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Freestone Produce

2828 32 Avenue NE Calgary AB T1Y 5J4 · Food - General

Official record from Alberta →

Inspection summary

Freestone Produce has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on April 29, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 9 times across 6 separate inspections, most recently on April 29, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 3 separate inspections, most recently on October 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on September 17, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 17, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 times across 3 separate inspections, most recently on October 23, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

9 inspections

  1. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weather stripping on the back bay doors was damaged.*Repair/ replace the door to eliminate the visible gaps.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were observed near the area besides the staff lunchroom area. - Remove the mouse droppings using proper cleaning and disinfecting procedures and monitor area for further mouse droppings.
  2. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • *Outstanding*The weather stripping on the back exit door was damaged.*Repair/ replace the weather strip.
  3. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weather stripping on the back exit door was damaged.*Repair/ replace the weather strip.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The three compartment sink was located adjacent to the janitorial sink without a barrier in between.Install a washable splashguard or partition wall with a minimum height of 5 feet between the sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired in year 2022. Obtain new test strips for monitoring the concentration of quat sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The food packaging area did not have a handwashing sink.Discussion with the operator regarding relocation of the packaging area.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were gaps on the bottom perimeter of the rear and side exterior doors.Seal gaps to avoid the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Walls in the loading area and where shopping carts were parked at the front of the store were damaged.Repair walls.2) Soiled cardboard liners were being used on shelving in the retail.Remove cardboard liners.3) The retail had shelving units that were constructed with untreated wood. The wooden surfaces were stained.Finish shelving units so that they are smooth, non-absorbent to moisture and easy to clean.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • August 15, 2025Food waste for compost was stored uncovered in the outdoors.Cover compost containers with solid, tight-fitting covers.September 17, 2025Compost was stored outside in cardboard bins covered with plastic liners . Although the area appeared well maintained; however, the bins and covers were not pest or weatherproof.
  6. Risk Management Inspection

    10 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepackaged peanuts and walnuts did not have labels.Provide the name and contact information of the responsible party on each product.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Some food cans were severely dented.Discard cans with serious defects.1) swollen cans2) severe dents on side seams, top or bottom rims3) rusted/ pitted cans4) punctures/ holes
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The three compartment sink was located adjacent to the janitorial sink without a barrier in between.Install a washable splashguard or partition wall with a minimum height of 5 feet between the sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips expired in year 2022. Obtain new test strips for monitoring the concentration of quat sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The food packaging area did not have a handwahsing sink.Install a plumbed handwashing sink that is accessible to the food packaging area. Please consult with a AHS - Public Health Inspector about the location before the installation.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed in the following areas.- on bulk bags of rice- by the shopping carts parked inside the store and under the open cooler for produce in the retail- along the walls behind bulk bags of rice and ghee- in the food packaging area of the back warehouse- under the three-compartment sink- in the mechanical roomImmediately discard contaminated bags of rice. Remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points such as repairing damaged walls and installing a tight-fitting floor drain cover in the mechanical room. Hire a professional pest control company for treatments to eliminate pest activities and to provide pest control reports to an Executive Officer of Alberta Health Services.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were gaps on the bottom perimeter of the rear and side exterior doors.Seal gaps to avoid the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Walls in the loading area and where shopping carts were parked at the front of the store were damaged.Repair walls.2) Soiled cardboard liners were being used on shelving in the retail.Remove cardboard liners.3) The retail had shelving units that were constructed with untreated wood. The wooden surfaces were stained.Finish shelving units so that they are smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Rice/ grains had spilled on retail shelving.Clean shelving units.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • August 15, 2025Food waste for compost was stored uncovered in the outdoors.Cover compost containers with solid, tight-fitting covers.September 17, 2025Compost was stored outside in cardboard bins covered with plastic liners . Although the area appeared well maintained; however, the bins and covers were not pest or weatherproof.
  7. Demand Inspection

    12 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Prepackaged chamomile, peanuts and walnuts did not have labels.Provide the name and contact information of the responsible party on each product.2) The manufacturer's contact information on the label for mahlab powder was not clearly printed. The paper pouch bag appeared to be water damaged as it was stained.Product was removed from sale.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Eggplants and blueberries were contaminated with mould.2) A whole honeydew had a cut in the centre.3) Salad kits and a cantaopue had signs of spoilage.4) The window cover for a box of dates had been tampered with.Contaminated food products were discarded during the inspection.5) Some food cans had severe dent on the top rims.These food cans were discarded during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not available in the food packaging area.Provide an approved surface sanitizer such as 200 ppm quat.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The three compartment sink was located adjacent to the janitorial sink without a barrier in between.Install a washable splashguard or partition wall with a minimum height of 5 feet between the sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for monitoring the concentration of quat sanitizer.Provide quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the women's washroom.Provide paper towels in a suitable dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The food packaging area did not have a handwahsing sink.Install a plumbed handwashing sink that is accessible to the food packaging area. Please consult with a AHS - Public Health Inspector about the location before the installation.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings were observed in the following areas.- on bulk bags of rice- by the shopping carts parked inside the store- along the walls behind bulk bags of rice and ghee- in the food packaging area of the back warehouseImmediately discard contaminated bags of rice. Remove mouse droppings and disinfect contaminated areas. Seal all possible pest entry points. Hire a professional pest control company for treatment to eliminate pest activities.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There were gaps on the bottom perimeter of the rear and side exterior doors.Seal gaps to avoid the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Walls in the loading area and where shopping carts were parked at the front of the store were damaged.Repair walls.2) Soiled cardboard liners were being used on shelving in the retail.Remove cardboard liners.3) The retail had shelving units that were constructed with untreated wood. The wooden surfaces were stained.Finish shelving units so that they are smooth, non-absorbent to moisture and easy to clean.4) The hose attached to the faucet of the three-compartment sink was stored in a dirty sink with no backflow prevention.Install a vacuum breaker to avoid contamination of potable water supply or disconnect the hose from the sink faucet when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Mandarin orange peels and rotten mandarin oranges were found with displayed food in the retail.Discard food waste in a sanitary manner.2) Rice/ grains had spilled on retail shelving.Clean shelving units.3) The urinals were out of order. There was an obnoxious odour in the men's washroom. Repair the urinals. Address the source of odor.4) A box of zuchini had dropped onto the floor and zuchini had spilled out.Discard damaged zuchini. Clean up spilled food as soon as possible.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1) There was garbage in the parking lot at the front entrance.2) Waste was overflowing from waste receptacles in the loading area.Remove waste from the ground and properly dispose of waste.3) Food waste for compost was stored uncovered in the outdoors.Cover compost containers with solid, tight fitting covers.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Long and round Afghani bread sold without label. Do not sell any products without proper labeling.

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