# Home kitchen label rules in Prince Edward Island

> Informational only, not legal or food-safety advice. Verify with Environmental Health Services, Prince Edward Island before printing labels. Last checked 2026-08-05.

## What goes on the label

1. The product name, in words a customer would use.
2. Every ingredient, heaviest first.
3. The major allergens, called out separately from the ingredient list.
4. Who made it: your name or your business name.
5. How to reach you.
6. The date it was made.

## No "not inspected" statement is required

Prince Edward Island publishes no such wording, so there is nothing you have to print.

Nothing obliges you to say anything about inspection. If you want to anyway, this is our suggested wording rather than Prince Edward Island's, and it carries no legal standing either way:

> Made in a home kitchen that is not licensed or inspected by Environmental Health.

## Detail

PEI deregulated home food production on 17 October 2024 and, unusually, went out of its way to say labelling is NOT required. Public Health Act Food Premises Regulations s.2(1)(a) exempts "food preparation areas in a private residence where low-risk food is prepared and packaged for sale at farmers markets and special events including exhibitions, fairs and festivals". The government page states: "As of October 17, 2024, you can produce low risk food items for sale at farmers' markets and/or special events, in your home kitchen without requiring a food premises license and inspection", and under Labelling: "Official labelling, as required by the Canadian Food Inspection Agency (CFIA), is not required if the operator sells the food items directly to the consumer", with the advice "You should keep a list of ingredients for each food item to easily identify possible allergens for customers" and a CFIA contact at 902-566-7290. Hard limits that matter more than the label: food must be pre-packaged in the home kitchen before travelling to the market; you may NOT sell for retail, NOT sell online, NOT deliver, and NOT let a customer pick up at your house. Low-risk means water activity 0.85 or less, or pH 4.6 or less; the listed examples include cookies, brownies, muffins, breads and buns without meat or cheese filling, cakes with no dairy-based icing, pies that are not cream based or filled, fudge, jam and jelly, hard candy, dried fruit, popcorn. Cheesecake, whipped cream and cream cheese fillings, custard and dairy are high risk and off limits. Environmental Health keeps the power to investigate complaints.

## Sources

- Authority: Environmental Health Services, Prince Edward Island (ask for an Environmental Health Officer): 902-368-4970 or toll free 1-800-958-6400, envhealth@ihis.org
- Rule: https://www.princeedwardisland.ca/sites/default/files/legislation/P30-1-2-Public%20Health%20Act%20Food%20Premises%20Regulations.pdf
- Authority page: https://www.princeedwardisland.ca/en/information/health-and-wellness/home-food-production