Mill River Resort
180 Mill River Resort Road, Mill River · Food Premises
Inspection summary
Mill River Resort has been inspected 9 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since May 30, 2024. The most recent inspection, on July 20, 2026, found no infractions.
5 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.
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 4 separate inspections, most recently on July 8, 2026. For example:
Chemicals properly used, labelled and stored to prevent contamination
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 3 separate inspections, most recently on July 8, 2026. 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 January 27, 2025. For example:
Cold holding temperatures of 4C (40F) or colder
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 3 times across 3 separate inspections, most recently on July 8, 2026. For example:
Premises, equipment and non food contact surfaces
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 2 times across 2 separate inspections, most recently on January 27, 2025. For example:
Maintain and use sanitation plan and cleaning schedule
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.
9 inspections
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
5 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.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- 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.
- Chemicals properly used, labelled and stored to prevent contamination
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
5 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Adequate lighting, lighting protected
- Failure to provide adequate protection against breakage and food contamination.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Maintain and use sanitation plan and cleaning schedule
- Failure to follow a written sanitation plan.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Cold holding temperatures of 4C (40F) or colder
- Routine Inspection — Unsatisfactory - Re Inspection Required
4 infractions
- Hot and cold potable water under pressure
- Failure to submit a water sample for bacteria analysis at the required frequency.
- Chemicals properly used, labelled and stored to prevent contamination
- Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
- Maintain and use sanitation plan and cleaning schedule
- Failure to follow a written sanitation plan.
- 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.
- Hot and cold potable water under pressure
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
5 infractions
- Food contact surfaces protected from contamination
- Failure to provide food contact surfaces that are made of food grade materials.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- 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 contact surfaces protected from contamination