Simply for Life - Summerside
480 Central Street, Summerside · Food Premises
Inspection summary
Simply for Life - Summerside has been inspected 6 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since December 20, 2024. The most recent inspection, on September 10, 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 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Chemicals and toxic substances and Cleaning and sanitizing.
The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 2 times on December 20, 2024. 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 2 times on December 20, 2024. For example:
Chemicals properly used, labelled and stored to prevent contamination
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 December 20, 2024. For example:
Appropriate procedures followed for dishwashing
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times on December 20, 2024. For example:
Maintain and use sanitation plan and cleaning schedule
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 once on June 13, 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.
6 inspections
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- 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)
- No employee present with valid food safety training.
- Food safety training: Sections 5(2)(b), and 24(1-5)
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — 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.
- 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.
- Chemicals properly used, labelled and stored to prevent contamination
- Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
- Appropriate procedures followed for dishwashing
- Failure to use an approved manual dishwashing method.
- Maintain and use sanitation plan and cleaning schedule
- Failure to develop and maintain a written sanitation plan.
- Chemical test kits/papers used
- Failure to provide an appropriate procedure to verify sanitizer strength.
- Valid license posted for public display
- Operating without a valid food premises license.
- Adequate handwashing facilities supplied and accessible