Pownal Sports Centre Canteen
145 Pownal Road - Rte 26, Pownal · Food Premises
Inspection summary
Pownal Sports Centre Canteen has been inspected 5 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since January 25, 2024. The most recent inspection, on March 31, 2026, found no infractions.
3 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.
The last 2 inspections in a row found no infractions. 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.
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 March 7, 2025. For example:
Food in good condition, safe and unadulterated
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 once on March 7, 2025. For example:
Appropriate procedures followed for dishwashing
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 March 7, 2025. For example:
Provide and use accurate thermometers
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded once on March 7, 2025. For example:
Adequate mechanical ventilation
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 once on March 7, 2025. For example:
Premises, equipment and non food contact surfaces
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.
5 inspections
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
5 infractions
- 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.
- Appropriate procedures followed for dishwashing
- Failure to use an approved manual dishwashing method.
- Adequate mechanical ventilation
- Failure to provide ventilation equipment that is adequate to prevent the accumulation of smoke, grease and objectionable odours and to control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Provide and use accurate thermometers
- Failure to provide appropriate temperature measuring devices that are accurate and in good working order to ensure proper food safety temperatures.
- Food in good condition, safe and unadulterated
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
1 infraction
- Hot and cold potable water under pressure
- Failure to submit a water sample for bacteria analysis at the required frequency.
- Hot and cold potable water under pressure