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Prince Edward Island Health Inspection Readiness Check

PEI requires every licensed food premises to be inspected each year, and depending on what you cook and how much, an environmental health officer may visit up to three times. Results go online within a week, and diners can scroll back through up to three years of them.

The check covers the everyday things officers look at, along with PEI's rules on food hygiene training, five-year renewal and posting your certificates and licence. Answer each question and you'll see a score out of 100 and your largest gaps right away.

Check your kitchen

Turn on JavaScript to work through the questions one at a time and get your score.

Which describes you?
Has the licence holder completed a recognized food hygiene course, and is a certified employee present whenever food is being prepared while the licence holder is away?

Count only certificates from the last five years. The licence holder includes whoever runs the premises day to day.

Do you check and write down fridge, freezer and hot-holding temperatures every day?

With a probe thermometer, at set times, on a log someone signs.

When you cool cooked food in bulk, do you check that it cools fast enough?

Soups, stocks, rice and braises cooled for the next day.

Is every handwashing sink stocked with soap and paper towels, and used only for handwashing?
Do staff know to report vomiting, diarrhea or other illness symptoms before a shift, and do you keep sick staff off food?
Do you test sanitizer strength and dishwasher temperatures or chemical levels?

Test strips for sanitizer buckets and sinks, and the dishwasher gauge or strips.

Do you follow a written cleaning schedule that staff sign off?
Is stored food covered, labelled and dated, with raw meat kept below ready-to-eat food?
Can staff tell a customer which menu items contain each priority allergen?

Canada's priority allergens are peanuts, tree nuts, milk, eggs, wheat and triticale, soy, sesame, mustard, fish, crustaceans and molluscs (shellfish), and sulphites.

Do you check for signs of pests and keep a record of pest control visits?
Is your food premises licence displayed for the public, and are the food hygiene certificates posted where an inspector can check them?

How the score works

Each answer earns full, half or no credit. The 3 questions about things inspectors treat as a health hazard count three times as much as minor ones, and significant items count twice. Your score is the share of points you earned: 85 or more reads as inspection-ready, 60 to 84 as a few gaps to close, and below 60 as needs attention. A health-hazard question that isn't fully in place keeps the score out of the top band.

Gaps are listed by how many points they cost you, so the first one is where to start.

Questions about the Prince Edward Island check

Is this the same as a PEI inspection?

No. It's a self-check you do on your own, based on what environmental health officers commonly look at. The report an officer leaves after an inspection is the only official result.

How often do PEI food hygiene certificates need renewing?

The licence holder and the employees who cover for them must complete another food hygiene course at least once in every five-year period after their first.

What comes in the email?

The full report: every gap from your answers, a fix plan for each, and links to printable checklists. You can open those checklists in a free TenorOps account as well.