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Rodd Crowbush The Crow's Nest Lounge

· Food Premises

Official record from Prince Edward Island →

Inspection summary

Rodd Crowbush The Crow's Nest Lounge has been inspected 8 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 20, 2023. The most recent inspection, on September 8, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Handwashing and staff hygiene.

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.

  • 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 5 times across 4 separate inspections, most recently on August 24, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 2 times across 2 separate inspections, most recently on August 24, 2026. For example: Chemical test kits/papers used

  • 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 August 6, 2024. For example: Adequate handwashing facilities supplied and accessible

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on August 13, 2026. For example: Facility free from pests

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 6, 2024. For example: Food, water and ice obtained from approved sources

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.

8 inspections

  1. Follow Up Inspection 2 — Satisfactory

    0 infractions

  2. Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required

    2 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  3. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Proper reheating procedures
      • Failure to reheat potentially hazardous food to 74C (165F) or hotter within 2 hours.
    • Hot and cold potable water under pressure
      • Failure to make, store and/or dispense ice in a sanitary manner.
    • Facility free from pests
      • Evidence of insects.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  4. Routine Inspection — Satisfactory

    0 infractions

  5. Follow Up Inspection 2 — Satisfactory

    0 infractions

  6. Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required

    3 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • 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.
    • Food, water and ice obtained from approved sources
      • Failure to provide food, water and/or ice from an approved source.
  7. Routine Inspection — Unsatisfactory - Re Inspection Required

    2 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • Proper handwashing practices
      • Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
  8. Follow Up Inspection 1 — Satisfactory

    0 infractions

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