Wenever Pastry - Fouders' Food Hall & Market
6 Prince Street, Charlottetown · Food Premises
Inspection summary
Wenever Pastry - Fouders' Food Hall & Market has been inspected 5 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since November 25, 2025. The most recent inspection, on July 20, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances 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.
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 2 times across 2 separate inspections, most recently on June 16, 2026. For example:
Facility free from pests
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 on November 25, 2025. For example:
Chemical test kits/papers used
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 June 8, 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 once on November 25, 2025. For example:
Dishwasher monitoring
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 3 times across 2 separate inspections, most recently on June 16, 2026. For example:
Adequate equipment present
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.
5 inspections
- Follow Up Inspection 2 — Satisfactory
0 infractions
- Follow Up Inspection 1 — Unsatisfactory - Warning Letter Required
3 infractions
- Adequate equipment present
- Failure to provide adequate collection and storage of waste.
- Facility free from pests
- Evidence of rodents.
- Food safety training: Sections 5(2)(b), and 24(1-5)
- No employee present with valid food safety training.
- Adequate equipment present
- Routine Inspection — Unsatisfactory - Re Inspection 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.
- Adequate equipment present
- Failure to provide adequate collection and storage of waste.
- Premises, equipment and non food contact surfaces
- Failure to maintain the premises and equipment in a clean and sanitary condition.
- Facility free from pests
- Evidence of rodents.
- Food safety training: Sections 5(2)(b), and 24(1-5)
- No employee present with valid food safety training.
- Adequate handwashing facilities supplied and accessible
- Follow Up Inspection 1 — Satisfactory
0 infractions
- Routine Inspection — Unsatisfactory - Warning Letter 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.
- Valid license posted for public display
- License not displayed for public viewing.
- Dishwasher monitoring