Skip to content
Loading map…

Fresh Grill Kitchen and Bar

5001 50 Avenue Wetaskiwin AB T9A 0S3 · Food - General

Official record from Alberta →

Inspection summary

Fresh Grill Kitchen and Bar has been inspected 20 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on September 11, 2026, found no infractions.

6 of 20 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 8 times across 5 separate inspections, most recently on November 13, 2025. 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 5 times across 3 separate inspections, most recently on November 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on August 26, 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?

  • 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 February 3, 2026. 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 11 times across 7 separate inspections, most recently on August 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

20 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The main kitchen dishwasher was in operation and functioning properly. The final rinse cycle was dispensing chlorine at a concentration of 100 ppm.The dishwasher located in the bar area was not operational and was being used only for glass storage. An accumulation of calcium deposits was observed inside the dishwasher chamber, with the potential for mold growth and other sanitation concerns.Remove the non-operational dishwasher from the facility or restore it to a clean and functional condition. Equipment that is no longer in use should not be retained if it cannot be adequately maintained in a sanitary condition.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A few tiles in the bar counter area were observed to be chipped and damaged.Repair or replace the damaged tiles to ensure that all surfaces are smooth, non-absorbent, and easily cleanable.Floors must be maintained in good repair, smooth, durable, and easily cleanable to facilitate proper sanitation.
  3. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-use disposable plates and napkins were stored with chemicals.Store single-use disposable food service items separately from chemicals and other potential contaminants to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the new dessert serving area, the handwashing sink is not equipped with soap and paper towel dispenser.Ensure that the handwashing sink is supplied with liquid soap and single-use paper towels in dispensers at all times to facilitate proper hand hygiene by staff.
    • 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?
      • A gap was observed along the left side of the back door.Repair or properly seal the back door to eliminate the gap and prevent the entry of pests.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The main kitchen dishwasher was in operation and functioning properly. The final rinse cycle was dispensing chlorine at a concentration of 100 ppm.The dishwasher located in the bar area was not operational and was being used only for glass storage. An accumulation of calcium deposits was observed inside the dishwasher chamber, with the potential for mold growth and other sanitation concerns.Remove the non-operational dishwasher from the facility or restore it to a clean and functional condition. Equipment that is no longer in use should not be retained if it cannot be adequately maintained in a sanitary condition.
    • 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?
      • No valid Food Handling Permit was displayed at the time of the inspection. When asked, the manager indicated that the permit had been misplaced during renovations and confirmed that an electronic copy remains available in their email records.Print and display the Food Handling Permit in a location that is readily visible to the public.
    • 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. The walk-in cooler floor has a hole, and the underlying subfloor appears to be in a state of disrepair.2. A few tiles in the bar counter area were observed to be chipped and damaged.Contact a qualified contractor to assess the condition of the floor and subfloor and complete the necessary repairs. Repair or replace the damaged tiles to ensure that all surfaces are smooth, non-absorbent, and easily cleanable.Floors must be maintained in good repair, smooth, durable, and easily cleanable to facilitate proper sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirt and grease accumulation was noted inside the sink close to the dishwashing area.2. The microwave contained food splashes and a build-up of residue on its interior surfaces. Thoroughly clean and sanitize all of the above-mentioned items now and on a regular basis thereafter. Include these items in the facility's cleaning schedule and ensure ongoing sanitation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean and sanitized scoops and spatulas were stored in a dirty plastic storage tub.Clean and sanitize all affected utensils immediately. Ensure that clean and sanitized utensils are stored in clean, sanitized containers and maintained in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the bar area, clean and sanitized glasses were being polished with a cloth prior to use.Polishing or drying clean and sanitized glasses with a cloth can re-contaminate the glassware. Allow glasses to air dry after sanitizing. This practice should be discontinued to prevent potential contamination.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • An open can of expired 2 % milk was found in the walk‑in cooler. Food items must be routinely checked to ensure products are within their expiry dates. The expired milk was discarded at the time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items (noodles) were observed uncovered in the walk-in cooler. Several containers with lids were also stored directly on the floor of the walk-in cooler. Corrective actions were taken at the time of inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Empty bottles were stored in the basement. Advised the operator to take them to the bottle depot more frequently to prevent pest activity and nuisance conditions
