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Freshii 1082

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

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.