Skip to content
Loading map…

Freson Bros.

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

9 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.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items such as fish, meat (including cooked chicken are the kitchen) and chopped strawberry were left open in walk-in coolers and walk-in freezer.Please ensure food items at the facility are covered during storage to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper cooling was observed at the kitchen. Cooked vegetarian Lasagna in a deep plastic bowl was left to cool at room temperature. The staff indicated the Lasagna was prepared about an hour before inspection.The staff present was advised to reduce the food item into smaller quantities in shallow containers and move to the cooler to facilitate faster cooling. Please note that cooked food must be cooled from 60C to 20C within 2 hours and from 20C to 4C or below within 4 hours.
    • 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?
      • The weather-stripping for the back exit door at the receiving area was damaged. Light from outside can be seen from inside.Please repair/replace the damaged weather-stripping to help prevent pest entry into the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A fly light was installed over a food handling table at the bakery area.Please relocate the light or move the table.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some chopping boards (brown and red) at the Pizza section were not smooth and easy to clean. The boards had some damages with grooves. Please re-surface or replace the boards and ensure all chopping boards at the facility are smooth and easy to clean.