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The Shed Coffee Corp.

97 Queen Street, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

The Shed Coffee Corp. has been inspected 6 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since October 17, 2023. The most recent inspection, on September 9, 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 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 September 1, 2026. For example: Adequate handwashing facilities supplied and accessible

  • 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 2 times across 2 separate inspections, most recently on September 1, 2026. For example: Appropriate procedures followed for dishwashing

  • 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 across 2 separate inspections, most recently on September 1, 2026. 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 September 1, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 2 times on October 17, 2023. 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

  1. Follow Up Inspection 1 — Satisfactory

    0 infractions

  2. Routine Inspection — Unsatisfactory - Re Inspection Required

    4 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.
    • Appropriate procedures followed for dishwashing
      • Failure to provide a final rinse temperature of 82C (180F) for high temperature mechanical dishwashing units.
    • Chemical test kits/papers used
      • Failure to provide an appropriate procedure to verify sanitizer strength.
  3. Routine Inspection — Satisfactory

    0 infractions

  4. Routine Inspection — Satisfactory

    0 infractions

  5. Follow Up Inspection 1 — Satisfactory

    0 infractions

  6. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 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.
    • 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.
    • 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.

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