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Sims Corner Steakhouse & Oyster Bar

86 Queen Street, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

Sims Corner Steakhouse & Oyster Bar has been inspected 8 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since December 11, 2023. The most recent inspection, on December 17, 2025, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

The last 2 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.

  • 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 5 times across 3 separate inspections, most recently on June 11, 2025. For example: Dishwasher monitoring

  • 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 4 times across 4 separate inspections, most recently on July 2, 2025. For example: Facility free from pests

  • 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 3 times across 3 separate inspections, most recently on July 2, 2025. For example: Food in good condition, safe and unadulterated

  • 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 once on December 30, 2024. For example: Adequate handwashing facilities supplied and accessible

  • 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 4 times across 2 separate inspections, most recently on December 30, 2024. 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.

8 inspections

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    4 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.
    • Adequate mechanical ventilation
      • Failure to provide ventilation equipment that is adequate to prevent the accumulation of smoke, grease and objectionable odours and to control temperature, humidity, air flow and any other condition that is likely to have a detrimental effect on food safety.
    • Facility free from pests
      • Evidence of insects.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  4. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 infractions

    • Hot and cold potable water under pressure
      • Failure to make, store and/or dispense ice in a sanitary manner.
    • 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.
    • Facility free from pests
      • Evidence of insects.
    • Dishwasher monitoring
      • Failure to perform tests often enough to ensure that the required chemical sanitizing solution is present in the required strength for low temperature mechanical dishwashing units.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to provide proof of food safety training.
    • 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.
  5. Follow Up Inspection 1 — Satisfactory

    0 infractions

  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    8 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 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.
    • Food contact surfaces protected from contamination
      • Failure to provide food contact surfaces that are smooth, non-absorbent, non-toxic and durable.
    • Food contact surfaces protected from contamination
      • Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
    • 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 lighting, lighting protected
      • Failure to provide adequate protection against breakage and food contamination.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Facility free from pests
      • Evidence of insects.
  7. Follow Up Inspection 1 — Satisfactory

    0 infractions

  8. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 infractions

    • Food contact surfaces protected from contamination
      • Failure to provide food contact surfaces that are made of food grade materials.
    • Food contact surfaces protected from contamination
      • Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
    • Adequate equipment present
      • Failure to provide adequate equipment of appropriate design for the specific activities of the food premise to ensure safe and sanitary handling of food.
    • Adequate lighting, lighting protected
      • Failure to provide adequate protection against breakage and food contamination.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Facility free from pests
      • Facility not designed, constructed and maintained to provide effective protection against the access and sheltering of pests.

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