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Timothy's World Coffee

154 Great George Street, Charlottetown · Food Premises

Official record from Prince Edward Island →

Inspection summary

Timothy's World Coffee has been inspected 7 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since March 11, 2024. The most recent inspection, on April 27, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times on March 11, 2024. 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 October 31, 2025. For example: Dishwasher monitoring

  • 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 October 31, 2025. 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 once on January 28, 2025. 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.

7 inspections

  1. Routine Inspection — Satisfactory

    0 infractions

  2. Follow Up Inspection 1 — Satisfactory

    0 infractions

  3. 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.
    • Dishwasher monitoring
      • Failure to establish and maintain a record of the dishwashing temperature readings or chemical sanitizer concentrations.
  4. Routine Inspection — Satisfactory

    0 infractions

  5. Routine Inspection — Unsatisfactory - Re Inspection Required

    1 infraction

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

    0 infractions

  7. 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.
    • 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.
    • Proper handwashing practices
      • Failure to wash hands as often as necessary to prevent the contamination of food or equipment.
    • Food contact surfaces protected from contamination
      • Failure to maintain food contact surfaces and utensils in a clean and sanitary condition.
    • Personal hygiene
      • Food handlers not wearing proper hair restraints.
    • Personal hygiene
      • Employee(s) displaying a behavior or practice that may potentially contaminate food.

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