Skip to content
Loading map…

The Kettle Black - Stratford

17 Glen Stewart Drive, Stratford · Food Premises

Official record from Prince Edward Island →

Inspection summary

The Kettle Black - Stratford has been inspected 9 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 3, 2024. The most recent inspection, on June 10, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 14 times across 5 separate inspections, most recently on May 28, 2026. 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 5 times across 4 separate inspections, most recently on December 15, 2025. 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 2 times across 2 separate inspections, most recently on December 15, 2025. For example: Adequate handwashing facilities supplied and accessible

  • 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 3 times across 3 separate inspections, most recently on December 15, 2025. For example: Food safety training: Sections 5(2)(b), and 24(1-5)

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times on May 28, 2026. For example: Toilet facilities properly constructed and equipped

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.

9 inspections

  1. Follow Up Inspection 1 — Satisfactory

    0 infractions

  2. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 infractions

    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to properly label chemicals.
    • Toilet facilities properly constructed and equipped
      • Failure to maintain the washroom in a sanitary condition.
    • Toilet facilities properly constructed and equipped
      • Failure to properly equip the washroom with the required supplies.
    • 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.
  3. Follow Up Inspection 2 — Satisfactory

    0 infractions

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

    5 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 contact surfaces protected from contamination
      • Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • Chemical test kits/papers used
      • Failure to provide an appropriate procedure to verify sanitizer strength.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • Failure to provide proof of food safety training.
  5. Routine Inspection — Unsatisfactory - Re Inspection Required

    6 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 contact surfaces protected from contamination
      • Failure to store wiping cloths in a separate container of sanitizing solution when not being used.?
    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • 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.
  6. Follow Up Inspection 1 — Satisfactory

    0 infractions

  7. Routine Inspection — Unsatisfactory - Re Inspection Required

    4 infractions

    • 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.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.
  8. Follow Up Inspection 1 — Satisfactory

    0 infractions

  9. Routine Inspection — Unsatisfactory - Warning Letter Required

    7 infractions

    • Chemicals properly used, labelled and stored to prevent contamination
      • Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
    • 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.
    • Valid license posted for public display
      • Operating without a valid food premises license.
    • Food safety training: Sections 5(2)(b), and 24(1-5)
      • No employee present with valid food safety training.

Nearby inspected facilities

Own this business? Add a badge to your website