The Galley Take-Out and Dairy Bar Marco Polo Land
7406 Route 13, Hunter River · Food Premises
Inspection summary
The Galley Take-Out and Dairy Bar Marco Polo Land has been inspected 4 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since June 30, 2026. The most recent inspection, on September 8, 2026, found no infractions.
2 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Pests.
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 3 times on July 21, 2026. For example:
Food contact surfaces protected from contamination
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 July 21, 2026. 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 July 21, 2026. For example:
Facility free from pests
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 July 21, 2026. For example:
Provide and use accurate thermometers
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 once on July 21, 2026. For example:
Chemical test kits/papers 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.
4 inspections
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Re Inspection Required
3 infractions
- 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.
- Maintain and use sanitation plan and cleaning schedule
- Failure to develop and maintain a written sanitation plan.
- Equipment and surfaces cleanable, properly designed, constructed and used
- Routine Inspection — Unsatisfactory - Re Inspection Required
9 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.
- Food contact surfaces protected from contamination
- Wiping cloths used for purposes other than cleaning food contact surfaces.
- Food contact surfaces protected from contamination
- Failure to regularly clean wiping cloths used for food contact surfaces.?
- Restriction in preparation, dispensing and storage rooms
- Failure to prevent the unnecessary storage of equipment or materials not required for the operation of the food premise.
- 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.
- Provide and use accurate thermometers
- Failure to provide appropriate temperature measuring devices that are accurate and in good working order to ensure proper food safety temperatures.
- 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 establish and maintain records verifying sanitizer strength test results.
- Adequate handwashing facilities supplied and accessible
- Routine Inspection — Satisfactory
0 infractions