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Freshly Squeezed

121 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

Official record from Alberta →

Inspection summary

Freshly Squeezed has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 25, 2025. The most recent inspection, on July 28, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 31 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Protecting food from contamination.

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 5 times across 4 separate inspections, most recently on July 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 20, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 12 times across 5 separate inspections, most recently on July 28, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 9 times across 4 separate inspections, most recently on July 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on July 20, 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.

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the bucket was measured to be 50ppm. This was corrected during the inspection. Corrected concentration was 100ppm. DO THE FOLLOWING:1. Ensure that chlorine sanitizer concentration is maintained at 100ppm. 2. Test the concentration using the test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler on site did not have adequate food safety knowledge. DO THE FOLLOWING:1. Ensure that food handlers on site have adequate food handling training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Corrected 1. Cardboard boxes were observed in the cooler and in the back storage area2. General clutter was observed throughout the back area DO THE FOLLOWING:1. Ensure the clutter is organized 2. Remove anything not being used 3. Organize the dry storage area
  2. Risk Management Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Mouldy ginger was observed in the cooler. This was corrected during the inspection. DO THE FOLLOWING:1. Ensure that expired or mouldy food is discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Produce was observed in boxes on the ground. Food must be kept 6inches off the ground to ensure there is no contamination or pest harbourage. DO THE FOLLOWING:1. Ensure the food is kept 6 inches off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing described by the staff was not correct. Staff informed they wash and rinse the dishes and leave them to air dry. No sanitizing step is observed.Discussed 2 compartment sink dishwashing with staff.DO THE FOLLOWING: 1. Wash with detergent and water (45 degrees Celsius) and rinse under the tap or by filling the sink in the first compartment. 2. Fill the 2nd compartment with warm water (24-45 degrees Celsius) and add bleach. Test the concentration to ensure it is 100ppm. Place dishes and sanitize for 2 mins.3. Air dry dishes
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler on site did not have adequate food safety knowledge. DO THE FOLLOWING:1. Ensure that food handlers on site have adequate food handling 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?
      • Both sinks, in the back, had leaky pipes. Water was observed pooling under the sink. **The leak in the two compartment sink has been fixed. The single sink is still leaking.DO THE FOLLOWING:1. Address the leaks and ensure the plumbing is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bucket collecting the sugar cane was sticky had debris built up. DO THE FOLLOWING:1. Ensure the bucket is thoroughly cleaned or replaced as needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic cup was being used as a scoop for the sugar. This a repeat violationDO THE FOLLOWING:1. Obtain a proper scoop with a handle2. The plastic cup can break and shatter leasing to physical contamination of the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust, and food debris accumulation:1. Area under the shelves in the storage area and at the front2. Area under both of the sinks in the back3. Area under the ice machine4. Area under the prep coolers in the front5. Inside the prep coolers 5. Prep cooler doors6. Debris and grease built up noted on cooler doors, door in the middle, and on the stainless steel surfaces throughout the facility DO THE FOLLOWING:1. Ensure the areas all thoroughly cleaned 2. Ensure that a written sanitation plan is provided and posted in the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Corrected 1. Cardboard boxes were observed in the cooler and in the back storage area2. General clutter was observed throughout the back area DO THE FOLLOWING:1. Ensure the clutter is organized 2. Remove anything not being used 3. Organize the dry storage area
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in the bucket had a concentration of 0ppm. This was corrected during the inspection. Corrected concentration was 100ppm. DO THE FOLLOWING:1. Ensure that chlorine sanitizer concentration is maintained at 100ppm. 2. Test the concentration using test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Produce was observed in boxes on the ground. Food must be kept 6inches off the ground to ensure there is no contamination or pest harbourage. DO THE FOLLOWING:1. Ensure the food is kept 6 inches off the ground.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing described by the staff was not correct. Staff informed they wash and rinse the dishes and leave them to air dry. No sanitizing step is observed.Discussed 2 compartment sink dishwashing with staff.DO THE FOLLOWING: 1. Wash with detergent and water (45 degrees Celsius) and rinse under the tap or by filling the sink in the first compartment. 2. Fill the 2nd compartment with warm water (24-45 degrees Celsius) and add bleach. Test the concentration to ensure it is 100ppm. Place dishes and sanitize for 2 mins.3. Air dry dishes
