Ry's Fries
98 Cotnam St, Pembroke ON K8A 6W2 · Mobile Preparation Premises
Inspection summary
Ry's Fries has been inspected 3 times by Renfrew County and District Health Unit since September 16, 2025. The most recent inspection, on July 11, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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.
Food temperature controlHigher risk
Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.
Recorded 2 times across 2 separate inspections, most recently on July 11, 2026. For example:
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
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 3 times across 2 separate inspections, most recently on June 6, 2026. For example:
Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on June 6, 2026. For example:
General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
About this data
These results come from Renfrew County and District Health Unit, 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.
3 inspections
- Required
1 infraction
- 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.
- Do not allow potentially hazardous food to be at an internal temperature above 4°C and below 60°C for longer than two hours during preparation, processing and manufacturing
- 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
- Required
4 infractions
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Provide refrigeration units with accurate indicating thermometers that are easily readable
- Floor or floor coverings are tight, smooth and non-absorbent and kept clean and in good repair
- Keep floor or floor coverings tight, smooth and non-absorbent.
- The floors of every room must be kept clean and in good repair.
- General maintenance and sanitation is satisfactory where food is processed, prepared, packaged, served, transported, manufactured, handled, sold, or offered for sale.
- Maintain the food premise in a clean and sanitary manner
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition
- Collect and remove garbage and wastes as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Equipment used for refrigeration or hot holding of potentially hazardous foods contains accurate and easily readable indicating thermometers
- Required
1 infraction
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition
- Collect and remove liquid waste as often as necessary from the food premise in order to maintain it in a sanitary condition.
- Garbage and wastes, including liquid wastes, are collected and removed from the food premise as often as is necessary to maintain the premise in a sanitary condition