Freshly Squeezed
270 - 11801 100 Street Grande Prairie AB T8V 3Y2 · Food - General
Inspection summary
Freshly Squeezed has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 26, 2024. The most recent inspection, on September 26, 2025, found no infractions.
1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.
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 7 times across 3 separate inspections, most recently on September 24, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 September 24, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 3 times across 2 separate inspections, most recently on September 24, 2025. For example:
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?
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 3 times across 2 separate inspections, most recently on September 24, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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.
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- In Progress:Chlorine test strips were not available ** Ensure chlorine test strips are obtained
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap was not available at the hand washing sinkOperator obtained hand soap during the inspection ** Ensure hand sink is supplies at all times.
- 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?
- Food handling permit was not displayed and is not available on site** Ensure the food handling permit is displayed in a visible location** Copy of permit sent to manager
- 23. Is the facility maintained in a clean and sanitary condition?
- The inside of the stand-up freezer containing packaged cheesecake slices had remnants of food left on the shelf that had molded** Ensure the noted area is cleaned and maintained in a sanitary manner
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A heavily soiled sponge was noted in the 2-compartment sink basin by the stand-up freezer. Sponge was discarded ** Ensure cleaning tools are maintained in a sanitary condition and regularly changed out
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- An approved food safe surface sanitizer was not available - facility is using Clorox Clean Up which is not food safe as it requires a rinse step** Bleach was available for dishwashing - ensure a chlorine sanitizing solution is prepared using the bleach measured at 100-200ppm
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not available for review** Ensure temperature logs are being maintained** Templates sent to operator with report
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Hand washing and dishwashing is taking place in the same 2-compartment sink. An additional 2 compartment sink is available in close proximity. Operator was not able to clearly explain proper manual dishwashing procedure. ** Ensure one 2-compartment sink is dedicated for dishwashing and the other 2-compartment sink is dedicated for hand washing.** Ensure the first dishwashing compartment is used for washing and rinsing dishes. The second compartment sink will be used for sanitizing. Fill the sink to a depth that allows all dishes/utensils to be fully submerged. Confirm that the concentration is at 100ppm for chlorine using testing strips and let soak for 2 minutes. Then air dry on a clean and sanitary surface.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available ** Ensure chlorine test strips are obtained
- 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?
- Food handling permit was not displayed and is not available on site** Ensure the food handling permit is displayed in a visible location
- 20. Do food handlers at the facility have adequate food safety training?
- Operator/manager has limited knowledge of food safety. ** Ensure, at minimum, a store manager has food safety training
- 23. Is the facility maintained in a clean and sanitary condition?
- The noted areas were noted in an insanitary manner:- the ice machine had an accumulation of slime inside - the compartment sinks were noted dirty with an accumulation of build up- the inside of the stand-up freezer containing packaged cheesecake slices had remnants of food left on the shelf that had molded** Ensure the noted areas are cleaned and maintained in a sanitary manner** Ensure all areas of the facility are maintained in a sanitary manner even if not mentioned above
- 23. Is the facility maintained in a clean and sanitary condition?
- A written cleaning schedule was not available for review ** Ensure a daily, weekly, and monthly written cleaning schedule is implemented and followed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer solution was not available during the inspection. Operator noted they wipe counters with water. - Operator was educated on how to mix an appropriate sanitizer using the available bleach that is used for dishwashing. - Ensure an adequate sanitizer is prepared daily or as required. Check concentration with test strips regularly to confirm concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available to confirm concentration- ensure to obtain test strips
- 20. Do food handlers at the facility have adequate food safety training?
- OUTSTANDING:- None of the staff members had a food safety training certificate.**Ensure to provide certification. Ensure a surpervisor has a food safety certification.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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