Viva La Crepe Mobile
150 Heather Moyse Drive, Summerside · Food Premises
Inspection summary
Viva La Crepe Mobile has been inspected 4 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since July 26, 2024. The most recent inspection, on August 27, 2026, found no infractions.
3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Handwashing and staff hygiene.
The last 3 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.
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 3 times on July 26, 2024. For example:
Cold holding temperatures of 4C (40F) or colder
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 3 times on July 26, 2024. For example:
Chemicals properly used, labelled and stored to prevent 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 26, 2024. For example:
Adequate handwashing facilities supplied and accessible
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded once on July 26, 2024. For example:
Food in good condition, safe and unadulterated
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on July 26, 2024. For example:
Hot and cold potable water under pressure
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
- Routine Inspection — Satisfactory
0 infractions
- Routine Inspection — Satisfactory
0 infractions
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Re Inspection Required
9 infractions
- Cold holding temperatures of 4C (40F) or colder
- Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
- Proper thawing procedures
- Failure to thaw food by one of the following approved methods: - Under refrigeration at a temperature of 4C (40F) or colder; - Completely submerged in cold running water; - As part of the cooking process, if the time spent thawing is taken into consideration in determining cooking time; - By microwaving, as part of a cooking process.
- 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.
- Hot and cold potable water under pressure
- Failure to provide hot and cold potable water in sufficient quantity and pressure.
- Food in good condition, safe and unadulterated
- Failure to receive, store, process and/or transport food or food packaging materials under conditions that prevent contamination and adulteration.
- Chemicals properly used, labelled and stored to prevent contamination
- Failure to provide a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration.
- Provide and use accurate thermometers
- Failure to provide accurate thermometers in the warmest area of all refrigeration units.
- 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.
- Cold holding temperatures of 4C (40F) or colder