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Freson Bros.

10720 142 Street NW Edmonton AB T5N 2P7 · Food - General

Official record from Alberta →

Inspection summary

Freson Bros. has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on May 20, 2026, recorded 5 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 3 times across 2 separate inspections, most recently on May 20, 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 once on October 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 8, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 4 separate inspections, most recently on May 20, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 4 times across 3 separate inspections, most recently on May 20, 2026. 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.

8 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Meat department:All QUAT sanitizer solution concentrations were satisfactory. However, two heavily contaminated cleaning cloths not in use were stored on the table. Please wash cleaning cloths properly. Keep all used cloths in a 200 ppm QUAT sanitizer solution when not in use. The cloths were taken for cleaning.
    • 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 expired. Please post the current permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:Meat department: - Display coolers sliding doors along gaskets - heavy buildup of food debris noted.- Gap between wood chop table and countertop.Bakery:- White cart near cooling rack in detail.- White bins with flour in the main prep area.- Large ice machine in the back area - debris buildup noted on top external surface.Please clean and maintain in a sanitary condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat department: - A knife was stored between the gap of the wooden chop table and countertop. Do not store utensils in areas that are not commonly cleaned or designated for storage. The knife was removed from the area and taken for cleaning.- A knife stored in the clean knife area had dried food debris. Ensure knives are cleaned and sanitized properly before storing. The knife was taken for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require attention:Bakery:- All hard-to-reach areas including spaces behind large equipment and gaps between countertops/equipment. - Floor behind utensil drying rack.- White shelving in the front area near cinnamon rolls.Meat department:- Floors in the main meat cutting/packaging area.- Hard-to-reach areas.Please implement active cleaning and sanitation.
  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer at the back had significant ice buildup and was malfunctioning, as confirmed by the operator. Please ensure the freezer is repaired and maintained in good working order.Feb 23/26 - The walk-in freezer had less ice buildup. Please ensure the freezer is maintained in good working order.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer at the back had significant ice buildup and was malfunctioning, as confirmed by the operator. Please ensure the freezer is repaired and maintained in good working order.Feb 23/26 - The walk-in freezer had less ice buildup. Please ensure the freezer is maintained in good working order.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sinks were stocked with soap and paper towels and supplied with warm water. However, the soap dispenser at the cafe hand sink was not properly mounted. Please ensure the soap dispenser is properly mounted to facilitate proper hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in freezer at the back had significant ice buildup and was malfunctioning, as confirmed by the operator. Please ensure the freezer is repaired and maintained in good working order.
  5. 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?
      • One of the wooden chopping blocks in the meat department have cracks/small gaps that need to be sealed.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No detectable sanitizer was measured in sanitizer buckets used for dirty cleaning cloth storage in the coffee/cafe area.Corrective action: Please ensure staff confirm sanitizer concentrations with chemical test strips
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dry food bags were noted stored in back corridor area with bag open when food item was not being used.Please place food bag in a food-grade container with a lid OR ensure that bag is closed after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding of pulled pork was measured to be 38C-45C with stirring. Measurements were taken by both infrared and probe thermometers.Food was re-heated accordingly during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chemical test strips missing from a few departments. Please ensure they are readily available within all departments.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand sink soap dispensers in meat department were empty.Dispensers were re-filled during the inspection.
    • 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?
      • - Live flies observed in meat and bakery areas.- Fruit flies observed in back corridor area where onions are stored.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Monitoring thermometers were missing in some coolers throughout different departments.
    • 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 wooden chopping blocks in the meat department have cracks/small gaps that need to be sealed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Floors under metal shelf in dairy cooler - built up food debris noted.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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