Skip to content
Loading map…

Quality Inn & Suites Garden of the Gulf

618 Water Street, Summerside · Food Premises

Official record from Prince Edward Island →

Inspection summary

Quality Inn & Suites Garden of the Gulf has been inspected 5 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since April 9, 2024. The most recent inspection, on June 1, 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: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 May 6, 2025. 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 3 times across 2 separate inspections, most recently on May 6, 2025. 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 2 times on April 9, 2024. 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 April 9, 2024. For example: Food in good condition, safe and unadulterated

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

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Follow Up Inspection 1 — Satisfactory

    0 infractions

  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    4 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.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to properly label chemicals.
    • 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.
  4. Follow Up Inspection 1 — Satisfactory

    0 infractions

  5. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • 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.
    • 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 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 establish and maintain records verifying sanitizer strength test results.

Nearby inspected facilities

Own this business? Add a badge to your website