Global Supermarket
· Food Premises
Inspection summary
Global Supermarket has been inspected 6 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since January 23, 2024. The most recent inspection, on October 1, 2026, recorded 9 infractions.
4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens 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.
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 2 times across 2 separate inspections, most recently on October 1, 2026. For example:
Cold holding temperatures of 4C (40F) or colder
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded 2 times across 2 separate inspections, most recently on October 1, 2026. For example:
Food, water and ice obtained from approved sources
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 2 times across 2 separate inspections, most recently on October 1, 2026. 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 October 1, 2026. For example:
Chemicals properly used, labelled and stored to prevent contamination
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 once on October 1, 2026. For example:
Appropriate procedures followed for dishwashing
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.
6 inspections
- Routine Inspection — Unsatisfactory - Re Inspection Required
9 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Food, water and ice obtained from approved sources
- Failure to provide food, water and/or ice from an approved source.
- 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.
- 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.
- 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.
- Facility free from pests
- Evidence of insects.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
12 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- 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, water and ice obtained from approved sources
- Failure to provide food, water and/or ice from an approved source.
- 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.
- Adequate equipment present
- Failure to provide adequate equipment of appropriate design for the specific activities of the food premise to ensure safe and sanitary handling of food.
- 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.
- Restriction in preparation, dispensing and storage rooms
- Failure to provide storage and preparation facilities separate from living quarters or others areas incompatible with the safe storage of food.
- Restriction in preparation, dispensing and storage rooms
- Failure to provide or use proper storage for personal belongings.
- 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.
- Maintain and use sanitation plan and cleaning schedule
- Failure to follow a written sanitation plan.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Satisfactory
0 infractions