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Freshtia

4814 56 Street Wetaskiwin AB T9A 1V8 · Food - General

Official record from Alberta →

Inspection summary

Freshtia has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 4, 2024. The most recent inspection, on October 7, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 September 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 4, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 5 separate inspections, most recently on August 11, 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?

  • 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 once on September 9, 2025. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood servicing is six months overdue.Contact a qualified professional service company immediately and have the ventilation hood system inspected and serviced without further delay. The operator indicated that servicing is being scheduled for September 2026; however, this timeline is not acceptable given that the required maintenance is already significantly overdue.The ventilation hood system must be serviced during the current month, and documentation of the completed service must be submitted to our office.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation hood servicing is six months overdue.Contact a qualified professional service company immediately and have the ventilation hood system inspected and serviced without further delay. The operator indicated that servicing is being scheduled for September 2026; however, this timeline is not acceptable given that the required maintenance is already significantly overdue.The ventilation hood system must be serviced during the current month, and documentation of the completed service must be submitted to our office.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were not maintained in a clean condition:- Exterior surfaces of the stainless-steel freezer and preparation cooler.- Floor surfaces throughout the premises, particularly in the food preparation area, hard-to-reach locations beneath shelving units, along wall-to-floor junctions, area under sinks and washroom flooring.Ensure all of the above-mentioned areas and equipment are cleaned and maintained in a sanitary condition at all times.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observation:During the inspection, the small prep cooler was found to be operating at elevated temperatures of 8°Celsius. The owner was aware of the issue and had attempted to lower the temperature by placing ice cubes underneath the food containers.Corrective Actions Taken:The Public Health Inspector (PHI) instructed staff to remove all high-risk food items from the affected cooler and relocate them to the adjoining big prep cooler, where they will remain until the issue is resolved.The owner was advised that the prep cooler must not be used for storing high-risk foods until it is capable of maintaining temperatures at or below 4°C.The owner may choose to repair the malfunctioning cooler or discontinue its use for high-risk food storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observation:Plastic dressing bottles, lids, spatulas, and serving spoons stored in white plastic containers were found to have visible debris.Corrective Action Required:Ensure all food storage containers and utensils are maintained in a clean and sanitary condition. Immediately clean and sanitize all noted utensils and storage containers. All utensils stored in these containers must be washed and sanitized before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not kept in clean condition:- Outer surfaces of stainless-steel freezer, Grill over has stains and splatters.- The floor areas throughout the premises, particularly in the food preparation zone, hard-to-reach locations beneath shelves, at the seams of walls and floors, and near the grease trap.Ensure aforementioned areas and equipment are maintained in clean and sanitary condition.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas are not kept in clean condition:- Outer surfaces of stainless-steel freezer, backsplash displaying stains and splatters.- The floor areas throughout the premises, particularly in the food preparation zone, hard-to-reach locations beneath shelves, at the seams of walls and floors, and near the grease trap.Ensure aforementioned areas are maintained in clean and sanitary condition.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the shelves of the dry storage area were covered with absorbent material.ActionPlease replace the cover with non absorbent material.
  10. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution was measured at <100ppm. A staff member quickly remade the solution and it was measured at 200ppm. Please always ensure sanitizer solutions are maintained at a concentration of at least 200ppm QUAT.

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