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FreshCo 9590

9844 92 Street Grande Prairie AB T8X 0E7 · Food - General

Official record from Alberta →

Inspection summary

FreshCo 9590 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 27, 2024. The most recent inspection, on October 16, 2026, recorded 1 infraction.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on September 9, 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 once on August 27, 2024. 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?

  • 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 5 times across 3 separate inspections, most recently on October 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 27, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage shelves have a build of dust and accumulation for food particles at back of the shelves at various locations. Ensure all the shelves are cleaned and maintained.Update: October 16, 2026Grocery supervisory will work on it and get back once completed.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The frozen vegetable freezer has an accumulation of peas, corn and onion rings in the crevices.Ensure freezers are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage shelves have a build of dust and accumulation for food particles at back of the shelves at various locations. Ensure all the shelves are cleaned and maintained.
  3. Demand Inspection

    4 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?
      • Hot holding unit for rotisserie chicken: some light bulbs are not shatterproof, while in other bulbs the silicon coat is peeling off.Ensure all light bulbs are shatter proof and in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The frozen vegetable freezer has an accumulation of peas, corn and onion rings in the crevices.Ensure freezers are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning logs are not kept for the food equipment's such as oven, hot holding units and refrigeration units.Ensure cleaning logs are kept for all food equipment's.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dry food storage shelves have a build of dust and accumulation for food particles at back of the shelves at various locations. Ensure all the shelves are cleaned and maintained.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.3. The thermometer within the hot-holding (hot chicken) display case was not functional.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a functional thermometer is placed inside the chicken hot-holding display unit. The operator has indicated that an order for a new heat-stable thermometer will be purchased this week.******AT TIME OF RE-INSPECTION, THIS ISSUE REMAINS EXISTING.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. All hot-holding temperatures noted were at or above 60 Degrees Centigrade – SATISFACTORY.3. The thermometer within the hot-holding (hot chicken) display case was not functional.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure a functional thermometer is placed inside the chicken hot-holding display unit. The operator has indicated that an order for a new heat-stable thermometer will be purchased this week.
  7. Risk Management Inspection

    0 infractions

  8. 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?
      • At time of inspection:1. There were some doors within this facility that contained a potential pest entry point, namelya. The front exit door (between both glass-sliding doors - at the bottom) andb. The rear patron receiving door (underneath the door).The owner / operator of this facility is requested to conduct the following, namely:1. Make necessary repairs to both doors to ensure this entire facility is fully sealed to help refrain from the entrance of pests.ALSO - please provide the most recent two (2) pest control company inspection reports / invoices so they can be reviewed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • At time of inspection:1. The infant change tables (in both washrooms) were sloped downwards towards the tile flooring.The owner / operator of this facility is requested to conduct the following, namely:1. Immediately install an out of order sign on both change tables and make it difficult for patrons to access.2. Make necessary repairs to both infant change tables - ensuring that the table must be at ninety (90) degrees to the wall.

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