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Island Cream Caribbean Cuisine

227 Hunter St. W., Peterborough ON K9H2L1 · Food Safety

Official record from Peterborough →

Inspection summary

Island Cream Caribbean Cuisine has been inspected 11 times by Peterborough Public Health (now part of Lakelands Public Health) since December 12, 2024. The most recent inspection, on October 8, 2026, recorded 3 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

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.

  • 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 10 times across 6 separate inspections, most recently on October 8, 2026. For example: Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.

  • 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 3 separate inspections, most recently on April 22, 2025. For example: Testing reagent used to determine concentration of sanitizer.

  • 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 3 times across 3 separate inspections, most recently on December 19, 2025. For example: Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.

  • 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 2 times across 2 separate inspections, most recently on October 1, 2026. For example: Pest control shall be maintained in a food premise as prescribed in the regulation.

  • 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 once on October 8, 2026. For example: Adequate number of conveniently located and maintained hand wash stations are provided

About this data

These results come from Peterborough Public Health (now part of Lakelands Public 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

    3 infractions

    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Adequate number of conveniently located and maintained hand wash stations are provided
  2. Follow-up

    2 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
  3. Required

    4 infractions

    • Pest control shall be maintained in a food premise as prescribed in the regulation.
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
      • Fail to maintain cloths and towels in good repair for cleaning food contact surfaces
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
  4. Follow-up

    0 infractions

  5. Required

    0 infractions

  6. Required

    3 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange equipment in clean and sanitary condition
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
      • Fail to maintain potentially hazardous foods at internal temperature of 4 degrees Celsius or lower
  7. Follow-up

    2 infractions

    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
  8. Required

    7 infractions

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
    • Sanitary facilities shall be maintained as prescribed in the regulation.
    • Internal temperature of potentially hazardous food maintained at 4 degrees Celsius or lower.
    • Food in storage protected from contamination.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
  9. Follow-up

    2 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes.
    • Testing reagent used to determine concentration of sanitizer.
  10. Required

    9 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
      • Fail to maintain equipment, utensils and or multi-service articles clean and sanitized
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.
      • Fail to maintain and arrange furniture in clean and sanitary condition
      • Fail to maintain and arrange equipment in clean and sanitary condition
      • Fail to maintain and arrange appliances in clean and sanitary condition
    • Cloths and towels maintained in clean, good repair and not used for other purposes.
    • Testing reagent used to determine concentration of sanitizer.
    • Food in storage protected from contamination.
    • Food handler completed food handler training.
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner.
      • Fail to ensure food handler is clean and practice good personal hygiene
      • Fail to ensure food handler washes hands as necessary
    • Operator maintained floors, walls and ceilings in clean, good repair and in a sanitary manner.
    • Food premises shall be equipped and maintained as prescribed in the regulation.
  11. Required

    2 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces must be properly constructed and maintained.
    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed in a clean and sanitary manner.

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