Robin's Donuts/Souris
126 Main Street, Souris · Food Premises
Inspection summary
Robin's Donuts/Souris has been inspected 11 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 24, 2023. The most recent inspection, on July 31, 2026, found no infractions.
5 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.
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.
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 5 times across 4 separate inspections, most recently on August 12, 2025. For example:
Proper handwashing practices
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 17, 2026. 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 17, 2026. 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 June 14, 2025. For example:
Cold holding temperatures of 4C (40F) or colder
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 2 times across 2 separate inspections, most recently on August 12, 2025. For example:
Food safety training: Sections 5(2)(b), and 24(1-5)
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.
11 inspections
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
2 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.
- Food in good condition, safe and unadulterated
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
2 infractions
- Proper handwashing practices
- Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
- Food safety training: Sections 5(2)(b), and 24(1-5)
- No employee present with valid food safety training.
- Proper handwashing practices
- Routine Inspection — Unsatisfactory - Re Inspection Required
2 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous frozen food at a temperature of -18C (0F) or colder.
- Proper handwashing practices
- Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
- Cold holding temperatures of 4C (40F) or colder
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Warning Letter 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.
- Adequate handwashing facilities supplied and accessible
- Failure to provide handwashing facilities that are equipped with single use liquid soap in a dispenser and single use towels in a dispenser or an approved drying device.
- Adequate handwashing facilities supplied and accessible
- Routine Inspection — Unsatisfactory - Re Inspection Required
1 infraction
- 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.
- Adequate handwashing facilities supplied and accessible
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
1 infraction
- Food safety training: Sections 5(2)(b), and 24(1-5)
- Failure to post a food safety training certificate(s) in a location where it can be verified by a public health official.
- Food safety training: Sections 5(2)(b), and 24(1-5)