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Freshii 1082

9833 116 Street Grande Prairie AB T8W 0C7 · Food - General

Official record from Alberta →

Inspection summary

Freshii 1082 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2026. The most recent inspection, on April 9, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 20 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 once on March 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 5 separate inspections, most recently on April 9, 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 6 times across 5 separate inspections, most recently on April 9, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 3 times across 3 separate inspections, most recently on March 31, 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?

  • 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 March 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear whether anyone has valid Alberta food safety training.Ensure at least one person in care and control has Alberta food safety training. If an owner operates multiple food facilities, each location must have a supervisor with Alberta food safety training.
    • 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 one-compartment sink tap is leaking water.Ensure all taps are maintained in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning: -Cutting boards (green).-Knife holder. -Metal shelf holding spices.-Ice machine. -Vitamix.-Freezer (inside)-Water tank. Ensure all areas are maintained in a clean and sanitary condition.
  2. Risk Management Inspection

    3 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear whether anyone has valid Alberta food safety training.Ensure at least one person in care and control has Alberta food safety training. If an owner operates multiple food facilities, each location must have a supervisor with Alberta food safety training.
    • 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 one-compartment sink tap is leaking water.Ensure all taps are maintained in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning: -Cutting boards (green and white) -Knife holder. -Metal shelf holding spices.-Microwave.-Ice machine. -Vitamix.-Freezer (inside)-Water tank. Ensure all areas are maintained in a clean and sanitary condition.
  3. Risk Management Inspection

    4 infractions

    • 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 was previously closed and is now under new ownership. A new permit is required, as permits are specific to the location, business, and owner.Ensure a food permit application is submitted as soon as possible.A link to the food permit application will be sent via email.Update March 24, 2026:– Administration received payment for the previous invoice. A new food permit application is still required.A paper copy of the food permit application was dropped off onsite with staff in the afternoon.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear whether anyone has valid Alberta food safety training.Ensure at least one person in care and control has Alberta food safety training. If an owner operates multiple food facilities, each location must have a supervisor with Alberta food safety training.
    • 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 one‑compartment sink tap is leaking water.Ensure all taps are maintained in good repair and free of leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning: -Cutting boards (green and white) -Knife holder. -Metal shelf holding spices.-Microwave.-Ice machine. -Vitamix.-Freezer (inside)-Water tank. Ensure all areas are maintained in a clean and sanitary condition.
  4. Risk Management Inspection

    4 infractions

    • 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 was previously closed and is now under new ownership. A new permit is required, as permits are specific to the location, business, and owner.Ensure a food permit application is submitted as soon as possible.A link to the food permit application will be sent via email.Update March 24, 2026:– Administration received payment for the previous invoice. A new food permit application is still required.A paper copy of the food permit application was dropped off onsite with staff in the afternoon.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear whether anyone has valid Alberta food safety training.Ensure at least one person in care and control has Alberta food safety training. If an owner operates multiple food facilities, each location must have a supervisor with Alberta food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The open‑faced customer display cooler is operating between 15 °C and 17 °C. Ensure all fridges and display coolers are at 4 °C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning: -Cutting boards (green and white) -The pull-out drawer of the refrigerating unit near the handwashing sink with the banana in it.-Three compartment sink area.-One compartment sink area. -Handwashing sink area.-Knife holder. -Metal shelf holding spices.-Microwave.-Ice machine. -Vitamix.-Freezer (inside and out).-Walls in the bathroom. -Water tank. Ensure all areas are maintained in a clean and sanitary condition.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chia pudding in the open‑faced customer display cooler is noted at an internal temperature of 14.8 °C.Ensure high-risk foods such as chia pudding are maintained at 4 °C and below. The chia pudding and beverages requiring refrigeration were moved to a functioning refrigerator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink is obstructed. Ensure the handwashing sink is unobstructed at all times for proper hand hygiene. The items were removed during the inspection.
    • 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 was previously closed and is now under new ownership. A new permit is required, as permits are specific to the location, business, and owner.Ensure to submit a food permit as soon as possible.A link to the food permit application will be sent via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It is unclear whether anyone has valid Alberta food safety training.Ensure at least one person in care and control has Alberta food safety training. If an owner operates multiple food facilities, each location must have a supervisor with Alberta food safety training.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The open‑faced customer display cooler is operating between 15 °C and 17 °C. Ensure all fridges and display coolers are at 4 °C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning: -Cutting boards (green and white) -The pull-out drawer of the refrigerating unit near the handwashing sink with the banana in it.-Three compartment sink area.-One compartment sink area. -Handwashing sink area.-Knife holder. -Metal shelf holding spices.-Microwave.-Ice machine. -Vitamix.-Freezer (inside and out).-Walls in the bathroom. -Water tank. Ensure all areas are maintained in a clean and sanitary condition.
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