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Fairview Husky - Food Store

10010 110 Street Fairview AB T0H 1L0 · Food - General

Official record from Alberta →

Inspection summary

Fairview Husky - Food Store has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 8, 2024. The most recent inspection, on February 12, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on February 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times on April 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on July 8, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 2 separate inspections, most recently on February 12, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Building, plumbing and upkeepLower risk

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

    Recorded 3 times on July 8, 2024. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No sanitizer solution was readily available.- Cloths were not submerged in any sanitizer solution.Staff prepared a chlorine sanitizer solution; concentration was verified to be at 100 ppm.Cloths were submerged in the sanitizer during the inspection.Ensure an approved sanitizer is readily available at all times.Ensure wiping cloths are kept submerged in sanitizer at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Ice was stored on the floor in walk-in cooler.- Drinks were stored on floor in walk-in freezer.Staff placed the ice and drinks on the shelves.Ensure all food items are stored at least 6-inches off the ground.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle in Pizza-00 flour was in direct contact with flour.Staff placed the scoop in a manner that handle was not in contact with the flour.Ensure all scoops are placed in a manner that scoop-handle does not make direct contact with food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink beside 3-compartmnet sink:- access was blocked with some utensils inside the sink.- not supplied with paper towels.Staff ensure access to the sink and refilled the paper towels.- Ensure all handwash sinks have easy access for handwashing.- Ensure all handwash sinks are supplied with hot-cold running water, liquid handwash soap, paper towel and receptacles for garbage.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Soiled wiping cloths are being left on counters and food handling surfacesEnsure a sanitizer bucket is set up and that clothes are in the bucket between uses. If heavily soiled, the cloth should be replaced and removed to be laundered.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing solution was prepared at the time of inspection.Staff were provided with a demonstration on how to properly mix the sanitizing solution. The solution was prepared and stored in spray bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the time of inspection, the chicken in the hot holding unit was probed at 45°C. The food in question was prepared approximately one hour prior to the inspection.The hot holding temperature was then adjusted, and the chicken was re-probed at 68°C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The oven-safe thermometer was not in working condition at the time of inspection.Ensure a functional oven-safe thermometer is available for monitoring temperatures in the hot holding unit and the pizza oven. Hot holding temperatures must be maintained at or above 60°C to ensure food safety.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged foods (subs & sandwiches) made on site are not properly labeled. Missing business information.Ensure all prepackaged foods are appropriately labeled.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs are available but temperature is not recorded for walk-in-cooler, freezer etc. Ensure temperature logs are kept for all refrigeration units.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Deli meat, cheese, pizza sauce etc. are not dated for tracking purposes. Ensure all high risk and perishable foods are dated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee filters are stored in a container without a lid.Ensure container is closed with a lid when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was sitting on the floor at the hand washing sink. A roll of paper towel was sitting on the table.Ensure paper towel dispenser is installed above the handwashing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Prep cooler door and gasket is dirty.Ensure prep cooler is cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are available but not every single food equipment is on the cleaning schedule. Ensure cleaning logs are updated and all the food equipment used in the facility are added in the log.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Womens washroom is out of order. The flush lever is broken on both tanks. Ensure toilet tanks are in good repair.

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