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Freshii

120 - 7000 Emerald Drive Sherwood Park AB T8H 0P5 · Food - General

Official record from Alberta →

Inspection summary

Freshii has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on August 27, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 5 times across 4 separate inspections, most recently on January 28, 2025. 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 on January 28, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 17, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on June 9, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A sanitizer bucket was stored in the front handsink. The sanitizer bucket was removed upon request. Ensure that all handsinks are easily accessble for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap at the front handsink is in disrepair. The handle turns continuously but does not provide any water. Repair the cold water tap.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The cold water tap at the front handsink is in disrepair. The handle turns continuously but does not provide any water. Repair the cold water tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sanitizer dispenser was not working properly and the sanitizer dispensed measured 0ppm chlorine. The sanitizer line appeared to have bubbles which prevented the uptake of sanitizer. The line was flushed and a concentration of 100ppm chlorine was measured. Ensure sanitizer testing is done daily for proper concentrations.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer dispenser was dispensing a solution with 0ppm chlorine.Ensure that dispenser is able to produce 100 ppm quats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items were in the hot holder at 4 degrees Celsius. Food items were immediately moved back to refrigeration. Food is to be fully reheated prior to being placed in the hot holder.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer is not being checked daily to ensure 100 ppm chlorine residual. Chlorine test strips were not available for checking sanitizer solution.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Temperature control and cleaning records not observed*Thermometer missing for the front cooler. Ensure thermometer is available and records of temperatures are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Ensure food is cooked before placed in hot holding. This was previously discussed. Ensure this ongoing practice is remediated.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items were in the hot holder at 10 degrees Celsius. Food items were immediately moved to cooking station.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Upon arrival inspector noted items with an internal temperature of 4-8 degrees Celsius in the Hot Holding Tables, which water was a temperature of roughly 20 degrees Celsius. Inspector had all items moved back into the cooler. Items are to remain refrigerated until they are cooked to an internal temperature of 74 degrees Celsius. Items are not to be placed in the hot holder until they are cooked to an internal temperature of 74 degrees Celsius, and the hot holder water measures a temperature of 60 degrees Celsius.Items can be reheated to order; those items must come directly from refrigeration and be reheated to an internal temperature of 74 degrees Celsius.2. Chicken that was already 4 degrees Celsius was being Thawed. Chicken must remain at 4 degrees Celsius or be immediately cooked.

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