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Family & Friends Restaurant & Catering

45 Broadway Street N, Kensington · Food Premises

Official record from Prince Edward Island →

Inspection summary

Family & Friends Restaurant & Catering has been inspected 9 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since April 12, 2024. The most recent inspection, on June 19, 2026, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 2 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.

  • 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 4 times across 3 separate inspections, most recently on April 8, 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 3 times on April 12, 2024. For example: Adequate handwashing facilities supplied and accessible

  • 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 across 2 separate inspections, most recently on October 31, 2025. For example: Dishwasher monitoring

  • 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 once on October 31, 2025. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 2 times on April 8, 2025. For example: Adequate lighting, lighting protected

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. Follow Up Inspection 1 — Satisfactory

    0 infractions

  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
  4. Follow Up Inspection 1 — Satisfactory

    0 infractions

  5. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • Adequate lighting, lighting protected
      • Failure to provide artificial lighting that is adequate in intensity to permit the sanitary operation and maintenance of the premise.
    • Adequate lighting, lighting protected
      • Failure to provide adequate protection against breakage and food contamination.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
    • 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.
  6. Routine Inspection — Satisfactory

    0 infractions

  7. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    2 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.
    • Valid license posted for public display
      • Operating without a valid food premises license.
  9. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • 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.
    • 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.
    • Personal hygiene
      • Employee(s) displaying a behavior or practice that may potentially contaminate food.
    • Valid license posted for public display
      • Operating without a valid food premises license.

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