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The Brickhouse Kitchen & Bar

125 Sydney Street, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

The Brickhouse Kitchen & Bar has been inspected 7 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 31, 2023. The most recent inspection, on February 25, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Chemicals and toxic substances and Food temperature control.

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 across 2 separate inspections, most recently on May 14, 2025. 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 October 28, 2024. For example: Chemical test kits/papers used

  • 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 May 14, 2025. 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 October 28, 2024. For example: Dishwasher monitoring

  • 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 3 times across 2 separate inspections, most recently on February 12, 2026. 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.

7 inspections

  1. Follow Up Inspection 1 — Satisfactory

    0 infractions

  2. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

    • 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.
  3. Follow Up Inspection 1 — Satisfactory

    0 infractions

  4. 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.
    • 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.
  5. Follow Up Inspection 1 — Satisfactory

    0 infractions

  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 infractions

    • 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.
    • 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.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
    • Chemical test kits/papers used
      • Failure to provide an appropriate procedure to verify sanitizer strength.
    • Chemical test kits/papers used
      • Failure to establish and maintain records verifying sanitizer strength test results.
  7. Follow Up Inspection 1 — Satisfactory

    0 infractions

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