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Fresh Cut Fries

231 Argyle St S Caledonia ON N3W 1K7 · Mobile Preparation Premises

Official record from Haldimand-Norfolk →

Inspection summary

Fresh Cut Fries has been inspected 7 times by Haldimand-Norfolk Health Unit (now Grand Erie Public Health) since January 6, 2025. The most recent inspection, on October 13, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on June 29, 2026. For example: Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)

  • 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 3 times across 3 separate inspections, most recently on June 29, 2026. For example: Food premises is protected against the entry and harbouring of pests (C)

  • 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 6 times across 3 separate inspections, most recently on June 29, 2026. For example: Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on June 29, 2026. For example: Food premises provided with hot and cold potable water (C)

About this data

These results come from Haldimand-Norfolk Health Unit (now Grand Erie 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.

7 inspections

  1. Required

    0 infractions

  2. Required

    6 infractions

    • Food premises provided with hot and cold potable water (C)
      • Provide a supply of potable water adequate for the operation of the premises
    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure screened entrances are maintained in good condition and are kept closed when not in use
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure floors are tight, smooth, and non-absorbent
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure appliances are constructed and arranged to permit cleaning in order to maintain premises in a sanitary condition
    • Ventilation system is maintained to ensure the elimination of odours, fumes, vapours, smoke and excessive heat (NC)
      • Ensure ventilation system, exhaust hood, filters, and canopy are maintained in a clean and sanitary manner
  3. Follow-up

    2 infractions

    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure screened entrances are maintained in good condition and are kept closed when not in use
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
  4. Required

    5 infractions

    • Food premises provided with hot and cold potable water (C)
      • Provide a supply of potable water adequate for the operation of the premises
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured, or where utensils are cleaned
      • Provide hot and cold running water under pressure at hand washing stations in food preparation area
    • Food premises is protected against the entry and harbouring of pests (C)
      • Ensure screened entrances are maintained in good condition and are kept closed when not in use
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure appliances are constructed and arranged to permit cleaning in order to maintain premises in a sanitary condition
  5. Required

    1 infraction

    • Food premises provided with hot and cold potable water (C)
      • Provide hot and cold running water under pressure in areas where food is processed, prepared or manufactured, or where utensils are cleaned
      • Provide hot and cold running water under pressure at hand washing stations in food preparation area
  6. Follow-up

    0 infractions

  7. Required

    4 infractions

    • The premises is operated and maintained free from conditions that may constitute as a health hazard or adversely affect the sanitary operation of the premises (C)
      • Ensure the premises is free from conditions that may adversely affect the sanitary operation of the premises
    • Floors, wall and ceilings are clean, in good repair and maintained in a sanitary manner (NC)
      • Ensure floors are kept clean and in good repair
      • Ensure walls are kept clean and in good repair
      • Ensure floors are tight, smooth, and non-absorbent
      • Ensure walls are tight, smooth, and non-absorbent
    • Equipment, utensils, multi-service articles and all surfaces are properly constructed and maintained in good condition (NC)
      • Ensure equipment, utensils and multi-service articles and food contact surfaces are in good repair
    • Furniture, equipment and appliances in food handling and storage rooms are constructed and arranged so as to permit thorough cleaning and the maintenance of the premises in a clean and sanitary condition (NC)
      • Ensure appliances are constructed and arranged to permit cleaning in order to maintain premises in a sanitary condition

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