‘FULL STEAM AHEAD’

Per­mit is lifted and con­struc­tion restarts at Summerside Dixie Lee lo­ca­tion

The Guardian (Charlottetown) - - FRONT PAGE - BY MIL­LI­CENT MCKAY JOUR­NAL PIONEER mil­li­cent.mckay@jour­nal­pi­oneer.com

After more than a month, con­struc­tion at the Summerside Dixie Lee has started up again.

The city served a stop-work or­der on the restau­rant build­ing on June 2.

The or­der was lifted ear­lier this week.

The or­der came be­fore the build­ing of the first phase, the ex­te­rior base, was com­plete, said Chris Jetty, the ar­chi­tect who worked on the project.

“The Port Cor­po­ra­tion owns the prop­erty. The ten­ant of the build­ing is rent­ing the land. I had been con­tracted by the port to cre­ate a base build­ing for a spe­cific ten­ant with a Dixie Lee in mind but it fell into two con­tracts. That’s just the way the work pro­gressed.”

Jetty, who owns Ar­chi­tec­ture 360 Inc., said, the base build­ing was Phase 1.

“Soon after completion, we were go­ing to get started on the in­te­rior fit-up and kitchen fitup. I hadn’t been con­tracted to any in­te­rior fit-up yet.

“Not long after, the ten­ant iden­ti­fied a need that should have been in the in­te­rior fit-up or kitchen fit-up, for an ex­te­rior freezer and cooler. And work was started that they didn’t have a per­mit for.”

He added, “It wasn’t done with mal-in­tent, he was just try­ing to ac­cel­er­ate the process to get into the build­ing sooner.”

But when the foun­da­tion for an ex­te­rior freezer-cooler was poured, the build­ing in­spec­tor iden­ti­fied it as be­yond the scope of work of the base build­ing con­tract and is­sued a stop work or­der, said Jetty.

The draw­ings for the in­te­rior and kitchen fit-up were sub­mit­ted last week, lead­ing to the stop or­der be­ing lifted.

Ma­jor Ste­wart, the owner and op­er­a­tor of Summerside’s Dixie Lee, said he told the con­trac­tors to pour the foun­da­tion for the freezer-cooler be­cause it was all part of one project.

“The in­te­rior fit-up in­cludes the kitchen equip­ment and the freezer is part of that. There was a per­mit for the struc­ture of the build­ing and there was a sep­a­rate con­tract for the in­te­rior.”

But he doesn’t con­sider the halt in con­struc­tion a set­back.

“Ev­ery­thing is full steam ahead. I don’t think it put us be­hind sched­ule.”

Ste­wart says there are mil­lion-and-one things to do when you open a new busi­ness.

“Where we are now, we’re on the kitchen fit-up and in­stall, as well as the in­te­rior, elec­tri­cal, plumb­ing and fin­ish­ing work.”

One thing Ste­wart says may have taken more time when it comes to cre­at­ing the draw­ings for the kitchen was the fact that he is us­ing pres­sure cook­ers in­stead of propane fire.

“That re­quired three-phase power. And in or­der to get all of the specs on each piece of equip­ment that’s go­ing to be in­stalled, the engi­neers needed all the de­tails to ac­cu­rately de­ter­mine the wattage re­quired for the sys­tem.”

Ste­wart says there is no set date for the restau­rant’s open­ing.

MIL­LI­CENT MCKAY/JOUR­NAL PIONEER

Dar­ren Arse­nault of Welling­ton Con­struc­tion works on the side­walk lead­ing up to the new Dixie Lee chicken restau­rant com­ing to Summerside.

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