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Winsloe Irving

537 Malpeque Road, Winsloe · Food Premises

Official record from Prince Edward Island →

Inspection summary

Winsloe Irving has been inspected 7 times by Prince Edward Island Department of Health and Wellness (Environmental Health) since December 11, 2023. The most recent inspection, on October 6, 2026, found no infractions.

5 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 2 separate inspections, most recently on September 22, 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 2 times on September 22, 2026. For example: Cold holding temperatures of 4C (40F) or colder

  • 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 2 times across 2 separate inspections, most recently on September 22, 2026. For example: Food in good condition, safe and unadulterated

  • 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 on September 22, 2026. For example: Appropriate procedures followed for dishwashing

  • 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 once on September 22, 2026. For example: Premises, equipment and non food contact surfaces

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. Follow Up Inspection 1 — Satisfactory

    0 infractions

  2. Routine Inspection — Unsatisfactory - Re Inspection Required

    7 infractions

    • Cold holding temperatures of 4C (40F) or colder
      • Failure to maintain potentially hazardous food at a temperature of 4C (40F) or colder.
    • 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.
    • Appropriate procedures followed for dishwashing
      • Failure to provide and use a no-rinse, food grade, chemical sanitizing solution at the appropriate concentration for manual dishwashing.
    • Premises, equipment and non food contact surfaces
      • Failure to maintain the premises and equipment in a clean and sanitary condition.
    • Provide and use accurate thermometers
      • Failure to provide accurate thermometers in the warmest area of all refrigeration units.
    • 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.
  3. Follow Up Inspection 1 — Satisfactory

    0 infractions

  4. Routine Inspection — Unsatisfactory - Re Inspection Required

    5 infractions

    • 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.
    • 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.
  5. Routine Inspection — Satisfactory

    0 infractions

  6. Routine Inspection — Satisfactory

    0 infractions

  7. Routine Inspection — Satisfactory

    0 infractions

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