Robin's Donuts Bakery
609 Main Street, Cornwall · Food Premises
Inspection summary
Robin's Donuts Bakery has been inspected 10 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 24, 2023. The most recent inspection, on June 17, 2026, found no infractions.
4 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Chemicals and toxic substances.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 2 separate inspections, most recently on January 13, 2026. For example:
Food contact surfaces protected from contamination
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 2 times across 2 separate inspections, most recently on February 6, 2026. For example:
Adequate handwashing facilities supplied and accessible
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 once on January 13, 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 once on November 6, 2025. For example:
Provide and use accurate thermometers
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 7 times across 6 separate inspections, most recently on February 6, 2026. For example:
Equipment and surfaces cleanable, properly designed, constructed and used
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.
10 inspections
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 3 — Unsatisfactory - Direction Required
2 infractions
- 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.
- Equipment and surfaces cleanable, properly designed, constructed and used
- Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
- Adequate handwashing facilities supplied and accessible
- Follow Up Inspection 2 — Unsatisfactory - Warning Letter Required
7 infractions
- 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.
- Food contact surfaces protected from contamination
- Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
- Equipment and surfaces cleanable, properly designed, constructed and used
- Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
- 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.
- 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 establish and maintain records verifying sanitizer strength test results.
- Adequate handwashing facilities supplied and accessible
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
1 infraction
- Equipment and surfaces cleanable, properly designed, constructed and used
- Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
- Equipment and surfaces cleanable, properly designed, constructed and used
- Routine Inspection — Unsatisfactory - Re Inspection Required
4 infractions
- Equipment and surfaces cleanable, properly designed, constructed and used
- Failure to provide non food contact surfaces that are smooth, non-absorbent, durable and easily cleaned.
- Maintain and use sanitation plan and cleaning schedule
- Failure to follow a written sanitation plan.
- 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.
- Dishwasher monitoring
- Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
- Equipment and surfaces cleanable, properly designed, constructed and used
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
1 infraction
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Premises, equipment and non food contact surfaces
- Routine Inspection — Unsatisfactory - Re Inspection Required
1 infraction
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Premises, equipment and non food contact surfaces
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions