THE FRY SHACK - 2025-06-10 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
Food contact surfaces washed/rinsed/sanitized after each use Wash, rinse, sanitize equipment/utensils after each use or as often as necessary	No	Yes
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating	No	No
Handwashing stations are provided, adequately supplied and used only for the handwashing of employees Provide paper towels in a dispenser at hand washing station in food preparation area	No	No
Adequate protection against the entry of insects, birds, rodents, and other pests Provide tightly sealed entrance and/ or screened entrances to prevent entry of pests	No	Yes
Notice of operation Provide your name, contact information and the location of the food premise in the notice required under the Health Protection and Promotion Act	No	Yes