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Mr. Fry Guy

227 1100 Pembroke St. East, Pembroke ON K8A 6Y7 · Food Take Out

5 inspections

  1. Required

    1 infraction

    • At least one certified food handler or supervisor is on the premise at all times during normal operation
      • Ensure completion of food handling training by food handler or supervising staff.
      • Ensure there is a trained food handler or supervisor working during all hours of operation.
  2. Follow-up

    1 infraction

    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
      • Provide soap dispenser in close proximity to hand washing station.
      • Ensure handwashing stations are maintained for use.
  3. Required

    6 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
    • Adequate number of handwashing stations, situated for convenient access by food handlers with required supplies
    • Handwashing stations used only for the washing of employee hands
    • Utensils other than multi-service articles shall be cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
      • Ensure utensils are cleaned and sanitized as often as is necessary to maintain them in a clean and sanitary condition.
    • Manual dishwashing provides clean wash water, proper rinse, and sanitizing solution
      • Ensure manual dishwashing is completed using the three step method: wash, rinse, and sanitize.
      • Chlorine sanitizer concentration must be a minimum 100 parts per million at 24°C or greater for at least 45 seconds.
    • Toxic and poisonous substances are kept separate from food, in containers bearing a label and used in a manner that does not contaminate food
  4. Required

    2 infractions

    • Potentially hazardous foods are distributed, maintained, stored, transported, displayed, sold and offered for sale in which the internal temperature is at 4°C (40°F) or lower
      • Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or lower.
      • Adjust or repair the refrigeration unit immediately. Do not store any potentially hazardous foods in the unit until it is able to maintain potentially hazardous foods at 4°C (40°F) or lower
    • Food contact surfaces washed, rinsed, and sanitized as often as necessary to maintain surfaces in a sanitary condition
      • Ensure surfaces of equipment and facilities are cleaned and sanitized as often as necessary to maintain such surfaces in a sanitary conditions.
  5. Required

    0 infractions