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MacPhee's Market Independent

169 Main Street, Souris · Food Premises

Official record from Prince Edward Island →

Inspection summary

MacPhee's Market Independent has been inspected 8 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since February 12, 2024. The most recent inspection, on June 15, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Handwashing and staff hygiene 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 4 times across 2 separate inspections, most recently on March 1, 2024. For example: Chemicals properly used, labelled and stored to prevent contamination

  • 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 3 times on February 12, 2024. For example: Adequate handwashing facilities supplied and accessible

  • 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 March 1, 2024. For example: Dishwasher monitoring

  • 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 once on February 12, 2024. For example: Hot holding temperatures of 60C (140F) or hotter

  • 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 June 3, 2026. For example: Valid license posted for public display

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.

8 inspections

  1. Follow Up Inspection 1 — Satisfactory

    0 infractions

  2. Routine Inspection — Unsatisfactory - Warning Letter Required

    1 infraction

    • Valid license posted for public display
      • Operating without a valid food premises license.
  3. Routine Inspection — Satisfactory

    0 infractions

  4. Routine Inspection — Satisfactory

    0 infractions

  5. Routine Inspection — Satisfactory

    0 infractions

  6. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    3 infractions

    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • 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.
  8. Routine Inspection — Unsatisfactory - Re Inspection Required

    7 infractions

    • Hot holding temperatures of 60C (140F) or hotter
      • Failure to maintain potentially hazardous food at a temperature of 60C (140F) or hotter during hot holding periods.
    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are adequately designed appropriately located, unobstructed, for the exclusive use of employees and in numbers suitable for the operation.
    • Adequate handwashing facilities supplied and accessible
      • Failure to provide handwashing facilities that are equipped with hot & cold potable water under pressure.
    • Proper handwashing practices
      • Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • 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.

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