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"We stopped dining at this restaurant a few years ago after witnessing their food preparation methods. Their setup created a risk for cross-contamination, and they showed no willingness to make any changes to improve safety. For instance, they stored gluten and nut-based toppings on a shelf above other toppings, and I observed how easily these could contaminate everything else as the staff prepared the meals."
Telefon: (+1)2893191024
Adresse: 200 Green Lane E, L9N 0A2, East Gwillimbury, Canada
Stadt: East Gwillimbury
Webseite: https://www.freshii.com
Gerichte: 0
Kategorien: 5
Bewertungen: 244
The environment is not safe for those with celiac disease and other food allergies. I believe this is an issue that applies across the entire chain and has to do with the construction of the food preparation area. We used to consider ourselves experts in this area, but that's no longer the case. I witnessed a staff member handling toppings directly with their hands while preparing food, and then saw those same toppings fall into the dishes below. The staff seemed unaware of the seriousness of the situation. The response from the headquarters was even more disappointing. I will not eat at Freshii again until they make significant improvements in their handling of high-risk allergens.
The location is unsafe for individuals with celiac disease and other food allergies. I believe this is a chain-wide problem due to the layout of the food preparation area. We used to be regular customers, but that's no longer the case. I observed the prep staff taking handfuls of toppings, such as crispy wontons and sliced almonds, from bowls placed above the main food, which caused those same toppings to fall into the food below. The staff didn’t seem to grasp the seriousness of this issue. The response from corporate headquarters was even more disappointing. I will not be dining at any Freshii again until they make significant improvements in how they manage high-risk allergens.
We stopped dining at this restaurant a few years ago after witnessing their food preparation methods. Their setup created a risk for cross-contamination, and they showed no willingness to make any changes to improve safety. For instance, they stored gluten and nut-based toppings on a shelf above other toppings, and I observed how easily these could contaminate everything else as the staff prepared the meals.
