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Dooly's/Summerside

298 Water Street, Summerside · Food Premises

Official record from Prince Edward Island →

Inspection summary

Dooly's/Summerside has been inspected 8 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since June 13, 2024. The most recent inspection, on October 5, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Protecting food from contamination.

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 7 times across 3 separate inspections, most recently on July 18, 2024. 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 5 times across 2 separate inspections, most recently on July 18, 2024. For example: Chemicals properly used, labelled and stored to prevent contamination

  • 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 August 19, 2025. For example: Food in good condition, safe and unadulterated

  • 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 5 times across 4 separate inspections, most recently on September 14, 2026. 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.

8 inspections

  1. Follow Up Inspection 1 — Satisfactory

    0 infractions

  2. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  3. Follow Up Inspection 1 — Satisfactory

    0 infractions

  4. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 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 safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  5. Follow Up Inspection 3 — Satisfactory

    0 infractions

  6. Follow Up Inspection 2 — Unsatisfactory - Direction Required

    7 infractions

    • 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 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 provide an appropriate procedure to verify sanitizer strength.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  7. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    7 infractions

    • 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 provide an appropriate procedure to verify sanitizer strength.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to provide proof of food safety training.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  8. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

    • 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.

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