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Fresh Market - Essential Foods

6 - 715 2 Street West Brooks AB T1R 1A9 · Food - General

Official record from Alberta →

Inspection summary

Fresh Market - Essential Foods has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on October 5, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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 6 times across 6 separate inspections, most recently on February 20, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on October 1, 2026. 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 2 times across 2 separate inspections, most recently on October 1, 2026. 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 once on March 11, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 6 times across 5 separate inspections, most recently on October 1, 2026. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Meat in chest freezers do not contain labelled. Provide source information and ensure meat packages are labelled with packaged on date, name of the product, and name of the business.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Produce cooler measured 10 degrees Celsius. Ensure cooler is operating at 4 degrees Celsius or less.
    • 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 restrictions are not being followed. Jackfruit and other produce is being cut and wrapped and frozen meat is not in original packaging.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 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 monthly pest control inspection form is not completed.
    • 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 operator was not operating in compliance with the terms of the FOOD HANDLING PERMIT.
    • 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 vinyl floor in front of the Walk in Freezer is not in good repair.The thermometer for the WIF is not operational.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • A plan has been requested regarding changes to the commercial food establishment.An open food processing area is in progress.
  5. Monitoring 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 monthly pest control inspection form is not completed.
    • 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 vinyl floor in front of the Walk in Freezer is not in good repair.The thermometer for the WIF is not operational.
  6. 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 monthly pest control inspection form is not completed.
    • 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 vinyl floor in front of the Walk in Freezer is not in good repair.The thermometer for the WIF is not operational.
  7. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food for personal use is in the Walk-In-Freezer. The meat cannot be stored in the Commercial food establishment.Labeling is not in place.Confirmation of approved meat is needed.The commercial food establishment is to provide pre-packaged food only. The store is not to receive orders for whole carcasses of raw meat.
    • 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 monthly pest control inspection form is not completed.
    • 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 FOOD HANDLING PERMIT has expired. No FHP is displayed.
    • 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 vinyl floor in front of the Walk in Freezer is not in good repair.The thermometer for the WIF is not operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in freezer is congested. Orders exceed the capacity of the restaurant. Cleaning can't be completed in the Walk in Freezer. Inspections can't be completed in the WIF. Bags that filthy are used to cover meat. Blood is on boxes and the floor.A written cleaning schedule is not developed for the grocery store.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    5 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The commercial food establishment was not operating in compliance with the initial approval and food handling permit. Fresh meat was being cut with equipment that was not sanitized without approved facilities.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cracked and unclean eggs were in the cooler and offered to the public.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not seen and the thermometer on the outside of the walk-in-freezer was not operational.
    • 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?
      • Pest control inspections are to be completed monthly. An inspection form will be provided, again.
    • 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 Food Handling Permit is not displayed.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not seen and the thermometer on the outside of the walk-in-freezer was not operational.
    • 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?
      • Pest control inspections are to be completed monthly. An inspection form will be provided, again.
    • 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 Food Handling Permit is not displayed.

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