Freshii
410 - 5001 19 Street Red Deer AB T4R 3R1 · Food - General
Inspection summary
Freshii has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on May 22, 2026, recorded 1 infraction.
5 of 8 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.
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.
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 May 14, 2026. 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 3 times across 3 separate inspections, most recently on May 22, 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?
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.
8 inspections
- Risk Management 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?
- The handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low.Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The operator was cooking a pre-portioned single serving of chicken in the oven. The chicken was cooked for 1 minute, as this was the current internal policy for meat products.The chicken was measured with a probe thermometer and was found to have reached 52°C after the 1 minute cook time. The operator then cooked the product for an additional minute, at which point the chicken reached 80°C.It was discussed with the operator that meat products are required to reach a minimum internal temperature of 74°C, and that cook times should be increased as needed to ensure this temperature is consistently achieved.Please ensure all meat products are confirmed to reach at least 74°C internally, and that thermometer measurements are used to verify oven cook times are sufficient for all products.
- 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 at the front of the kitchen was leaking when both faucet handles were turned to the off position, and water flow and pressure were low.Please ensure the handwashing sink is repaired so it does not leak, and that adequate water flow and pressure are restored to facilitate effective handwashing procedures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- Paper Towel dispensers at the two handwashing sinks in the food prep area were empty at the time of the inspection. The operator refilled them.---After the correction all Handwashing sinks throughout the facility and washrooms were accessible, provided warm water, adequately stocked, unobstructed, and used solely for handwashing purposes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
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