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Freshii

214 - 420 2 Street SW Calgary AB T2P 3K4 · Food - General

Official record from Alberta →

Inspection summary

Freshii has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on November 21, 2025, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 across 2 separate inspections, most recently on November 14, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on November 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on November 4, 2025. 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?

  • 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 November 4, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanitizer concentration in the lower temperature dishwasher was measured at 0 ppm after a complete cycle, which below the required range of 100ppm for effective sanitization. The unit also failed to dispense sanitizer when manually primed. While waiting for repairs, the dishwasher should not be used for sanitizing purposes. All utensils and equipment must be manually sanitized using the three-compartment sink.***Immediate corrective action is required to restore proper function of the dishwasher.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed stored inside a food-grade bucket in the dry storage area, with its handle in direct contact with the food product.***Scoop was removed from bucket during the inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. During the inspection, chicken was observed in the hot holding unit at a temperature of 44°C after probing it, which is below the required minimum of 60°C for safe hot holding. The operator advised that the product had been recently heated and placed in the unit. As an immediate corrective action, the chicken was removed, reheated to ensure food safety, and then returned to the hot holding unit. It is recommended that food items be verified to reach appropriate temperatures using a probe thermometer before being placed in hot holding equipment to prevent potential bacterial growth.2. Noodles were observed being held at room temperature during the inspection. The operator indicated that the noodles had been removed from the lower prep cooler during a busy service period. Holding potentially hazardous foods at room temperature for extended periods can lead to increased risk of foodborne illness. It is recommended that only small portions be removed from refrigeration at a time, and that time and temperature controls be strictly followed to maintain food safety.***Corrected during inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Quats test strips were missing the corresponding color comparison chart from their container, making it difficult to accurately assess sanitizer concentration levels.2. Chlorine test strips were not available on site at the time of inspection. These are required for testing the chlorine-based dishwasher. ***Obtain both test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were found to be missing in the kitchen area, resulting in exposed drywall surfaces. Please replace the baseboards to render the surface smooth, impervious and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chlorine sanitizer concentration in the lower temperature dishwasher was measured at below 10 ppm after a complete cycle, which is significantly below the required range of 100–200 ppm for effective sanitization. The unit also failed to dispense sanitizer when manually primed. While waiting for repairs, the dishwasher should not be used for sanitizing purposes. All utensils and equipment must be manually sanitized using the three-compartment sink.***Immediate corrective action is required to restore proper function of the dishwasher.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *NO PAPER TOWELS IN DISPENSER AT BACK HANDWASHING SINK*
  7. Monitoring Inspection

    0 infractions

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