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Fresh Kitchen

55 Sunpark Plaza SE Calgary AB T2X 3R4 · Food - General

Official record from Alberta →

Inspection summary

Fresh Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 2 separate inspections, most recently on April 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on May 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 3 times across 2 separate inspections, most recently on October 8, 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food handling was done in the concession stand on the front counter towards customer area having no protection of food from the customers.Corrective action:Ensure no open food handling is done in the concession on front counter in the absence of sneeze guard.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand-washing sink provided in concession stand being used for open food handling.Corrective action:Stop open food handling until hand washing sink is provided in the concession stand.
  2. 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?
      • Update on May1/2026Some wall tiles were missing behind one of the cooking equipment located in the middle of the kitchen leading to gap on the wall.Requirement:Provide wall tiles to seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on May1 /2026a) Accumulation of food debris and dirt under cooking equipment in the kitchen.b) Dirt and debris on floor under dish washer and near rack in dish washing area.Requirement:Clean the above noted areas.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in three sani pails located in the kitchen and one spray bottle located in beverage prep concession area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice was stored directly on top of ice machine in the kitchen.Requirement:Keep scoop in a clean container before storing on top of ice machine.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chickpea salad stored in double inserts located in prep cooler in the kitchen was 8.5CRequirement:Ensure that perishable foods under refrigeration area stored at 4 c or less.Do not use double inserts to store food in prep coolers to prevent temperature abuse.Staff removed second insert.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of deep-fried chicken stored in the warmer was 38.7C and burger was at 52CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Staff was instructed to discard chicken at 38.7C and reheat burger to 74C before storing back in the warmer.The chef indicated that all leftover food is discarded after lunch.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of display cooler located near beverage prep area, in use to store prepackaged salads was between 8.5C-9C and internal temperature of the salad was 7.7CRequirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Adjust the temperature of the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some wall tiles were missing behind one of the cooking equipment located in the middle of the kitchen leading to gap on the wall.Requirement:Provide walls to seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of food debris and dirt under cooking equipment in the kitchen.b) Dirt and debris on floor under dish washer and near rack in dish washing area.Requirement:Clean the above noted areas.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese stored in insert of prep cooler located opposite to cooking equipment was 11.3 C at the top and 8.4C at the bottom.Requirement:Ensure that perishable foods under refrigeration are stored at 4 C or less.Cheese at 11.3C was discarded.Cheese at 8.4C was moved to bottom part of the cooler.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in two sanitizer spray bottles located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm.DONE

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