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Freshly Squeezed

305 3292 Dunmore Road SE Medicine Hat AB T1B 2R4 · Food - General

Official record from Alberta →

Inspection summary

Freshly Squeezed has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 18 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 4 times across 4 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on May 4, 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 9 times across 9 separate inspections, most recently on October 8, 2026. 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 9 times across 5 separate inspections, most recently on May 4, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on February 6, 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?

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.

15 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is no surface sanitizer available for food contact surfaces. Please acquire a spray bottle or sanitizer bucket for preparing sanitizer solutions for wiping food contact surfaces and equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are being stored directly on the floor.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.An internal thermometer is now present in the cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  4. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C. The digital thermometer is broken as it is reading 0°C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  6. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several boxes of food items are stored directly on the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler with toppings measures 14 degrees C.Operator was told to move items out of the cooler or place on ice during service until the cooler is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There should be additional shelving too allow for the proper storage of the many boxes containing food items being stored directly on the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a buildup of syrup residue under the shelving in the walk-in cooler.
  7. Risk Management Inspection

    1 infraction

    • 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 are required to verify sanitizer concentration.
  8. 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)?
      • Proper procedures for manually washing dishes are not in place. Staff did not demonstrate good knowledge for manual procedures and there is no approved food grade sanitizer available to staff. There is scented bleach present which is not food grade; if bleach is being diluted for use as a sanitizer it must be unscented.Educated staff on the sanitizing step for dishwashing and provided a poster.
  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in bulk food containers, and the ice well, with the handle touching food/ice. They scoops were moved by the operator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Proper procedures for manually washing dishes are not in place. Staff did not demonstrate good knowledge for manual procedures and there is no approved food grade sanitizer available to staff. There is scented bleach present which is not food grade; if bleach is being diluted for use as a sanitizer it must be unscented.Educated staff on the sanitizing step for dishwashing and provided a poster.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is no paper towel at the handwashing sink.
    • 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 is not on display.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is syrup-like residue on the floor by the stand-up fridge/freezer.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was left in a well of ice. The scoop was placed in a plastic container
    • 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 is expired.
  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes were on the floor, an order had just been received and the operator reported that they were waiting for a helper to come and assist with putting everything on to shelves/pallets.

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