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk‑in cooler fan has a buildup of dust and over-all walk-in cooler is not maintained in organized condition. The basement wooden prep table was observed stored in a dirty state with flour residue present, and no active food‑handling was occurring on it at the time of inspection. Scoops were found stored with handles submerged inside dry storage containers, and the dry storage containers themselves were not maintained in a clean and sanitary manner.Please ensure all above‑noted violations are corrected immediately and that proper cleaning and safe practices are followed on a regular basis.
  6. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The content of the complaint was discussed with the operator, and it was observed that no food waste was being improperly disposed of directly on the ground behind their building. There were no leftover food items, trash bags, or spilled organic material removed, and no signs of pests. PHI also checked near the gas meters and utility equipment.It was observed that an empty milk can, several cardboard pieces around the utility meter, and a few abandoned items (including a toilet seat, extra iron materials, wooden boards, and deep-frying equipment) were present in the area. Please remove all unnecessary items and organize the back alley to prevent nuisance conditions.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths are being used and left out on counters.Please store cleaning cloth in approved sanitizer between uses.Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large box of chicken breasts was found thawing improperly at room temperature. The temperature of the product was measured with a thermometer and recorded at approximately 3°C.The operator was advised on proper thawing methods, including:- Thawing in a cooler at 4°C or below- Thawing under cold running waterThe box of chicken breasts was immediately placed in the walk-in cooler to thaw properly. The violation was corrected during the inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bottom of the prep table cooler located at the front of the kitchen measured 8°C using a calibrated probe thermometer during the inspection.Corrective Action:All high-risk food items were immediately relocated to another cooler capable of maintaining 4°C or below.Requirement:Do not store high-risk foods in this prep cooler until it has been serviced and is able to maintain a temperature of 4°C or less
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips are expired.
    • 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?
      • The facility’s food handling permit is expired, and a valid permit is not displayed.When asked, the manager checked his email and confirmed that he has the current permit. He stated that he will print a copy and display it on the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation exhaust canopy is overdue for service. According to the record sticker, it was due in September 2025. Please ensure this is scheduled and serviced now.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Few houseflies were observed at the back-door area. Service manager mentioned that the back door screen just got replaced.Ensure the backdoor or it's screen is always shut, to prevent the entrance of flies.
  11. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust ventilation hood needs service maintenance.The label indicated it was set for January 2025. Please ensure that this is serviced and maintained every six months.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and/or food particles was observed on the following surfaces:- Upper surfaces of the dishwasher.- beneath the dishwashing sink.- beneath the cooking appliances.Please ensure these areas are thoroughly cleaned and sanitized.
  12. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the basement, found a bag of corn starch placed right on the floor.A bag of flour must be placed on the shelf, 6 inches off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was tested. The chlorine sanitizer recorded a level of 0 ppm. Please get your dishwasher checked and verify that the dishwasher can maintain 100 ppm chlorine and Instructed operator on the proper manual washing and sanitizing of dishes using a double-compartment sink.1) Clean with soap and water in the initial sink.2) Wash with water in the initial sink.3) Completely immerse in sanitizer (chlorine bleach at 100 ppm) in the second sink for no less than 2 minutes.4) Let it air dry.
    • 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?
      • It was noted that the weather stripping on the receiving door in the left corner was damaged.The weather stripping needs to be repaired / replaced to avoid pest invasions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust ventilation hood needs service maintenance.The label indicated it was set for January 2025. Please ensure that this is serviced and maintained every six months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A build-up of food particles was observed on the following surfaces:- inside surfaces of the microwave.- plastic container used for lids storage.Please clean all the noted areas now and on regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and/or food particles was observed on the following surfaces:- Upper surfaces of the dishwasher.- beneath the dishwashing sink.- floors in the basement food storage space.- beneath the cooking appliances.Please ensure these areas are thoroughly cleaned and sanitized.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • PreviouslyCutting boards that were stored in the shelving rack had deep grooves and were improperly finished.Please ensure these are resurfaced or replaced.
