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Freddy's 2 for 1

4920 50 Avenue Barrhead AB T7N 1A1 · Food - General

Official record from Alberta →

Inspection summary

Freddy's 2 for 1 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on January 16, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on January 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on September 3, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 31, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The main pizza prep cooler was turned on late in the morning, and the temperature was 15C. Food was returned to the walk-in cooler until the prep cooler was at an satisfactory temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bleach, the sanitizing agent was being added to the first compartment sink containing the soapy water. The sanitizer solution shall be the last sink. Cookware shall be washed, rinsed and sanitized.
  3. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Two chemical spray bottles are present without labels. The operator labelled the spray bottles during the inspection.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in sanitizer bucket were sitting in a low/weak concentration of bleach solution. Inspector instructed workers on how to make a proper sanitizer solution (1 tablespoon of bleach per 1 gallon of water). Fresh sanitizer solution was made and tested for proper concentration. Please ensure that during food preparation, sanitizing solution should be maintained at the correct concentration in order keep equipment and surfaces clean to prevent cross-contamination of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Surface sanitizer bottle stored on metal shelving by handwashing sink in kitchen was not labeled. Staff were able to label bottle to identify the chemical during inspection. Please ensure that chemicals are kept in containers which are clearly labeled to identify the contents.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not present during inspection. Inspector verbally instructed operator/staff to hang permit in a conspicuous place visible to the public. This was corrected by staff during the inspection. Facilities are required to obtain a food handling permit and approval to operate from the regional health authority. Please ensure you have the most up to date food permit displayed and unobstructed from being viewed.

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