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Shirley's Snack Bar & Take Out

3405 Brackley Point Rd, Brackley Beach · Food Premises

Official record from Prince Edward Island →

Inspection summary

Shirley's Snack Bar & Take Out has been inspected 6 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since August 29, 2024. The most recent inspection, on July 28, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on June 17, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 June 17, 2026. For example: Appropriate procedures followed for dishwashing

  • 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 once on June 17, 2026. For example: Restriction in preparation, dispensing and storage rooms

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.

6 inspections

  1. Follow Up Inspection 1 — Satisfactory

    0 infractions

  2. 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.
    • Proper thawing procedures
      • Failure to thaw food by one of the following approved methods: - Under refrigeration at a temperature of 4C (40F) or colder; - Completely submerged in cold running water; - As part of the cooking process, if the time spent thawing is taken into consideration in determining cooking time; - By microwaving, as part of a cooking process.
    • Appropriate procedures followed for dishwashing
      • Failure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for manual dishwashing.
    • Restriction in preparation, dispensing and storage rooms
      • Failure to provide or use proper storage for personal belongings.
  3. Routine Inspection — Satisfactory

    0 infractions

  4. Routine Inspection — Satisfactory

    0 infractions

  5. Follow Up Inspection 1 — 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.
    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
  6. Routine Inspection — Satisfactory

    0 infractions

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