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Jade Garden Restaurant

601 Water Street East, Summerside · Food Premises

Official record from Prince Edward Island →

Inspection summary

Jade Garden Restaurant has been inspected 10 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since February 15, 2024. The most recent inspection, on September 10, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 7 times across 4 separate inspections, most recently on August 26, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 once on July 31, 2026. For example: Food in good condition, safe and unadulterated

  • 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 6 times across 2 separate inspections, most recently on July 31, 2026. For example: Equipment and surfaces cleanable, properly designed, constructed and used

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on February 15, 2024. For example: Food safety training: Sections 5(2)(b), and 24(1-5)

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

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Follow Up Inspection 2 — Unsatisfactory - Warning Letter Required

    3 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 discard potentially hazardous foods held at room temperature after 2 hours.
    • 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.
  3. Follow Up Inspection 1 — 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.
    • Cold holding temperatures of 4C (40F) or colder
      • Failure to discard potentially hazardous foods held at room temperature after 2 hours.
  4. Routine Inspection — Unsatisfactory - Re Inspection Required

    4 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • 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.
    • 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.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
  5. Routine Inspection — Satisfactory

    0 infractions

  6. Follow Up Inspection 1 — Satisfactory

    0 infractions

  7. Routine Inspection — Unsatisfactory - Re Inspection Required

    4 infractions

    • 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 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.
  8. Routine Inspection — Satisfactory

    0 infractions

  9. Follow Up Inspection 1 — Satisfactory

    0 infractions

  10. 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.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.

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