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dedicated hand sink at the front is not being used as a hand sink. No soap was provided. This was corrected during the inspection. Soap dispenser and paper towels were provided. DO THE FOLLOWING:1. Ensure that a paper towel dispenser is installed to make it easier for staff to dry their hands immediately after handwashing 2. Ensure that a splash guard is provided to prevent water splashing onto the sugar cane juicer.3. Use the dedicated hand sink for handwashing4. Gloves are not a replacement for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler on site did not have adequate food safety knowledge. DO THE FOLLOWING:1. Ensure that food handlers on site have adequate food handling 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?
      • Both sinks, in the back, had leaky pipes. Water was observed pooling under the sink. DO THE FOLLOWING:1. Address the leaks and ensure the plumbing is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bucket collecting the sugar cane was sticky had debris built up. DO THE FOLLOWING:1. Ensure the bucket is thoroughly cleaned or replaced as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mold was observed in the prep cooler on the top and in the corners of the sliding door. DO THE FOLLOWING:1. Ensure all the foods are removed from the cooler 2. Thoroughly clean the cooler with warm water and detergent 3. Wipe the cooler down with sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust, and food debris accumulation:1. Area under the shelves in the storage area and at the front2. Area under both of the sinks in the back3. Area under the ice machine4. Area under the prep coolers in the front5. Inside the prep coolers 5. Prep cooler doors6. Debris and grease built up noted on cooler doors, door in the middle, and on the stainless steel surfaces throughout the facility DO THE FOLLOWING:1. Ensure the areas all thoroughly cleaned 2. Ensure that a written sanitation plan is provided and posted in the facility
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cardboard boxes were observed in the cooler and in the back storage area2. General clutter was observed throughout the back area DO THE FOLLOWING:1. Ensure the clutter is organized 2. Remove anything not being used 3. Organize the dry storage area
  4. Risk Management Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of apple cider vinegar was observed on the floor by the prep cooler. This was corrected during the inspection and the vinegar was moved to a shelf in the back. DO THE FOLLOWING: 1. Ensure that all foods are protected from contamination and kept 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic drinking cup was being used as a scoop for the sugar. This was corrected during the inspection and staff removed the plastic cup.DO THE FOLLOWING:1. Ensure that proper scoop with a handle is being used to scoop out bulk items as the plastic container can shatter and lead to physical contaminants in food.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler on site did not have adequate food safety knowledge. DO THE FOLLOWING:1. Ensure that food handlers on site have adequate food handling training.
  5. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Rotting and mouldy strawberries, kale and spinach were observed in the cooler during the inspection. Staff discarded these during the inspection. DO THE FOLLOWING:1. Do not use mouldy and rotting produce for preparing foods. Ensure that mouldy or rotting foods are discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of chocolate were observed on the floor of the walk-in cooler. This was corrected during the inspection by the staff. DO THE FOLLOWING:1. Ensure that all food products are kept at least 6 inches off the ground to prevent pests.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plastic drinking cup was being used as a scoop for the sugar. DO THE FOLLOWING:1. Ensure that proper scoop with a handle is being used to scoop out bulk items as the plastic container can shatter and lead to physical contaminants in food.One of the liquid containers at the front was in disrepair. Ensure this is discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have test strips for measuring the concentration of the Chlorine sanitizer. DO THE FOLLOWING:1. Obtain chlorine test strips to measure the concentration of the chlorine sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler on site did not have adequate food safety knowledge. DO THE FOLLOWING:1. Ensure that food handlers on site have adequate food handling training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Area under the shelves in the walk-in cooler and the floors of the cooler had food debris and spills. 2. Back of the kitchen floor was littered with debris, and food in hard-to-reach areas.3. Walls in the back of the kitchen had grease and spills. 4. Empty cardboard boxes, and empty drink containers were observed. Front of the kitchen: 1. Walls and shelves had spills and grease 2. Prep coolers had debris and grease built up on the inside and in the doors. 3. Drink dispenser's drip tray had liquid built up. 4. Area under the coolers had debris built up. DO THE FOLLOWING:1. Ensure all these areas are thoroughly cleaned. 2. Provide a cleaning schedule for the staff to follow routinely.
  6. Initial Inspection

    0 infractions

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