 University Avenue, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

Dino's Pizza / Charlottetown has been inspected 9 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 9, 2024. The most recent inspection, on October 7, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Chemicals and toxic substances.

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.

  • 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 November 3, 2025. For example: Personal hygiene

  • 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 November 3, 2025. For example: Food in good condition, safe and unadulterated

  • 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 April 7, 2025. For example: Chemical test kits/papers used

  • 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 3 separate inspections, most recently on April 7, 2025. For example: Premises, equipment and non food contact surfaces

  • 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 across 2 separate inspections, most recently on April 7, 2025. 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.

9 inspections

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Routine Inspection — Satisfactory

    0 infractions

  3. Follow Up Inspection 1 — Satisfactory

    0 infractions

  4. Routine Inspection — Unsatisfactory - Re Inspection Required

    3 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.
    • Personal hygiene
      • Food handlers not wearing proper hair restraints.
    • Personal hygiene
      • Employee(s) displaying a behavior or practice that may potentially contaminate food.
  5. Follow Up Inspection 1 — Satisfactory

    0 infractions

  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    3 infractions

    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Chemical test kits/papers used
      • Failure to provide an appropriate procedure to verify sanitizer strength.
    • 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.
  7. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    4 infractions

    • 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.
    • Toilet facilities properly constructed and equipped
      • Failure to properly equip the washroom with the required supplies.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  9. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

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