  15. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards that were stored in the shelving rack had deep grooves and were improperly finished.Please ensure these are resurfaced or replaced.
  16. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed cleaning cloth on the counter. Chlorine based sanitizer in pails also measured at 200ppm. Educated operator on having cleaning cloth dispersed in solution when not in use. Staff also remade chlorine solution and achieved 100ppm. Test strips were available.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish in the walk-in cooler had no covering and was stored directly above ready to eat food.Staff was educated on risk of cross contamination. Raw fish was placed on the bottom of the shelving rack and food grade plastic was used to cover the fish.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle is directly in contact with food items in the storage bins. Staff removed scoop from the bins. Ensure the scoop handle stays away from direct contact with food items to avoid cross contamination.
    • 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?
      • Weatherstripping on the base of the door by the receiving area is in disrepair.Please ensure weatherstripping is repaired or replaced in order to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards that were stored in the shelving rack had deep grooves and were improperly finished.Please ensure these are resurfaced or replaced.
  17. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Base of hand sink faucet (in the serving area) in not secured.Please fix this.
  18. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple cleaning cloths were left out on kitchen counter / food contact surfaces.Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef in small stainless-steel container was observed thawing under stagnant cold water. The internal temperature of the beef was measured at 10 C. The operator was instructed to thaw under cold running water and safe thawing options were discussed with the operator. Beef (high risk food) should never be thawed at room temperature. Please ensure all meat is either thawed in the cooler, or under a constant stream of cold running water in a clean sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is not adequately sanitizing dishes. Mechanical dishwasher sanitizer concentration tested at 10 ppm. Please repair dishwasher so that it is in proper working condition at all times. In the meantime, please continue cleaning and sanitizing utensils by following proper manual dishwashing procedures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper dispenser at the handwashing sink was out of paper. Upon request, a new stack of papers was placed by the sink. Please ensure the handwashing sink is always stocked with soap and paper towels for effective handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Base of hand sink faucet (in the serving area) in not secured.Please fix this.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of hard-to-reach areas needed. Areas noted are under area in dishwashing, back and under the main cooking grill and under prep cooler. Corrective Actions: Please, clean hard to reach areas noted and other hard to reach areas if observed to be unclean. Please, ensure that these areas are being cleaned and are part of the cleaning schedule.
  19. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A jug of 12-day expired milk was observed in the walk-in cooler. Upon request, the milk was discarded. Please ensure food is discarded once it is past the best before date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the kitchen were observed sitting on the counter. Upon request, the operator moved the cloths to the sanitizer bucket which was measured at 200ppm QUAT. Moving forward, please ensure cleaning cloths are stored submerged in the sanitizer while not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer in the bar was measured at 0ppm QUAT. Upon request, the sanitizer was remade and measured at 200ppm.Ensure sanitizer solutions are maintained at a minimum of 200ppm QUAT or 100ppm chlorine (bleach). Remake sanitizer solutions as necessary moving forward.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fish fillets were observed to be stored uncovered in the walk-in cooler. Upon request, the fish was covered with saran-wrap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bag of chicken wings was observed thawing on the counter at room temperature. The internal temperature of the chicken was measured at 8C. The operator stated the chicken had been at room temperature for approximately 2 hours. The operator was instructed to immediately cook or dispose of the chicken. The operator breaded and cooked the chicken immediately. Safe thawing options were discussed with the operator. Meat should never be thawed at room temperature. Please ensure all meat is either thawed in the cooler, or under a constant stream of cold running water in a clean sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy in the hot holding unit was measured at 45C. Upon request, the operator reheated the gravy on the stove top to 74C before returning the gravy to the hot holding unit, which was adjusted to reach 60C. Always ensure sauces in the hot holding units are being held at a minimum of 60C/140F.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser at the handwashing sink was out of soap. Upon request, a new bottle of hand soap was placed by the sink. Please ensure the handwashing sink is always stocked with soap and paper towels for effective handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The nozzle of the pop dispenser in the bar was observed to have a significant build-up of grime and sludge. Upon request, the nozzle and base of the dispenser were cleaned and sanitized. Moving forward, the pop dispenser nozzle and base need to be added to the cleaning list and should be cleaned and sanitized regularly.
  20. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website