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Microtel Inn & Suites by Wyndman

515 Notre Dame St, Summerside · Food Premises

Official record from Prince Edward Island →

Inspection summary

Microtel Inn & Suites by Wyndman has been inspected 12 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since January 16, 2024. The most recent inspection, on October 8, 2026, found no infractions.

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

  • 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 5 times across 2 separate inspections, most recently on March 13, 2025. For example: Appropriate procedures followed for dishwashing

  • 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 3 times across 2 separate inspections, most recently on September 14, 2026. For example: Chemical test kits/papers used

  • 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 September 14, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 February 28, 2025. For example: Adequate handwashing facilities supplied and accessible

  • 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 4 times across 4 separate inspections, most recently on September 22, 2026. 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.

12 inspections

  1. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    1 infraction

    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  3. Routine Inspection — Unsatisfactory - Re Inspection 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.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  4. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    1 infraction

    • Valid license posted for public display
      • Operating without a valid food premises license.
  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

    • Valid license posted for public display
      • Operating without a valid food premises license.
  7. Follow Up Inspection 1 — Satisfactory

    0 infractions

  8. Routine Inspection — Unsatisfactory - Warning Letter 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.
    • Valid license posted for public display
      • Operating without a valid food premises license.
  9. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    3 infractions

    • Appropriate procedures followed for dishwashing
      • Failure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for low temperature mechanical dishwashing units.
    • Dishwasher monitoring
      • Failure to perform tests often enough to ensure that the required chemical sanitizing solution is present in the required strength for low temperature mechanical dishwashing units.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to provide proof of food safety training.
  11. Routine Inspection — Unsatisfactory - Re Inspection Required

    7 infractions

    • 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 contact surfaces protected from contamination
      • Failure to clean and sanitize food contact surfaces with an approved product that removes contamination.
    • 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 provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for low temperature mechanical dishwashing units.
    • Dishwasher monitoring
      • Failure to perform tests often enough to ensure that the required chemical sanitizing solution is present in the required strength for low temperature mechanical dishwashing units.
    • Chemical test kits/papers used
      • Failure to provide an appropriate procedure to verify sanitizer strength.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to provide proof of food safety training.
  12. Routine Inspection — Satisfactory

    0 infractions

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