Fortune Bridge Diner
2065 Route 2, Fortune Bridge · Food Premises
Inspection summary
Fortune Bridge Diner has been inspected 10 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since December 20, 2023. The most recent inspection, on May 27, 2026, found no infractions.
4 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.
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 8 times across 4 separate inspections, most recently on May 6, 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 4 times across 2 separate inspections, most recently on March 20, 2026. 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 once on March 20, 2026. For example:
Chemical test kits/papers used
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on May 6, 2026. For example:
Valid license posted for public display
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 February 25, 2026. 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.
10 inspections
- Follow Up Inspection 3 — Satisfactory
0 infractions
- Follow Up Inspection 2 — Unsatisfactory - Direction Required
5 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Proper cooling times and temperatures
- Failure to cool food from 60C (140F) to 20C (68F) or colder within 2 hours and then from 20C (68F) to 4C (40F) within 4 hours.
- 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.
- Valid license posted for public display
- Operating without a valid food premises license.
- Cold holding temperatures of 4C (40F) or colder
- Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required
5 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Cold holding temperatures of 4C (40F) or colder
- Failure to mark potentially hazardous foods held at room temperature with the time at which they were removed from temperature control.
- 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.
- Chemical test kits/papers used
- Failure to establish and maintain records verifying sanitizer strength test results.
- Cold holding temperatures of 4C (40F) or colder
- 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.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Cold holding temperatures of 4C (40F) or colder
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
1 infraction
- Hot and cold potable water under pressure
- Failure to submit a water sample for bacteria analysis at the required frequency.
- Hot and cold potable water under pressure
- Routine Inspection — Unsatisfactory - Re Inspection Required
5 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Hot and cold potable water under pressure
- Failure to submit a water sample for bacteria analysis at the required frequency.
- 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.
- 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.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
1 infraction
- Hot and cold potable water under pressure
- Failure to submit a water sample for bacteria analysis at the required frequency.
- Hot and cold potable water under pressure