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Good Neighbor

150 Belvedere Avenue, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

Good Neighbor has been inspected 11 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 2, 2023. The most recent inspection, on October 9, 2026, recorded 1 infraction.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food source, labelling and allergens and Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on September 10, 2025. For example: Chemical test kits/papers used

  • 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 5 times across 5 separate inspections, most recently on October 9, 2026. For example: Food, water and ice obtained from approved sources

  • 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 September 29, 2026. For example: Food contact surfaces protected from 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 2 times across 2 separate inspections, most recently on March 31, 2025. For example: Food in good condition, safe and unadulterated

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 29, 2026. For example: Facility free from pests

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.

11 inspections

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

    1 infraction

    • Food, water and ice obtained from approved sources
      • Failure to provide food, water and/or ice from an approved source.
  2. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • Food, water and ice obtained from approved sources
      • Failure to provide food, water and/or ice from an approved source.
    • Food contact surfaces protected from contamination
      • Failure to provide food contact surfaces that are smooth, non-absorbent, non-toxic and durable.
    • 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 rodents.
  3. Routine Inspection — Satisfactory

    0 infractions

  4. Follow Up Inspection 1 — Satisfactory

    0 infractions

  5. Routine Inspection — Unsatisfactory - Re Inspection Required

    4 infractions

    • Food, water and ice obtained from approved sources
      • Failure to provide food, water and/or ice from an approved source.
    • 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. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    1 infraction

    • 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.
  8. Routine Inspection — Unsatisfactory - Re Inspection Required

    8 infractions

    • 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.
    • Adequate equipment present
      • Failure to provide adequate dry storage areas.
    • Adequate lighting, lighting protected
      • Failure to provide adequate protection against breakage and food contamination.
    • 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.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  9. Follow Up Inspection 1 — Satisfactory

    0 infractions

  10. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 infractions

    • Food, water and ice obtained from approved sources
      • Failure to provide food, water and/or ice from an approved source.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Adequate equipment present
      • Failure to provide adequate dry storage areas.
    • Adequate lighting, lighting protected
      • Failure to provide adequate protection against breakage and food contamination.
    • Restriction in preparation, dispensing and storage rooms
      • Failure to provide or use proper storage for personal belongings.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  11. Routine Inspection — Satisfactory

    0 infractions

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