Raffia Festival
2 Great George Street, Charlottetown · Food Premises
Inspection summary
Raffia Festival has been inspected once by Prince Edward Island Department of Health and Wellness (Environmental Health), on August 29, 2026. The most recent inspection, on August 29, 2026, recorded 4 infractions.
In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.
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.
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 3 times on August 29, 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 August 29, 2026. For example:
Adequate handwashing facilities supplied and accessible
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.
1 inspection
- Routine Inspection — Unsatisfactory - Re Inspection Required
4 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Cold holding temperatures of 4C (40F) or colder
- Failure to mark potentially hazardous foods held at room temperature with the time at which they were removed from temperature control.
- 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.
- Cold holding temperatures of 4C (40F) or colder