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Freson Bros.

150 Westpark Boulevard Fort Saskatchewan AB T8L 0B2 · Food - General

Official record from Alberta →

Inspection summary

Freson Bros. has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on May 5, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 3 times across 2 separate inspections, most recently on August 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 5, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 January 17, 2024. 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 6 times across 3 separate inspections, most recently on July 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 10, 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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food items from an unapproved source (Pillar Grove Estates) were being sold in this facility. Food items were removed from the shelves and put on hold. Do not sell this product unless you get approval from AHS.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used to scoop bulk foods and stored inside bulk foods.Bowl was removed once noted.Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The restaurant hand sink was being used to stored soiled utensils and dishes.Items were removed once noted. Keep hand sinks clear and accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were being stored in containers with an accumulation of debris. Ensure that not only utensils are being cleaned, but the containers they are stored in a cleaned and sanitized as well.Utensils and containers were re-cleaned and sanitized.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution at the Deli section and bakery were measured to be at 50ppm. The staff dispensed a 200ppm solution during inspection.As discussed, always verify the sanitizer concentration when dispensed using the test strips to ensure appropriate concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Disposable bowls without handles were being used to portion soup base in dry storage bin. The scoops were removed during inspection.Please ensure proper scoops with handles are used to portion food in the facility to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cap was placed on a meat preparation surface at the meat section. The staff removed the cap during inspection. Ensure personal items are always stored away from food or food preparation surfaces.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • PIZZA and SALAD BARThe quat sanitizer was not at adequate concentration. Sanitizer bucket was refilled and tested at 200ppm.Ensure sanitizer is replaced before the shifts starts.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods on the steam table were at internal temperature of 48C. Staff indicated food were prepared and loaded on the steam table within the past 50minutes. Foods were rapidly reheated above 74C, hot holding unit was adjusted to maintain food at 60C.Ensure high risk food is maintained below 4C/40F or above 60C/140F. Steam table temperature should be checked prior to loading and food temperature should be monitored every 2 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strip were either unavailable or expired since 2020.Ensure quat test strips are obtained and used to monitor sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • DELIThe handwashing sinks was missing paper towels in its dispenser.Ensure handwashing sinks is fully equipped at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was inaccessible due to dishes in the sink.Ensure handwashing sink is only used for handwashing and accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • DELIThe food storage bucket beneath the sink was unclean.Ensure food storage bucket is cleaned and maintained in a sanitary condition at all times.

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