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Agawa Fish & Chips - Mobile Preparation Premises

10212 Highway 17 North Batchawana Bay ON P0S 1A0 · Mobile Preparation Premises

Official record from Algoma →

Inspection summary

Agawa Fish & Chips - Mobile Preparation Premises has been inspected 4 times by Algoma Public Health since June 28, 2024. The most recent inspection, on July 29, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded once on July 22, 2026. For example: Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on July 22, 2026. For example: Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded once on July 22, 2026. For example: Hot and cold running water under pressure in areas where food is processed, prepared or manufactured or utensils are washed [Sec. 7(3)(b)]

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded once on June 28, 2024. For example: Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]

About this data

These results come from Algoma Public 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.

4 inspections

  1. Follow-up

    0 infractions

  2. Required

    3 infractions

    • Hot and cold running water under pressure in areas where food is processed, prepared or manufactured or utensils are washed [Sec. 7(3)(b)]
      • Hot and cold running water must be provided under pressure in areas where food is processed, prepared or manufactured [Sec. 7(3)(b)]
      • Hot and cold running water must be provided under pressure in areas where utensils are washed [Sec. 7(3)(b)]
    • Proper manual dishwashing procedure followed (wash, rinse, sanitize) [Sec. 19]
      • Two-compartment sink dishwashing method: wash and rinse in first sink, sanitize in second sink [Sec. 18(2)(ii)(B&C)]
      • Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds [Sec. 19(b)]
    • Service doors/windows to the preparation area are screened and are tightly closed to prevent the entrance of dust and pests [Sec. 13(1)]
      • Food premise must be kept free from insects, rodents and other pests [Sec. 7(1)(a)(i)]
  3. Required

    0 infractions

  4. Required

    1 infraction

    • Where food is prepared or handled on-site, there is at least one food handler or supervisor on the premises who has completed the food handler training at the time of inspection [Sec. 32]
      • A certified food handler must be on-site at all times of operation [Sec. 32]
      • For information on the Safe Food Handling training requirements contact your local APH office

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