Freshii 1355
6179 Currents Drive NW Edmonton AB T6W 0L9 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Small black flies were noted on the walls in the back dishwashing and mop sink area.- Implement fly abatement measures.
- 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?
- Risk Management Inspection
3 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?
- Small black flies were noted on the walls in the back dishwashing and mop sink area.- Implement fly abatement measures.
- 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 record/documentation is not available.
- 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 posted expired June 30, 2025.- Locate and display the current valid Permit.
- 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?
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A cloth towel was observed hanging in the back kitchen area which staff inform is used to dry their hands.- Remove the cloth towel and use only single use paper towel for drying hands.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles of sanitizer are not labelled as to their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Diced cooked chicken measured at 55C and peanut/cream sauce measured at 26C in the steam table. High risk foods being hot held must be held at >60C.- The foods were removed and reheated to a minimum temperature of 74C. The temperature setting on the steam table was increased.
- 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?
- Small black flies were noted on the walls in the back dishwashing and mop sink area.- Implement fly abatement measures.
- 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 record/documentation is not available.
- 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 posted expired June 30, 2025.- Locate and display the current valid Permit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Reusable stir spoons are being stored in a container of plain dirty water. The spoons were sent for washing and will be stored in an ice-water bath in between uses.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers are not available.
- 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 records/documentation is not available.- Maintain monthly records and have these available onsite for review.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Once again a re-usable cloth towel is hanging by the handwash sink. One staff member is using it to dry their hands.- Use only single use paper towel or a hot air dryer for drying of hands. Removed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers are not available.
- 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 records/documentation is not available.- Maintain monthly records and have these available onsite for review.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No readily available sanitizer solutions present in the food handling areas.- Staff prepared a 100 ppm chlorine solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff informed that the reusable cloth towel hanging in the back dishwash area is used to wipe their hands.- Discontinue this practice and only use the paper towel that is provided for handwashing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer test papers are not available.
- 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 records/documentation is not available.- Maintain monthly records and have these available onsite for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The slicer blade (used for salsa prep) located in "clean" storage had visible food particles on it.- Equipment was sent for washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- Carboard is lining the back area storage shelves.- Remove the cardboard as it is not a surface that can be properly cleaned
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Not all spray bottles of cleaners are properly labelled as to contents.- Corrected.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test papers have expired.- Obtain new Quat test papers
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back kitchen handwash sink is not operational.- Requires repair.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several plastic measuring cup bottoms are cracked and covered with tape.- Discard these as they cannot be properly cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning procedures/schedules for the proper cleaning and sanitizing of equipment and surfaces are not available.
- 09. Are chemicals stored and handled in a safe manner?