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Freshmart - Food

2107 20 Avenue Nanton AB T0L 1R0 · Food - General

7 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was tested and recorded 0ppm concentration. Ensure that the sanitizer concentration is within the required range of 200-400 ppm for effective sanitation. Quats test strips are required for confirming the concentrations.**The dispenser was adjusted and tested at 200 ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High‑risk foods, including meat, were procured during periods of low inventory and transported in cooler boxes without evidence that temperatures were maintained at 4 °C or below during transport. High‑risk foods must be maintained under proper temperature control at all times to prevent microbial growth and reduce the risk of foodborne illness to end users.***Transportation and temperature control practices for high‑risk foods were discussed with the owner. The owner voluntarily chose to discontinue procuring and personally transporting high‑risk foods. Existing inventory will be used, and sufficient quantities will be ordered through regular supplier deliveries going forward.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/08/2026 OUTSTANDING7/16. Outstanding. 6/4. The quats test strips were expired. Obtain new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 4/08/2026 - OUTSTANDINGBack entrance man door has visible gap bottom of door, weatherstripping replaced but the base plate is damaged so still a visible gap.- Gap to be eliminated with new base plate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Steel shelf in the meat walk-in freezer were observed to be rusting. Rusted shelving surfaces are difficult to clean and sanitize and may flake or deteriorate over time*Please look to replace shelving with rust-resistant, non-porous, food-grade materials that are smooth and easy to clean.2. The light fixture in the meat walk-in freezer was found uncovered with no shatterproof cover. Ensure that the light bulb is covered with a shatterproof cover to prevent potential physical contamination if it breaks. **Please obtain a cover for the light bulb3. The bakery walk‑in freezer was observed to have ice buildup on the condenser cooling unit, with ice dripping onto stored product boxes. Ice accumulation was also observed at the freezer door. Ensure that no products are stored beneath the cooling unit and that a temporary tray be placed to collect dripping ice while waiting for repairs.**Please repair the freezer to prevent food quality deterioration and the potential for product contamination.
  2. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 7/16. Outstanding. 6/4. The quats test strips were expired. Obtain new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back entrance man door has visible gap bottom of door, weatherstripping replaced but the base plate is damaged so still a visible gap.- Gap to be eliminated with new base plate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 7/16. 1) Outstanding. 2). Outstanding. 6/4. 1) The counter in the bakery area was in disrepair. The corner guards on the counter were ripped and hanging off. Reinstall theses corner guards.2) The faucet in the produce department was duct taped and leaking. Repair faucet and remove duct tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/16. 1) Corrected. 2) Outstanding. The temperature inside the open chest freezer varied (-3C to -9C). Have the unit assessed to ensure it is able to keep foods frozen at all times. 6/4. 1) The standing freezer was not operating properly. The top shelf in a couple areas of the freezer were not able to maintain foods at frozen temperatures. The unit must be serviced and repaired to ensure all foods are kept frozen during storage. - Until the unit has been serviced, the temperature inside the unit should be checked periodically (3-4x/day) and recorded in a log. - The top shelves must be kept empty.2) The temperature of some items inside the large chest freezer without a lid were around -3C. Ensure that the chest freezer is not filled over the fill line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/16. 1) Outstanding. 2) Corrected. 6/4.1) The butcher saw had dried food debris on it. 2) The meat slicer had food debris on it. Thoroughly clean and sanitize equipment.3) The blue cutting board in the produce department was unclean and worn out from overuse. Discard the blue cutting board and replace.
  3. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 7/16. Outstanding. 6/4. The quats test strips were expired. Obtain new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back entrance man door has visible gap bottom of door, weatherstripping replaced but the base plate is damaged so still a visible gap.- Gap to be eliminated with new base plate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 7/16. 1) Outstanding. 2). Outstanding. 6/4. 1) The counter in the bakery area was in disrepair. The corner guards on the counter were ripped and hanging off. Reinstall theses corner guards.2) The faucet in the produce department was duct taped and leaking. Repair faucet and remove duct tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/16. 1) Corrected. 2) Outstanding. The temperature inside the open chest freezer varied (-3C to -9C). Have the unit assessed to ensure it is able to keep foods frozen at all times. 6/4. 1) The standing freezer was not operating properly. The top shelf in a couple areas of the freezer were not able to maintain foods at frozen temperatures. The unit must be serviced and repaired to ensure all foods are kept frozen during storage. - Until the unit has been serviced, the temperature inside the unit should be checked periodically (3-4x/day) and recorded in a log. - The top shelves must be kept empty.2) The temperature of some items inside the large chest freezer without a lid were around -3C. Ensure that the chest freezer is not filled over the fill line.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 7/16. 1) Outstanding. 2) Corrected. 6/4.1) The butcher saw had dried food debris on it. 2) The meat slicer had food debris on it. Thoroughly clean and sanitize equipment.3) The blue cutting board in the produce department was unclean and worn out from overuse. Discard the blue cutting board and replace.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 6/4. There was no food safe sanitizer available in the bakery, produce, and meat department. The quats dispenser was not dispensing solution with a high enough concentration. The dispenser must be serviced to ensure it a can dispense quats with a concentration between 200ppm to 400ppm. There was bleach onsite. A 100ppm bleach water solution was prepared. Ensure all departments have sanitizer available whenever there is food handling occurring.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 6/4. There were several food items (i.e., pot pies, chicken pasta, etc.) in the top shelf of the freezer that had a temperature of 10C. There were other items that appeared to have undergone repeated thawing and refreezing. All food items of concern were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 6/4. The quats test strips were expired. Obtain new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back entrance man door has visible gap bottom of door, weatherstripping replaced but the base plate is damaged so still a visible gap.- Gap to be eliminated with new base plate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 6/4. 1) The counter in the bakery area was in disrepair. The corner guards on the counter were ripped and hanging off. Reinstall theses corner guards.2) The faucet in the produce department was duct taped and leaking. Repair faucet and remove duct tape.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 6/4.1) The butcher saw had dried food debris on it. 2) The meat slicer had food debris on it. Thoroughly clean and sanitize equipment.3) The blue cutting board in the produce department was unclean and worn out from overuse. Discard the blue cutting board and replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 6/4. 1) The standing freezer was not operating properly. The top shelf in a couple areas of the freezer were not able to maintain foods at frozen temperatures. The unit must be serviced and repaired to ensure all foods are kept frozen during storage. - Until the unit has been serviced, the temperature inside the unit should be checked periodically (3-4x/day) and recorded in a log. - The top shelves must be kept empty.2) The temperature of some items inside the large chest freezer without a lid were around -3C. Ensure that the chest freezer is not filled over the fill line.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 6/4. The following areas require cleaning:- Inside several of the cupboards in the bakery. - The floors around the bakery. - The walls and floors around the produce sink. - The floors inside the produce walk-in cooler.
  5. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back entrance man door has visible gap bottom of door, weatherstripping replaced but the base plate is damaged so still a visible gap.- Gap to be eliminated with new base plate.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar being used as a surface/equipment sanitizer- No permitted.- To use an approved sanitizer such as bleach and water.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Back entrance man door has visible gap bottom of door, missing part of weatherstripping/vermin proofing.- Gap to be eliminated.- Monthly pest control contract on site.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The produce sink faucet is leaking and not in good repair.- Leak to be eliminated.
  7. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The produce sink faucet is leaking and not in good repair.- Leak to be fixed.
    • 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?
      • Outstanding requirement for the completed AHS permit application.- Verbal onsite and follow up email today.